Stuffed Portobello mushrooms with salami, quickly cooked in an air fryer, a tasty and easy appetizer or main course to prepare. I recently discovered Portobello mushrooms, and I’ve fallen in love with them. They are large mushrooms with big caps, perfect for stuffing, so every time I bring them home, I invent something quick to fill them and cook them just as quickly in the air fryer, as they’re ready in just 10 minutes. For stuffing, I start with a base of stale bread, a couple of slices are always found at home, and I mix it with eggs, grated cheese, and also use the mushroom stems, whatever I find, chop them, and sauté them in a pan with garlic and oil, you can’t imagine the flavor it adds to the whole filling, and then the final touch, the Calabrian spianata or sopressata, a delectable and delightful salami like few others, alternatively, you can use the salami you find. I know not all salamis are as good cooked as the Calabrian one, but you can find a good local salami you love to use.
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop, Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Stuffed Portobello Mushrooms with Salami
- 4 Portobello mushrooms
- 4 slices of bread
- 1 egg
- 5 teaspoons grated cheese
- to taste parsley
- to taste black pepper
- to taste salt
- 1 clove garlic
- to taste extra virgin olive oil
- 1.75 oz Calabrian salami or similar (with red pepper)
Tools for Preparing Stuffed Portobello Mushrooms with Salami
- 1 Cutting Board
- 1 Knife
- 1 Pan
- 1 Spoon
- 1 Napkin
Steps for Preparing Stuffed Portobello Mushrooms with Salami
Soak the stale bread in cold water.
Prepare the mushrooms, detach the stem with a small knife. Chop the stems and sauté them in a pan with oil, salt, and garlic. Brown for a couple of minutes and turn off the heat. Clean the mushroom caps with a napkin.
Squeeze the soaked bread, crumble it, and put it in a bowl, add the egg, chopped parsley, ground pepper, cheese, chopped salami, and sautéed mushrooms. Mix well without adding salt.
Prepare the mushroom caps, season with salt and spray with oil, then stuff abundantly and press with a spoon. Spray again with extra virgin olive oil and place in the air fryer that I have already preheated. Cook for 10 minutes at 375°F. In a traditional oven for 20 minutes. Enjoy them while still hot, they are amazing.
