Instant Vortex Dual Basket Air Fryer - Roasted Stuffed Mushrooms and Nachos

By: Instant Brands Culinary Team

Instant Vortex Dual Basket Air Fryer - Roasted Stuffed Mushrooms and Nachos
cuisine icon Cuisine
American
cuisine icon Course
Appetizer, Side Dish, Snack
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Bake, Broil
cuisine icon Notes
["Chef`s Note: Cooking times are for dual cooking. Using only one basket only may shorten the cooking time"]
cuisine icon Keywords
15-30 min, 2-4 servings, air fryer recipe, american, appetizer, bake, black pepper, broil, butter, cilantro, cook 15 min, easy, garlic, ground beef, jalapeno, monterey jack and mozzarella cheese mixture, mozzarella cheese slices, mushrooms, onion, parmesan cheese, prep 10 min, salt, side dish, snack, thyme sprigs, tomatoes, tortilla chips

prep icon Prep Time
10 min
cook icon Cook Time
15 min

serving icon Servings
2-4 servings
Ingredients
  • 8.5 oz ground beef
  • 1 tbsp jalapeno
  • 2 tbsp onion
  • 2/3 cups tomatoes
  • 15 tortilla chips
  • 2/3 cup Monterey Jack and Mozzarella Cheese Mixture
  • 10 mushrooms
  • 1.5 tbsp butter
  • 1 tbsp Parmesan cheese
  • 3 Mozzarella Cheese slices
  • 2 garlic
  • 2 thyme sprigs
  • 2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp cilantro
Instructions
  • Sauté ground beef in a pan with olive oil by breaking up any lumps just until cooked. Do not let it turn to dark brown.
  • Add onions, jalapeno, 1/2 tsp salt and black pepper. Sauté for a few more minutes. Add tomato and cook for 2 more minutes. Set aside.
  • Take out the stems of the mushrooms. Arrange mushrooms on a large surface.
  • Small dice stems of the mushrooms.
  • Add butter to a separate pan. When the butter has melted sauté the mushroom stems with the thyme sprigs until softened. Add garlic and continue to sauté for a few more minutes. Take off the mixture from the stove. Take the thyme sprigs out and discard. Add parmesan cheese to the mushroom stems and mix. Taste and adjust seasoning if necessary.
  • Stuff each mushroom with around 1 tbsp of the mushroom stem mixture.
  • Cut mozzarella cheese slices into four pieces. Cover top of each mushroom with cheese.
  • Fold a piece of parchment paper to the size of the basket. Leave some extra room on the corners to be able to lift out comfortably.
  • Arrange tortilla chips on the parchment paper in the second basket on the right. Spread ground beef mixture on the tortilla chips. Top with the grated Monterey Jack and Mozzarella Cheese mixture.
  • Carefully take the parchment paper with nachos out onto a cutting board.
  • For the first basket, press 1, select Bake, set the temperature to 385°F and time to 16 minutes. For the second basket press 2, select Broil, set the temperature to 400°F and time to 7 minutes. Press Sync Finish. Press Start.
  • When the first basket is hot, place the stuffed mushrooms into the basket. Close the basket.
  • Mushrooms will be ready when the cheese on top has nicely browned, and mushrooms are soft. Turn on the light occasionally and check the color of the cheese with the basket closed for the perfect doneness.
  • When the second basket is hot, take the basket out and place onto a heat-resistant surface. Carefully insert the nachos back into the basket with the parchment paper. Place basket back into the second slot. Close the basket.
  • Nachos will be ready when the cheese has melted and developed nice brown spots. Turn on the light occasionally and check the color of the cheese with basket closed for the perfect doneness.
  • When both baskets have completed cooking arrange the mushrooms on a serving platter. Take nachos out with the parchment paper and place onto a board or serving platter. Slide and take out the paper from the bottom and discard.
  • Garnish with cilantro (optional).
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