Let’s dive into the process, which, much like the rustic recipes of my family, is straightforward yet rewarding.

1. Start by gently cleaning the mushrooms with a damp cloth and removing the stems, setting them aside for the stuffing.
2. Preheat your air fryer to 375°F (190°C). This preheating reminds me of the anticipation that filled the air when the oven was warmed for Nonna Rosa’s marinara—something special is about to happen!
3. In a skillet over medium heat, add olive oil and sauté the onion and garlic until translucent and fragrant, about 3-4 minutes.
4. Finely chop the mushroom stems and add them to the skillet, cooking for another 2 minutes.
5. Remove the skillet from heat and stir in breadcrumbs, Parmesan, cream cheese, parsley, thyme, salt, and pepper. Mix well until everything is combined into a rich filling.
6. Carefully stuff each mushroom cap with the filling, forming a small mound on top to ensure they’re generously filled.
7. Place the stuffed mushrooms in the air fryer basket in a single layer, cooking for 8-10 minutes until the tops are golden and the mushrooms are tender.
8. Remove from the air fryer and let them cool slightly before serving. They’re a perfect bite of savory goodness that will have everyone asking for more.