1. Finely chop the mushroom stems you removed earlier.

2. In a skillet over medium heat, sauté the chopped mushroom stems with minced garlic until they are tender and lightly browned. This takes about 5 minutes.

3. In a mixing bowl, combine the sautéed mushroom stems, softened cream cheese, grated Parmesan cheese, chopped parsley, dried oregano, dried basil, salt, and pepper. Mix until everything is well incorporated.

4. Prepare a bowl with breadcrumbs and a separate bowl with a beaten egg.

5. Take each stuffed mushroom and dip it into the beaten egg, ensuring it’s fully coated.

6. Roll the mushroom in the breadcrumbs. For a crisp coating, I recommend using panko breadcrumbs.

7. Lightly spray the breaded mushrooms with olive oil spray to help achieve a golden, crispy texture.

8. Preheat your air fryer to 375°F (190°C).

9. Place the breaded mushrooms in the air fryer basket in a single layer. Avoid overcrowding; you might need to cook in batches.

10. Air fryer cooking time is about 10-12 minutes. Check halfway through and shake the basket gently for even cooking.