You’ll Need
For the Mushrooms
4 large Portobello mushrooms
300g beef fillet steak, cut into small cubes
200g chestnut mushrooms, very finely chopped
2 cloves garlic, finely grated
1 shallot, finely diced
75g Boursin Garlic & Herb cheese
50g baby spinach
1 tbsp olive oil
30g grated Parmesan
20g panko breadcrumbs
1 tsp fresh thyme leaves
Sea salt
Freshly cracked black pepper
To Serve
Rocket salad
Balsamic glaze
Parmesan shavings
Optional but Dangerous
Truffle oil
Crispy pancetta
Caramelised shallots
Roasted asparagus
Method
Preheat your air fryer to 190°C.
Remove the stalks from the Portobello mushrooms and lightly brush the caps with olive oil.
Air fry the mushroom caps for 5 minutes, then remove and carefully drain away any liquid.
In a foil tray, combine the finely chopped chestnut mushrooms, shallot, garlic, thyme and a drizzle of olive oil.
Air fry for 6–8 minutes, stirring halfway, until the mushrooms have released and then evaporated their moisture.
Stir the spinach into the mushroom mixture and cook for 1 minute until just wilted.
Fold in the Boursin until creamy and well combined.
Season the diced beef with sea salt and freshly cracked black pepper.
Spoon the mushroom mixture evenly into the Portobello caps, then scatter the diced beef over the top.
Mix the Parmesan with the panko breadcrumbs and sprinkle evenly over each mushroom.
Return the mushrooms to the air fryer and cook at 190°C for 8–10 minutes, until the beef is just cooked and the topping is golden and crisp.
Serve immediately with a simple rocket salad, a drizzle of balsamic glaze and a few Parmesan shavings.