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Stuffed Mushrooms with Vegetables

Stuffed Mushrooms with Vegetables


INGREDIENTS (4 Servings)

4 portobello mushrooms

1 tomato, diced

½ small red onion, diced

½ green bell pepper, diced

½ cup grated mozzarella cheese

½ tsp garlic powder

Salt and black pepper to taste

DIRECTIONS (Prep + Cook Time: 20 minutes)

Preheat air fryer to 330 F. Clean the mushrooms and remove the stems. Coat with the olive oil. Combine all the remaining ingredients, except for mozzarella, in a bowl. Divide the filling between the mushroom caps and top with mozzarella. Place in the air fryer and cook for 8-12 minutes. Serve.

Feta Cheese Triangles

INGREDIENTS (4 Servings)

4 oz feta cheese, crumbled

2 sheets filo pastry

2 egg yolk

2 tbsp parsley, finely chopped

1 scallion, finely chopped

2 tbsp olive oil

DIRECTIONS (Prep + Cook Time: 20 minutes)

In a large bowl, beat the yolk and mix with feta cheese, parsley, and scallion. Cut each filo sheet into three parts or strips. Put a teaspoon of the feta mixture on the bottom. Roll the strip in a spinning spiral way until the filling of the inside mixture is completely wrapped in a triangle. Preheat air fryer to 360 F. Brush the filo with oil. Place the triangles in the air fryer basket and cook for 5 minutes. Lower the temperature to 330 F and cook for 3 more minutes until golden brown. Serve.

Spicy Pepper & Sweet Potato Kabobs

INGREDIENTS (2 Servings)

2 large sweet potatoes

1 beetroot

1 green bell pepper

1 tsp chili flakes

Salt and black pepper to taste

½ tsp turmeric

¼ tsp garlic powder

¼ tsp paprika

1 tbsp olive oil

DIRECTIONS (Prep + Cook Time: 20 minutes)

Preheat air fryer to 350 F. Peel the veggies and cut them into bite-sized chunks. Place the chunks in a bowl, along with the remaining ingredients; mix until fully coated. Thread the veggies onto skewers in this order: potato, pepper, beetroot. Place in the air fryer and cook for 15 minutes, shaking once.

Crunchy Parmesan Zucchini

INGREDIENTS (4 Servings)

4 small zucchini, cut lengthwise

½ cup grated Parmesan cheese

½ cup breadcrumbs

¼ cup melted butter

¼ cup chopped parsley

4 garlic cloves, minced

Salt and black pepper to taste

DIRECTIONS (Prep + Cook Time: 20 minutes)

Preheat air fryer to 370 F. In a bowl, mix breadcrumbs, Parmesan cheese, garlic, and parsley. Season with salt and pepper and stir in the melted butter. Scoop out the seeds with a spoon. Spoon the mixture into the zucchini. Arrange the zucchini on the greased fryer’s basket and cook for 12 minutes. Serve.

Eggplant Caviar

INGREDIENTS (3 Servings)

3 medium eggplants

½ red onion, chopped and blended

2 tbsp balsamic vinegar

1 tbsp olive oil Salt to taste

DIRECTIONS (Prep + Cook Time: 20 minutes)

Arrange the eggplants in the air fryer basket and cook them for 15 minutes at 380 F. Remove and let cool. Then, cut the eggplants in half, lengthwise, and empty their insides with a spoon. Transfer to a food processor and add in onion and olive oil and process everything. Season with vinegar and salt. Serve cool with bread and tomato sauce or ketchup.

Ratatouille

INGREDIENTS (2 Servings)

2 tbsp olive oil

2 Roma tomatoes, thinly sliced

2 garlic cloves, minced

1 zucchini, thinly sliced

2 yellow bell peppers, sliced

1 tbsp vinegar

2 tbsp herbs de Provence

Salt and black pepper to taste

DIRECTIONS (Prep + Cook Time: 30 minutes)

Preheat air fryer to 390 F. Place all ingredients in a bowl. Season with salt and pepper and stir until the veggies are well coated. Arrange them on a baking dish and place them inside the fryer. Cook for 15 minutes, shaking occasionally. Let sit for 5 more minutes after the timer goes off. Serve.

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