- Serves: 6
- Cooks In: 20 minutes
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Ingredients
Method
In a large bowl mix the cherry tomatoes, baby spinach, garlic, herbs, salt and pepper until well combined.
Slice the goat cheese into 1 cm thick slices then spray each side with olive oil.
Add the almond meal to a shallow bowl and carefully press the goat cheese slices on both sides to coat.
Remove the stems from the mushrooms and add to the tomato mixture. Spray each side of the mushroom with olive oil. Fill each one with the tomato mixture then top with the goat cheese slice.
Air fry on 170°C for 15–16 minutes or until the mushrooms are cooked through, tender and the goat cheese is lightly golden.
Ingredients
Directions
In a large bowl mix the cherry tomatoes, baby spinach, garlic, herbs, salt and pepper until well combined.
Slice the goat cheese into 1 cm thick slices then spray each side with olive oil.
Add the almond meal to a shallow bowl and carefully press the goat cheese slices on both sides to coat.
Remove the stems from the mushrooms and add to the tomato mixture. Spray each side of the mushroom with olive oil. Fill each one with the tomato mixture then top with the goat cheese slice.
Air fry on 170°C for 15–16 minutes or until the mushrooms are cooked through, tender and the goat cheese is lightly golden.
