OUR AIR FRYER CAPRESE PORTOBELLO MUSHROOMS GIVE THE CLASSIC APP A SUMMER MAKEOVER
It’s no secret that we have a soft spot for caprese. The classic combination of fresh tomatoes, fragrant basil, and creamy mozzarella has inspired many of our favorite summer recipes, but this stuffed mushroom variation may just be the easiest, thanks to one of our favorite kitchen appliances: The air fryer. Ready in just 30 minutes, these air fryer caprese stuffed portobello mushrooms are the perfect summer side.
Portobello mushrooms:
Too often, portobello mushrooms become soggy when cooked. Not here. Excess moisture gets wicked away in the air fryer so the mushrooms stay meaty and perfect for filling with our favorite combo of tomatoes and cheese. Save the stems in a freezer bag bound for homemade broth. They lend an extra savory note to vegetarian broth, but are welcome in meat-based stock, too.
Serving ideas:
These caprese-inspired bites are delicious served with Italian-inspired dishes like spaghetti and meatballs or chicken Parmesan pasta. If you want to keep things on the healthier side, try them with air fryer chicken breasts or air fryer salmon instead.
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Related Video: Stuffed Portobello Mushrooms
Yields: 4 servings
Prep Time: 5 minutes
Total Time: 25 minutes
Ingredients
- 1 large clove garlic, grated
- 2 tbsp. extra-virgin olive oil
- 1/2 tsp. kosher salt
- Freshly ground black pepper
- 4 portobello mushrooms (about 1 lb.), stems removed
- 4 oz. low-moisture mozzarella, cut into small pieces (about 3/4 cup), divided
- 8 cherry or grape tomatoes, halved (about 1/2 cup), divided
- Torn fresh basil leaves, balsamic glaze, and crushed red pepper flakes, for serving
Directions
- In a small bowl, whisk garlic, oil, 1/2 teaspoon salt, and a few grinds of black pepper to combine. Brush mushrooms all over with oil mixture.
- In an air-fryer basket, arrange 2 mushrooms domed side up. Cook at 400°, turning domed side down halfway through, until tender, 7 to 9 minutes.
- Carefully remove air-fryer basket. Fill caps with half of cheese and half of tomatoes; season with salt. Continue to cook at 400° until cheese is melted and golden in spots and tomatoes are softened, 2 to 3 minutes more. Transfer to a plate. Repeat with remaining mushrooms, cheese, and tomatoes.
- Arrange mushrooms on a platter. Top with basil, a drizzle of balsamic glaze, and red pepper flakes.
