Air Fryer Portobello Mushrooms with a Herby Stuffing

Stuffing Preparation

• Remove the stalks from the portobello mushrooms, then place the stalks into a food processor along with the chestnuts, fresh rosemary, fresh sage, spring onions and dried cranberries. Season well with salt and pepper, then blitz until everything is finely chopped and starts to form a paste.
• Spray each portobello mushroom all over with oil and season well with salt and pepper. Set the mushrooms, stalk side up, into the basket of the air fryer and cook at 200°C for 7 minutes until they start to soften.
• Meanwhile, make the topping. Mix together the breadcrumbs, fresh parsley, grated garlic cloves, Parmesan and a dash of olive oil, with a generous pinch of salt and pepper. Set aside.
• Carefully spoon the chestnut filling into the middle of each mushroom, squashing it down to fit it all in. Sprinkle over the topping (some will fall off, but this makes for crispy extras) and cook for a further 8 minutes. Serve with extra grated Parmesan sprinkled on top.