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Crispy Black Truffle Parmesan Air Fryer Mushrooms

Sliced mushrooms tossed in oil and fine Parmesan, air fried until the cheese browns into a lacy crust, and finished with a few drops of truffle oil.
Print Recipe
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings: 3 servings
Course: Side Dish
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz cremini or button mushrooms stems trimmed, sliced 1/3 inch
  • 1.5 tbsp olive or avocado oil
  • 1/3 cup finely grated Parmesan the sandy kind, not shredded
  • 1 tbsp almond flour optional, for extra crunch
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1-2 tsp black truffle oil
  • chopped parsley and lemon zest to finish

Equipment

  • Air fryer
  • Mixing bowl

Method
 

  1. Wipe the mushrooms clean and dry, then slice 1/3 inch thick.
  2. Toss with the oil, salt, pepper, garlic powder, and onion powder, then with the Parmesan and almond flour until evenly dusted.
  3. Preheat to 380°F. Arrange in a single layer and cook 10 to 14 minutes, shaking twice, until the cheese is deep golden and the edges snap when tapped.
  4. Toss with the truffle oil off the heat and scatter parsley and lemon zest.

Notes

Don't wash the mushrooms — wipe them, or they take on water and won't crisp.
Truffle oil at the end: its aroma cooks off under heat.
Bitter, dark cheese means overdone — pull at deep golden flecks.