Air-Fried Cheesy Couscous Stuffed Mushrooms

Simple, tasty and delicious. Great for an easy light lunch served with a green salad.


Prepare the couscous according to the packet instructions and stir in the finely chopped mushroom stalks.

Brush the mushrooms with a little oil inside and out and season with salt and pepper. Place in the air fryer cap-side up and cook at 180C for 3 minutes.

Meanwhile fluff the couscous and stir the chopped chives, chilli flakes (if using) and half the mozzarella cheese through the couscous.

Carefully remove the mushrooms from the air fryer and place cap-side down on a board. Fill the mushrooms with the couscous and top with the remaining grated cheeses.

Gently place the mushrooms in the air fryer basket (use a crisping plate if you have one) and cook at 180C for 5-6 minutes until the mushrooms are tender and the cheese is melted and golden.

We used a Ninja Air fryer flexdrawer – if you have a smaller air fryer you may need to cook the mushrooms in batches.



  • 1 x Ainsley Wild Mushroom Couscous (or your favourite flavour)
  • 4-6 Portobello Mushroom caps, wiped clean (any stalks removed and finely chopped, gills removed if you prefer)
  • olive oil, for brushing
  • 1 tsp snipped chives
  • pinch of chilli flakes (optional)
  • 100g grated Mozzarella
  • 15g Parmesan, finely grated (optional)