Air fryer recipe · Mains
Portobello Stuffed Mushroom Mains
Large portobello caps filled with corn, cheese, and herbed crumbs, roasted until juicy under a crisp golden top. Big enough to be a main.
- 26 minTotal time
- 180°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 280kcal
- 10.4 gprotein
- 27.4 gcarbs
- 14.6 gfat
- 0.6 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- mushroom6 large portobello
- corn150 g
- cheese120 g, grated
- breadcrumbs4 tbsp
- garlic3 cloves, minced
- butter2 tbsp
- thyme1 tsp
Method
Prep the caps
Wipe the mushrooms clean with a damp cloth and pull out the stems. Chop the stems finely for the filling and brush the caps with a little melted butter so they roast without drying out.
Make the filling
Soften the minced garlic and chopped stems in butter, then stir in the corn, most of the grated cheese, the breadcrumbs and thyme. Season well so the filling is savoury before it goes into the caps.
Fill
Heap the filling into each cap and press it gently so it holds. Top with the reserved cheese, which melts into a golden lid and seals in the moisture as the mushrooms cook.
Air fry
Air fry at 180°C for 14 min until the mushrooms turn tender and release their juices and the cheese topping is bubbling and golden. The juices are the sign the caps are cooked through.
