Ingredients
4-6 large portobello mushrooms
½ cup macadamia nuts roughly chopped
1 tablespoon extra virgin olive oil or macadamia nut oil
1 clove garlic minced
1 tablespoon chives finely chopped
1 sprig thyme leaves
sea salt pinch
parsley freshly chopped to serve
lemon wedge, to serve
Instructions
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Remove mushroom stems and finely chop.
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In a mixing bowl combine mushroom stems, garlic, macadamias, oil, chives, thyme and sea salt.
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Place mushrooms bottom side up on an air fryer tray.
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Fill each mushroom with macadamia mixture and drizzle with additional oil (or use garlic infused, lemon infused or truffle infused oil for additional flavour).
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Bake in air fryer at 170°C for 10-12 minutes or until mushrooms are soft and stuffing is golden (you can also cook these in a pre-heated medium oven, for 20 minutes).
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Season with sea salt and serve with fresh parsley and lemon wedge.
