Air fryer recipe · Mains
Whole Mushroom Steaks
Large mushroom caps marinated in garlic and herbs, air-fried until juicy and tender.
- 18 minTotal time
- 190°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 140kcal
- 1.6 gprotein
- 3.6 gcarbs
- 13.8 gfat
- 0.9 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- mushroom4 large portobello caps
- olive oil2 tbsp
- garlic3 cloves
- dried thyme1 tsp
- black pepper1/2 tsp
- salt1/2 tsp
Method
Clean the mushrooms
Wipe the mushroom caps clean with a damp cloth and twist out the stems. Wiping instead of washing keeps them from soaking up water, which would steam them soft rather than letting them roast to a deep, meaty texture.
Marinate
Mix the olive oil, minced garlic, thyme, salt and pepper into a paste, then brush it generously over both sides of each cap. Rest them for 10 minutes so the flavour sinks in and the oil helps the surface brown.
Arrange in the basket
Set the caps gill side up in a single layer in the air fryer basket, with a little gap around each one. Gill side up cradles the tasty juices as they cook, and the spacing lets hot air brown the tops evenly.
Air fry
Air fry at 190°C for 10 min until the mushrooms are tender and their juices have pooled in the caps. That little pool of liquid tells you they are cooked through and full of flavour, so spoon it back over before serving.
