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Crispy Air Fryer Lentil-Stuffed Mushrooms with Pomegranate Glaze
Discover crispy air fryer lentil-stuffed mushrooms with a tangy pomegranate glaze. A healthy, vegetarian delight perfect for any occasion!
Transform your air fryer experience with these crispy lentil-stuffed mushrooms topped with a tangy pomegranate glaze. This vegetarian dish is not only bursting with unique flavors but also packed with nutrients. Mushrooms provide a hearty base rich in antioxidants, while lentils add a plant-based protein punch, making this recipe both satisfying and nourishing.
The pomegranate glaze offers a sweet and tangy contrast, elevating the dish with a burst of color and flavor. Using an air fryer ensures these stuffed mushrooms are perfectly crispy without excess oil, keeping the dish light and health-conscious. Perfect as a snack, appetizer, or even a main course, these stuffed mushrooms redefine air-fried goodness.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4
Calories
320 kcal
per serving
Cuisine
Mediterranean
Discover crispy air fryer lentil-stuffed mushrooms with a tangy pomegranate glaze. A healthy, vegetarian delight perfect for any occasion!
Ingredients
- • large portobello mushrooms: 8
- • cooked green lentils: 1 cup
- • red onion, finely chopped: 1/2
- • garlic cloves, minced: 2
- • walnuts, chopped: 1/4 cup
- • fresh parsley, chopped: 1/4 cup
- • olive oil: 2 tablespoons
- • lemon juice: 1 tablespoon
- • ground cumin: 1 teaspoon
- • smoked paprika: 1/2 teaspoon
- • salt and pepper: to taste
- • pomegranate molasses: 2 tablespoons
- • honey or agave syrup (for vegan): 1 tablespoon
- • fresh pomegranate seeds: 1/4 cup
Instructions
- 1 Preheat your air fryer to 350°F (175°C). This ensures the mushrooms cook evenly and achieve the perfect crisp texture.
- 2 Gently clean the portobello mushrooms with a damp cloth and remove the stems. Set the mushroom caps aside.
- 3 In a medium bowl, combine the cooked lentils, red onion, garlic, chopped walnuts, and parsley. Add olive oil, lemon juice, cumin, smoked paprika, salt, and pepper. Mix well to combine all ingredients.
- 4 Stuff each mushroom cap generously with the lentil mixture, pressing slightly to ensure it holds together.
- 5 Place the stuffed mushrooms in the air fryer basket in a single layer and cook for 12-15 minutes, or until the mushrooms are tender and the tops are crispy.
- 6 While the mushrooms are cooking, prepare the pomegranate glaze by mixing the pomegranate molasses and honey (or agave) in a small bowl.
- 7 Once the mushrooms are ready, drizzle the pomegranate glaze over each cap and garnish with fresh pomegranate seeds for an extra burst of flavor and color.
Serving Suggestions
- • These crispy lentil-stuffed mushrooms pair beautifully with a mixed greens salad drizzled with lemon vinaigrette. For a heartier meal, serve them alongside a quinoa pilaf or roasted sweet potatoes. A refreshing cucumber and mint infused water or a light white wine would complement the earthy flavors of this dish perfectly. For a vibrant and festive presentation, arrange the mushrooms on a platter and sprinkle additional chopped parsley and pomegranate seeds around the edges. This dish is ideal for holiday gatherings, casual dinners, or as a unique addition to your appetizer spread.
Storage Tips
Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. To reheat, place them back in the air fryer at 350°F (175°C) for about 5 minutes to restore their crispiness. Avoid microwaving, as it may make the mushrooms soggy.
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