坚果酿蘑菇Nutty Stuffed Mushroom

将核桃和开心果切碎，加入奶油芝士与马苏里拉芝士混合一起，最后放入欧芹碎。Chopped the walnut and pistachio into small chunks. Mix it with cream cheese and mozzarella cheese in a bowl, lastly fold in the parsley.

去掉波特菇的根茎，将做法（一）材料酿入，重复以上步骤直到波特菇全部酿完。Remove the stalk of the portobello mushroom, stuff the mixture in and repeat for all the mushroom.

放入Khind空气炸锅，以180℃烤20-22分钟。Put into Khind Air Fryer to cook for 20-22 minutes at 180℃.

趁热撒上欧芹碎即可享用。Serve hot with sprinkle of chopped parsley.