Ingredients
Directions
Rinse and pat the morel mushrooms dry with a clean towel (they may still have some water in them from soaking and that’s okay). Align them on your workspace, which can be a cutting board or baking sheet (the place you’ll stuff and set them before transferring them to the air fryer). Set aside.
Make the cream cheese: Place all of the ingredients in a blender or food processor and blend until smooth. Set aside.
Make the breadcrumbs: Mix all ingredients together in a mixing bowl. Set aside.
Set the breadcrumbs and cheese filling next to the cutting board or baking sheet. Stuff each mushroom with ½–-1 teaspoon of cream cheese. (The amount depends on the mushroom size. Stuff them until they are filled.)
Then, roll each mushroom in the breadcrumbs until the outside is fully coated and place either onto your work area (baking sheet or cutting board) or directly into the air fryer. If on the work surface, transfer the mushrooms to the air fryer once you’re finished stuffing them, spreading them out evenly.
Bake at 370 degrees F for 7 minutes, shaking the tray halfway through.
Serve with your favorite dipping sauce, if desired (but they’re delicious on their own!).
Chef's Notes
Substitutions
Use an additional 2 tablespoons of almond meal in place of the cornmeal.
Use apple cider vinegar in place of the lemon juice.
Nut-Free
Substitute 1 cup sunflower seeds or 1 (15-oz) package of organic tofu.
Substitute oat flour for almond meal.
Reconstituting Dried Morels
To rehydrate the dried morels, add them to a bowl with enough water to cover them completely, for 30 minutes. Drain and rinse to remove any residue before using them in the recipe.
Conventional Oven Baking Instructions
Preheat the oven to 375 degrees F and bake for 12–15 minutes, flipping halfway through.
Prep Ahead
Make the cashew cream cheese ahead of time and store in an airtight container in the refrigerator for up to 5 days or freeze for up to one month.
Storage
Store in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Rinse and pat the morel mushrooms dry with a clean towel (they may still have some water in them from soaking and that’s okay). Align them on your workspace, which can be a cutting board or baking sheet (the place you’ll stuff and set them before transferring them to the air fryer). Set aside.
Make the cream cheese: Place all of the ingredients in a blender or food processor and blend until smooth. Set aside.
Make the breadcrumbs: Mix all ingredients together in a mixing bowl. Set aside.
Set the breadcrumbs and cheese filling next to the cutting board or baking sheet. Stuff each mushroom with ½–-1 teaspoon of cream cheese. (The amount depends on the mushroom size. Stuff them until they are filled.)
Then, roll each mushroom in the breadcrumbs until the outside is fully coated and place either onto your work area (baking sheet or cutting board) or directly into the air fryer. If on the work surface, transfer the mushrooms to the air fryer once you’re finished stuffing them, spreading them out evenly.
Bake at 370 degrees F for 7 minutes, shaking the tray halfway through.
Serve with your favorite dipping sauce, if desired (but they’re delicious on their own!).
