Turn on your air fryer and select the “Air Crisp” function (or regular air fry setting). Set the temperature to 400°F and adjust the timer to 6 minutes. Press “Start” to preheat the unit. This ensures even cooking and that gorgeous golden top!
While the air fryer preheats, squeeze the roasted garlic cloves from their skins into a large bowl (they should pop right out!). Add the softened cream cheese, Italian cheese blend, and fresh chopped chives. Season generously with salt and black pepper to taste, and stir everything together until well combined. The mixture should be creamy and spreadable.
Brush the Portobello mushroom caps with olive oil on all sides—this helps them stay tender and adds flavor. Divide the cheese mixture evenly between the two mushroom caps, mounding it slightly in the center. Top each stuffed mushroom with an equal amount of freshly grated Parmesan cheese. Set aside until the air fryer is ready.
When the air fryer beeps and signals it’s preheated (or flashes “Add Food”), place a sheet of parchment paper cut to fit, or a parchment air fryer liner, inside the basket. This prevents sticking and makes cleanup easier. Carefully place the stuffed mushroom caps on top of the parchment paper and close the lid. Let them cook for the full 6 minutes—no peeking.
When the cook time is complete, carefully remove the stuffed Portobello caps from the air fryer (they’ll be hot!). The tops should be golden and bubbly, and the mushrooms should be tender. Garnish with additional chopped fresh chives and serve immediately with your choice of sides. Enjoy.
