📝 About This Recipe
Elevate the humble mushroom to a gourmet centerpiece with these air-fried Portobellos, bursting with a savory blend of herb-infused breadcrumbs, creamy goat cheese, and sun-dried tomatoes. The air fryer works magic here, creating a perfectly golden, crispy crust while keeping the mushroom cap tender and juicy without the need for excessive oil. It’s a sophisticated, vegetarian-friendly dish that delivers a steak-like satisfaction and a symphony of Mediterranean flavors in every bite.
🥗 Ingredients
The Mushrooms
- 4 large Portobello Mushrooms (stems removed and caps wiped clean)
- 2 tablespoons Extra Virgin Olive Oil (for brushing the caps)
- 1 tablespoon Balsamic Vinegar (high quality)
The Savory Stuffing
- 1/2 cup Panko Breadcrumbs (for maximum crunch)
- 4 ounces Goat Cheese (crumbled, at room temperature)
- 1/4 cup Sun-dried Tomatoes (packed in oil, finely chopped)
- 1 cup Baby Spinach (fresh, finely chopped)
- 3 cloves Garlic (minced)
- 1 small Shallot (finely diced)
- 1/4 cup Parmesan Cheese (freshly grated)
- 2 tablespoons Fresh Parsley (chopped)
- 1/4 teaspoon Red Pepper Flakes (optional, for a hint of heat)
- 1/2 teaspoon Kosher Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
Garnish
- 1 drizzle Balsamic Glaze (for finishing)
- 1 tablespoon Fresh Chives (snipped)
👨🍳 Instructions
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1
Gently clean the mushroom caps using a damp paper towel to remove any debris. Avoid soaking them in water, as mushrooms act like sponges and will become soggy.
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2
Carefully pop out the stems. You can discard them or finely chop them to include in the filling for extra texture. Use a spoon to gently scrape out the dark gills if you prefer a cleaner look and more room for stuffing.
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3
In a small bowl, whisk together the olive oil and balsamic vinegar. Brush this mixture generously over both the insides and outsides of the mushroom caps.
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4
Preheat your air fryer to 370°F (188°C) for about 3-5 minutes to ensure an even cooking environment.
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5
In a medium mixing bowl, combine the panko breadcrumbs, crumbled goat cheese, chopped sun-dried tomatoes, chopped spinach, minced garlic, and diced shallots.
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6
Add the grated Parmesan, fresh parsley, red pepper flakes, salt, and pepper to the filling mixture. Fold everything together gently until the cheese helps the mixture clump together slightly.
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7
Divide the filling equally among the four mushroom caps. Press the filling down firmly into the cavity and mound it slightly on top.
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8
Place the stuffed mushrooms into the air fryer basket in a single layer, ensuring they aren't touching so the air can circulate freely.
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9
Air fry at 370°F for 12 to 15 minutes. At the 10-minute mark, check for doneness; the mushrooms should be tender and the breadcrumb topping should be a deep golden brown.
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10
Carefully remove the mushrooms from the basket using a wide spatula to keep the stuffing intact.
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11
Let the mushrooms rest for 2-3 minutes. This allows the juices to redistribute so they don't run out immediately when cut.
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12
Drizzle with balsamic glaze and sprinkle with fresh chives right before serving for a professional, restaurant-quality finish.
💡 Chef's Tips
Don't wash your mushrooms under running water; a damp cloth is all you need to keep them from getting waterlogged. If the breadcrumbs are browning too fast, lightly spritz the top of the stuffing with a bit of oil spray mid-way through. For a vegan version, substitute the goat cheese and Parmesan with a cashew-based cream cheese and nutritional yeast. To add more protein, mix in some cooked Italian sausage or finely chopped walnuts to the stuffing mixture. Ensure your goat cheese is at room temperature so it incorporates smoothly with the other ingredients.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a light Pinot Noir. Serve alongside a simple arugula salad with lemon vinaigrette to cut through the richness of the cheese. These make an excellent side dish for a grilled ribeye or roasted chicken. Place atop a bed of buttery quinoa or wild rice for a complete vegetarian meal. Serve as a decadent appetizer by using smaller 'baby bella' mushrooms and adjusting the cook time to 8-10 minutes.