6 large portobello mushrooms, stems removed, or more as needed
1/2 pound bulk Italian sausage
1/4 cup onion, diced
1/4 cup grated Parmesan cheese
2 tab. fine almond flour
1 teaspoon minced garlic
Hollow out each mushroom cap, reserving scrapings.
Heat a skillet over medium-high heat. Cook and stir sausage, onion, and reserved mushroom scrapings in hot skillet until sausage is browned and cooked through, 4 to 6 minutes. Drain and discard grease; return sausage mixture to skillet.
Stir 3 ounces Parmesan cheese, bread crumbs, garlic, and parsley into sausage mixture. Cook and stir until heated through, 3 to 5 minutes.
Stuff each mushroom cap with sausage mixture.
Place in Air Fryer on 375 degrees. Bake for 8 minutes. Sprinkle remaining 1 ounce Parmesan cheese over mushrooms and bake until mushrooms are cooked through and cheese is melted and bubbling, about 3 minutes.