Clean mushrooms: Using a damp cloth, gently wipe each mushroom until it is clean. Gently snap off the stem from the mushrooms pulling sideways, leaving the mushroom cap hollow.

Season mushrooms: In a bowl, toss the mushrooms with olive oil, salt, black pepper and balsamic vinegar. Keep aside.

Make filling: In a separate bowl, combine chopped peppers, onion, jalapeno, cilantro, shredded cheese and spices. Mix everything until it is well combined.

Stuff mushrooms: Using a teaspoon, or any small spoon, stuff the mushroom caps generously with the filling. Use the back of the spoon to press the filling into the mushroom cavity and pack it in. The mushrooms should look pretty full. (Don't worry, the filling melts down and reduces in size).

Air Fryer: Place the stuffed mushrooms in the air fryer basket. Cook at 320°F for 9-10 mins, depending on the size of your mushrooms. (small size= 9mins; regular size: 10 mins)

Air Fryer Lid: Place the trivet in the cooking pot in your electric pressure cooker. Place the mesh basket on top of the trivet. Layer the mushrooms, avoid overcrowding them. Place the crisplid on the cooker and cook for 12 minutes at 325° F.

Oven: Pre-heat the oven to 400°F. Place the stuffed mushrooms on an aluminum or parchment-lined baking sheet. Bake for 16-18 minutes, depending on your oven strength. The mushrooms should be dark brown, and the cheese should be slightly golden brown.