If you’re looking for a delicious and healthy dinner that’s quick, easy, and packed with flavor, Air Fryer Stuffed Portobello Mushrooms are the perfect choice. This recipe was my first attempt too, and it turned out so perfect, easy, and delicious—I couldn’t wait to share it! The mushrooms are stuffed with a savory mixture of cheese, spinach, and garlic, then air-fried to perfection for a golden, crispy top and tender, juicy interior. Whether you’re on a low-carb, keto, or vegetarian diet, these stuffed mushrooms make an amazing main or side dish.
The air fryer makes cooking the mushrooms a breeze—it cooks them evenly and quickly, so you don’t have to wait around for long. The portobello mushrooms act as a fantastic base, holding everything together while also absorbing all the delicious flavors from the stuffing. These mushrooms are filling enough for dinner but light enough to feel great afterward, making them a perfect go-to weeknight meal.
Air Fryer Stuffed Portobello Mushrooms Recipe
Ingredients:
- 4 large portobello mushroom caps (stems removed and cleaned)
- 1/2 cup fresh spinach (or frozen, thawed and drained)
- 1/2 cup ricotta cheese (or cream cheese for a richer filling)
- 1/4 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 1/4 cup breadcrumbs (optional, for a crispy topping)
- 1 garlic clove, minced
- Salt and pepper, to taste
- 1 tablespoon olive oil (for drizzling)
- Fresh parsley (for garnish, optional)
Instructions:
- Preheat the Air Fryer:
- Preheat your air fryer to 350°F (175°C) for about 3-5 minutes.
- Prepare the Mushrooms:
- Clean the mushroom caps by gently wiping them with a damp paper towel. Remove the stems and scoop out the gills from the inside using a spoon to create space for the stuffing. Set the mushroom caps aside.
- Prepare the Stuffing:
- In a bowl, combine the ricotta cheese, spinach, garlic, and mozzarella cheese. If you’re using frozen spinach, make sure it’s thawed and well-drained to avoid excess moisture. Stir everything together until well-mixed. Season with salt and pepper to taste.
- Stuff the Mushrooms:
- Spoon the cheese and spinach mixture into each mushroom cap, pressing the stuffing down gently to fill them up completely. If you’d like, sprinkle the tops of the stuffed mushrooms with Parmesan cheese and a few breadcrumbs for an extra crispy top.
- Cook in the Air Fryer:
- Lightly brush the tops of the stuffed mushrooms with olive oil to help them crisp up. Place the mushrooms in the air fryer basket, making sure they don’t overlap.
- Air fry at 350°F (175°C) for 10-12 minutes, or until the mushrooms are tender and the filling is golden and bubbly. If you like your mushrooms more crispy on top, you can cook for an additional 2-3 minutes.
- Serve:
- Once cooked, remove the mushrooms from the air fryer and garnish with fresh parsley if desired. Serve them hot as a main dish or as a side alongside your favorite protein.
Variations:
- Add Meat: You can add cooked chicken, sausage, or ground beef to the stuffing mixture for a heartier dish.
- Vegan Option: Use vegan cream cheese and mozzarella alternatives to make this dish plant-based.
- Spicy Twist: Add some red pepper flakes or hot sauce to the stuffing for a little heat.
Nutritional Information (per mushroom, makes 4 servings):
- Calories: 150
- Fat: 11g
- Protein: 9g
- Total Carbs: 9g
- Fiber: 3g
- Net Carbs: 6g
- Sugar: 3g
- WW SmartPoints: 4 (per stuffed mushroom)
These Air Fryer Stuffed Portobello Mushrooms are a quick, easy, and satisfying dinner that anyone can make—even as a first-timer! The air fryer makes them so simple to cook, with no mess or long prep time, and they come out perfectly cooked every time. They’re so versatile—you can customize the stuffing to suit your tastes or dietary needs, but no matter how you make them, they’re always a hit! 😋
