Elegantly styled air-fried Hasselback Parmesan mushrooms with caramelized onions: savory and satisfying
These are part of my Signature Collection of Recipes.
Long ago, I cooked baked potatoes in a different way, the method is called ‘Hasselback slicing’
For those not familiar with ‘Hasselback slicing’ it’s kind of a game-changer when it comes to expanding your area for coating and filling.
In fact, it much reminds me of stuffing an artichoke because when you stuff each leave it expands, now you got it!
As, what I’ll term, ‘mushroom-a-holic’ I constantly am blending mushrooms into everything that I cook.
Meatless but meaty tasting, this fungus is perfect as an addition or stand-alone to any meatless meal!
Since I consume a lot of mushrooms, I work them into foods my family eats as well (they all eat meat!)
However, as a plant-based protein girl, I also love mushrooms just as they are even if they only yield about 3 grams of protein for an entire cup!
Add an Air fryer to recipe creation and suddenly, it’s a useful vehicle to cook food and keep it intact.
For that reason, I’ve been able to easily create elegantly-styled air-fried Hasselback Parmesan Mushrooms with caramelized onions!
Now, pull out your air fryer, cutting boards and read through the easy directions, and let’s cook!
Air-Fried Hasselback Parmesan Mushrooms
What would I serve these air-fried Hasselback Parmesan Mushrooms with?
Use them as a meal, a side dish to a meal, like steaks, seafood, pork, chicken, etc.
I’ll be honest when I initially sliced potatoes in this manner, it was to trick myself into feeling more full.
Also, I loved that the ingredients that I sprinkled atop were also below deck, lol, or so to speak.
Finally, I feel that the potato was cooked thoroughly without the pricking and prodding to ensure that!
So, it seems that the natural segue to Hasselback Potatoes is Hasselback Mushrooms.
Meaty & Tasty
Mushrooms have depth in taste, and depending on how you prepare them will depend on how much taste you get out of them!
Earthy, meaty, burger-like, all ways in which one might describe the overall taste of mushrooms when properly prepared.
Personally, less is better, and air-fried is spectacular.
Tips To Know For Air-Fried Hasselback Parmesan Mushrooms
Use a wider mushroom.
Little snowcap mushrooms are not big enough and you won’t have success with them.
Portobellos are amazing this way, but, they are not as tall, so they will be more wide than tall.
I prefer to use large white stuffing mushrooms that are about 2 to 2 1/2″ wide in diameter.
Clean your mushroom by first giving it a good shake, that gets rid of ‘dirt’ debris which is not actually dirt.
Then, give it a rinse, and pat it dry with a paper towel.
In fact, mushrooms are delicate so don’t press too hard or you will break the mushroom.
Recipe & How To For Air-Fried Hasselback Parmesan Mushrooms
Air-Fried Hasselback Parmesan Mushrooms With Caramelized OnionsPrint Pin
- 1 Package of 2-2 1/2" mushrooms caps cleaned and without the stem.
- Garlic Salt
- Olive Oil
- Pecorino Romano freshly grated or any other Parmesan cheese
- 1 Large Onion peeled, sliced thin
- Salt and Pepper to Taste
- Large Platter
- Air Fryer
- Pan for onions
- Preheat the air fryer to 400°F while you are preparing mushrooms.
- Slice mushrooms by placing a wooden spoon at the base of the mushroom cap with the mushroom cap pushed against the spoon, slice through it will stop you so it will create a fan effect.
- Repeat this process for every mushroom.
- Once all mushrooms are 'fanned' spritz with olive oil atop.
- Then dash with garlic salt to taste.
- Place in air fryer cavity one by one, and then set to 15 minutes.
- While the mushrooms air fry, prepare your caramelized onions.*
- Simply place the sliced onions in a frying pan with a tablespoon of olive oil and salt and pepper to taste.
- Add a few tablespoons of water as well.
- Cover and cook on medium heat, but not HIGH or they will burn.
- Fry to caramelize but don't burn.
- Remove from heat when done.
- Set aside. (they may take longer to cook than the mushrooms and that is fine!
- If they are not done at the end of 15 minutes add 5-minute intervals until you achieve a cooked mushroom as photo'd.
- Once the mushrooms are done, remove them one by one to a serving platter.
- Coat while warm with Pecorino Romano or other grating cheese that you prefer.
- Add caramelized onions atop.
- Refrigerate any leftovers.
I prefer this method so I am not worrying about everything at one time