Wash your large Portobello mushroom caps. Make sure that the gills and stems are removed. Pat them dry and remove excess water with a clean cloth or paper towel. Use a damp paper towel to wipe off the dirt on the caps.

Turn on the air fryer and select the “Air Crisp” function. Set the temperature to 400°F and adjust the timer to 6 minutes. Press “Start” to pre-heat the unit.

While the unit pre-heats, squeeze the roasted garlic cloves into a large bowl. Add the softened full-fat cream cheese, Italian cheese blend, and fresh chives. Season with salt and black pepper, to taste, and stir to combine.

Brush the Portobello mushroom caps with the tablespoons of olive oil on all sides and fill with the cream cheese mixture. Top each mushroom with an equal amount of Parmesan cheese. Set aside.

When the air fryer beeps and flashes “Add Food,” place a sheet of parchment paper cut to fit the basket inside. Carefully add the stuffed mushroom caps on top of the parchment paper and close the lid.

When cook time is complete, remove the golden brown stuff Portobello caps from the air fryer. Serve immediately topped with some chopped chives and your choice of sides. Enjoy!