A tasty and quick recipe for meat-stuffed portobello mushrooms, perfect as an appetizer or a quick main course with air fryer cooking, suitable for any occasion. I prepared them as a single dish for a family dinner; a couple of mushrooms are enough for a complete, light and tasty meal, thanks to the goodness of portobello mushrooms, stuffed with meat filling, like meatballs, and cooked in 10 minutes in an air fryer. Alternatively, they can also be cooked in a pan or in the oven. If you love mushrooms, try them because they are really delicious, with or without the addition of melted provolone on top.
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 5 Pieces
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Meat Stuffed Mushrooms
- 5 Portobello mushrooms
- 7 oz ground beef
- 1 slice bread
- 2 small eggs
- to taste parsley
- 1 tbsp Parmesan cheese
- to taste salt
- to taste black pepper
- to taste salt
- to taste extra virgin olive oil
- 5 slices provolone
Tools for Preparing Meat Stuffed Mushrooms in Air Fryer
- 1 Cutting board
- 1 Bowl
- 1 Paper towel
Steps for Preparing Meat Stuffed Mushrooms
Let’s start with the meatball mixture. Soak the bread, preferably stale, in cold water. When it’s soft, squeeze it well and crumble it into the bowl, discarding any hard parts. Add the meat, eggs, cheese, chopped parsley, salt, and pepper. If you like, add a little garlic, not a whole clove because it would be too strong.
Clean the portobello mushrooms. Remove the stems from the caps, wipe the caps with a damp paper towel or cloth if they are slightly dirty; otherwise, wash them. Season with a little oil and salt.
Finely chop the cleaned mushroom stems, microwave them with a little oil and salt, or sauté them in a small pan, and add them to the meatball mixture, mixing well. I added them raw, but if you sauté them, they become more flavorful.
Stuff the mushrooms with the mixture, distributing it evenly. Transfer the mushrooms to the air fryer, drizzle with a little oil, and cook for 8 minutes at 356°F.
Meanwhile, prepare 5 slices of provolone. After 8 minutes, open the basket and place the slices on the mushrooms. Leave for another minute or two in the fryer to melt the provolone, and serve hot and gooey.
