– Portobello Mushrooms- I prefer portobello when I'm stuffing mushrooms because they're larger and I feel like I get more "bang for my buck" with prep work. – Baby Spinach- Is tender and cooks up quickly when stuffed inside of the mushrooms. – Cream Cheese- Melts up deliciously creamy and pairs well with the meaty flavors of the portabello mushrooms. – Mozzarella Cheese- Creates a bit of a "crust" on top of the mushroom caps when they are air fried to give the illusion of a breadcrumb topping while still keeping each bite low carb. – Olive Oil Spray- This helps crisp the outside of the mushrooms to give a depth of texture in each bite. – Garlic – Salt – Pepper