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
Remove mushroom stems and finely chop.
In a mixing bowl combine mushroom stems, garlic, macadamias, oil, chives, thyme and sea salt.
Place mushrooms bottom side up on an air fryer tray.
Fill each mushroom with macadamia mixture and drizzle with additional oil (or use garlic infused, lemon infused or truffle infused oil for additional flavour).
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).
Season with sea salt and serve with fresh parsley and lemon wedge.
**Recipe via Australian Macadamia Society.