Clean the mushrooms thoroughly and remove the stems. Set the mushroom caps aside, letting them dry completely before filling them, and mince the stems.

In a skillet, melt the butter over medium heat.

Add the minced stems and minced onion, sauteing until the onions are soft. Add in the garlic and saute for another two minutes or until it is lightly browned and fragrant. Remove the skillet from the heat.

In a mixing bowl, combine the mixture from the skillet with the cream cheese, parsley, 1/2 rounded cup of shredded cheese, salt and pepper. Stir to combine.

Spoon the cream cheese mixture into the mushroom caps. Start by just filling them to their tops. If you have extra filling, add more to the caps to create little mounds.

Finish the mushrooms off by pressing about a tablespoon of shredded cheese onto the top of each.

Preheat your air fryer to 380 degrees. Place the mushroom caps so they’re not touching in the fryer basket and cook for seven to nine minutes or until the top is golden brown. You may need to cook these in batches.

Serve these immediately while still hot. Store leftovers in an airtight container in the fridge.