Air Fryer Stuffed Portobello Mushrooms with mozzarella, or alternatively in a traditional oven, easy, quick, and so delicious, ready in 15 minutes. I love mushrooms, and whenever I find good ones, I never pass them up. This time, I brought home some portobello mushrooms; they resemble cremini mushrooms but are much larger, meaty, perfect for stuffing. Preparing them is very simple; I had no idea what to stuff them with, then I thought I have some stale bread, why not use that and to enrich it, I added some mozzarella along with the spices, and I must confess that it was an excellent choice, they turned out delicious. I ate one big one, and I confess I would have gladly had seconds if it weren’t for the diet… yes, I had decided to eat little, healthy, and light, so for me, just one big stuffed mushroom, but I’ll make them again soon, they are too good.
- Difficulty: Very Easy
- Cost: Economic
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for 4 Stuffed Portobello Mushrooms
- 4 Portobello mushrooms
- 4 slices stale bread
- 4.2 oz mozzarella
- 1 tbsp grated Parmesan cheese
- to taste parsley
- 1 egg
- 1/2 clove garlic
- to taste salt
- to taste black pepper
- to taste extra virgin olive oil
Tools to Prepare Stuffed Portobello Mushrooms
- 1 Bowl
- 1 Small Bowl
- 1 Cutting Board
- 1 Knife
Steps to Prepare Stuffed Portobello Mushrooms
Soak the bread in cold water in a bowl, 4 slices about 0.4 inches or slightly more thick.
Prepare the mushrooms, remove the stem without breaking the cap that we will stuff. Chop the stems and place them in a small bowl with minced garlic, olive oil, salt, and ground black pepper. Cook for a minute in the microwave at full power.
Clean the mushrooms with a napkin, then place them on a cutting board and season with salt and olive oil.
Prepare the filling: squeeze the bread and crumble it into a bowl. Remove any hard parts. Add a bit of salt to the bread, the microwaved mushrooms, the egg, chopped parsley, Parmesan cheese, and finely chopped mozzarella. Mix with a spoon to obtain a homogeneous mixture; you don’t even need to dirty your hands.
Fill each mushroom with a couple of tablespoons of the mixture, which we had already salted and oiled inside. Press the filling well into the mushrooms.
Transfer to the basket of the air fryer, spray the surface with a bit of olive oil and cook at 392°F for 8-9 minutes. Remove from the basket and serve, I like mine on a bed of arugula. In the oven, cook for about 20 minutes at the same temperature.
