• Use a damp paper towel to gently wipe the mushrooms to remove any dirt. Twist the stems gently to remove them from the mushroom caps, or cut them out with a knife. Tip: Instead of discarding the stems, I stick them into a freezer bag (along with any with other veg scraps) to turn into vegetable stock later.
• Add the cream cheese, cheddar cheese, salsa, ranch seasoning, and garlic powder to a bowl and stir to combine.
• Spoon the filling into the mushroom caps.

To oven bake

• Preheat the oven to 400°F (200°C)'
• Place the stuffed mushrooms onto a baking sheet lined with baking paper, top with the breadcrumbs and drizzle with a little oil.
• Bake for 20 minutes or until golden and bubbling.

To air fry

• Place the stuffed mushrooms into the air fryer in a single layer (cook in batches) and spray them with a little spray oil. Air fry at 375°F for 15 minutes.
• Meanwhile, mix the breadcrumbs, taco seasoning, and salt in a small bowl. Sprinkle it onto the partly cooked stuffed mushrooms, spray with a little spray oil, and air fry for a further 5 minutes or until golden.