Air fryer recipe · Mains
Stuffed Portobello Mushrooms
Large mushroom caps filled with cheese and herb crumbs.
- 22 minTotal time
- 180°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 310kcal
- 13.6 gprotein
- 16.8 gcarbs
- 21.1 gfat
- 1.3 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- mushroom4 large
- cheese1/2 cup
- breadcrumbs1/2 cup
- garlic2 cloves
- olive oil1 tbsp
- salt1/2 tsp
Method
Prepare caps
Wipe the mushrooms clean and pull out the stems, then chop the stems finely. Using the chopped stems in the filling adds flavour and cuts waste, and a clean cap holds the topping neatly.
Make filling
Mix the chopped stems, breadcrumbs, grated cheese, minced garlic, olive oil and salt in a bowl. The breadcrumbs bind everything so the filling sets firm and does not slide off the caps.
Fill
Spoon the filling into each mushroom cap and press it down gently so it holds together. A firm, level filling browns evenly on top and stays put when you lift the caps out of the basket.
Preheat
Preheat the air fryer to 180°C and set the caps filling side up in a single layer. A hot basket starts cooking the mushrooms straight away so they turn tender without going watery.
Air fry
Cook at 180°C for 14 min until the mushrooms are tender and the cheese topping is melted and golden. Tender caps that release a little juice tell you they are cooked through.
