Ingredients
The following ingredients have 2 Servings
- 2 potatoes (- russet)
- 1/4 cup mushrooms (-thinly sliced baby portabello mushrooms)
- 2 tablespoons extra virgin olive oil (- (you can also sub melted dairy-free butter))
- 1/4 cup vegan Parmesan cheese (- I used homemade nut free)
- 1/4 teaspoon salt
- pinch black pepper
Instruction
- Peel the potatoes and slice very thinly but not all the way through. See 'notes' below
- Slide a thin slice of mushroom into each slit.
- Place the potatoes in the air fryer and brush with half the oil.
- Air Fry at 350°F for 20 minutes.
- Move the potatoes if they are browning in one spot more than the other and brush with more oil.
- Air Fry at 350°F for another 20 minutes.
- Remove from air fryer and sprinkle with salt and pepper if so desired and sprinkle liberally with vegan parmesan cheese. The nut-free version is great with these potatoes.
