Prep the mushrooms for stuffing

• Use a damp paper towel to remove any debris/dirt from the mushrooms (they can become slimy if rinsed underwater.) Don’t peel them.
• Carefully remove the stems from the mushrooms. Use a teaspoon to scrape out some of the flesh to make a larger cavity for the stuffing. Set the caps aside, you can use them in a soup, omelette or stew.
• Oil the mushrooms. This is optional and you can do oil-free mushrooms, but brushing them very lightly with oil will result in a better, more moist air-fried texture. Turn the mushrooms cap side up and brush each one with a little olive oil, set aside.

Make the stuffing

• Combine cream cheese, 1/2 cup of grated cheese, garlic, thyme, onion, pepper and 1/4 cup of the crumbs in a bowl and mash with a fork to incorporate and mix through.
• Fill each mushroom cap with the filling and use a spoon to press it into the cavity. Top with a sprinkling of cheese and extra crumbs on top. 

Air frying stuffed mushrooms

• Spray or brush the basket of the air fryer with oil to prevent sticking. Place a single layer of mushrooms in the basket. Set the temperature to 400 F / 200 C degrees and cook for 10 minutes, or until the cheese is golden brown. Remove cooked mushrooms on a tray and repeat with the remaining batch of mushrooms (the second batch might be ready in 8-10 minutes). Please note that the time may vary depending on the size of the mushrooms. I recommend checking them at around 8 minutes. 
• Allow the stuffed mushrooms to cool slightly before serving as they will hold their shape better when picked up or cut. They can also be eaten cold.