Wash and blot dry the mushrooms. Remove the stems and using a teaspoon, remove the gills. This will give more room for the filling. You can chop the stems and add them to the filling if desired.
Making the Filling
Using the inner pot of the Ninja Foodi on high sear/sauté or a pan on the stove over medium high heat, add in the sausage with the casing removed and break it up with a spatula.
Drizzle olive oil over the sausage. Add the pecans to the side of the sausage so they toast and release the oils. This takes about 3 minutes. Make sure they don't burn.
Add in the chopped pear and salt and pepper. Mix the sausage, pecans, and pears together. Turn the heat to low to allow the sausage to cook completely. This takes about 5 minutes.
Once the sausage is cooked, add in the spinach and turn the heat back to high. Stir constantly until the spinach has wilted. This takes about 2 minutes.
Place the filling into the bowl of a food processor or blender cup and pulse blend until finely chopped.
Mix the filling with the cheese spread in a medium bowl until well combined.
Stuffing the Mushrooms
Place about 1 Tablespoon of filling into each mushroom. The amount of filling used will depend on the size of your mushrooms, but you want them to be slightly rounded on top with the filling.
Mix together ½ cup panko and 3 Tablespoons of melted butter in a small bowl. Dip the top of each mushroom into the panko and the mixture will stick to the mushroom.
Air Frying the Mushrooms
Preheat the air fryer on 400℉/200℃ with the air frying basket or cooking surface inside for 10 minutes.
Place the mushrooms in a single layer into the air fryer.
Air fry (or Air Crisp) on 400℉/200℃ for 5 minutes or until they are golden brown on top. Remove from the air fryer and let cool on a cooling rack. The amount of mushrooms that you can fit a once depends on your airfryer, you may need to cook multiple batches.
Drizzle with fig glaze just before serving.
Oven Directions
Preheat the oven on 450℉/230℃. Place the mushrooms on a sheet pan and bake in the oven for 8-10 minutes or until they are golden brown. *If using a convection oven, reduce heat to 425℉/220℃.
Remove from the oven and allow to cool slightly. Drizzle with fig glaze just before serving.
If you are assembling the mushrooms ahead of time, I recommend refrigerating without the panko topping and adding the topping just before air frying. To refrigerate, place the mushrooms on a tray and cover with plastic wrap or foil.If you are going to freeze the mushrooms to cook later, add the panko topping now. Freeze on parchment lined trays and once the mushrooms are frozen solid, you can put them into an airtight container and freeze. If layering the mushrooms in a container, separate each layer with parchment. I don't recommend using a freezer bag because the topping can get knocked off.