You’ll Need
4 large Portobello mushrooms
200g raw king prawns, peeled and chopped
20g butter
1 tbsp extra virgin olive oil
2 cloves garlic, finely grated
1 small shallot, finely diced
75ml double cream
1 tsp Dijon mustard
1 tsp Worcestershire sauce
40g Gruyère cheese, grated
20g Parmesan, grated
1 tbsp chopped fresh parsley
Sea salt
Freshly cracked black pepper
To Serve
Lemon wedges
Rocket salad
Fresh parsley
Optional but Dangerous
Chopped lobster
Chilli flakes
Truffle oil
Extra Gruyère
Method
Preheat your air fryer to 180°C.
Remove the stalks from the Portobello mushrooms and lightly brush the caps with olive oil.
Season with a little salt and black pepper.
Place the mushrooms into the air fryer and cook for 5 minutes to soften slightly.
Remove and carefully drain away any liquid.
Meanwhile, melt the butter in a small pan and gently cook the shallot and garlic for 2–3 minutes until softened.
Stir in the Dijon mustard, Worcestershire sauce and double cream.
Simmer gently for 2 minutes until the sauce begins to thicken.
Add the chopped king prawns and cook for 1 minute, just until they begin turning pink.
Remove from the heat and stir through half of the Gruyère, half of the Parmesan and the chopped parsley.
Spoon the prawn Thermidor mixture evenly into the mushroom caps.
Sprinkle the remaining Gruyère and Parmesan over the top.
Return the mushrooms to the air fryer and cook at 180°C for 7–9 minutes, until the filling is bubbling, the prawns are fully cooked and the cheese is beautifully golden.
Finish with fresh parsley and serve immediately with lemon wedges and a simple rocket salad.