Air Fryer Stuffed Portobello Mushrooms

Ingredients:

  • 1 pound Italian sausage or ground beef
  • 1/4 onion, diced
  • 2 garlic cloves, minced
  • 1 green pepper, diced
  • 2 cups tomato sauce
  • 1 tablespoon olive oil
  • 4 portobello mushroom caps
  • 1/3 cup shredded mozzarella cheese
  • 1 tablespoon shredded parmesan cheese

Instructions:

  1. Prepare the Filling:
    • In a large saucepan, cook the Italian sausage (or ground beef), garlic, onion, and green pepper until tender and browned.
    • Add tomato sauce to the pan and let it simmer for about 10 minutes or until thickened. Set aside.
  2. Preheat the Air Fryer:
    • Preheat your air fryer to 350°F (175°C).
  3. Prepare the Mushrooms:
    • Scoop out the gills of the portobello mushrooms and wash them with cold water. Dry them thoroughly with paper towels or a clean kitchen towel.
    • Drizzle olive oil over the mushrooms to coat them evenly.
  4. Air Fry the Mushrooms:
    • Place the prepared mushroom caps in the air fryer basket, cap side up. Cook for 5 minutes to partially cook them.
  5. Stuff and Cook the Mushrooms:
    • Once the mushrooms are partially cooked, flip them over and evenly fill each cap with the prepared sausage filling.
    • Sprinkle shredded mozzarella and parmesan cheese over the top of each stuffed mushroom.
  6. Finish Cooking:
    • Return the filled mushrooms to the air fryer basket. Cook for an additional 8-10 minutes or until the mushrooms are cooked through and the cheese is melted and bubbly.
  7. Serve:
    • Once cooked, remove the stuffed portobello mushrooms from the air fryer and serve hot.

Notes:

  • To prevent mushrooms from becoming soggy, clean them with a spritz of water and dry them thoroughly.
  • You can use the mushroom gills and stems in the sauce for extra flavor.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 400°F for 4 minutes before serving.

Ingredients
1 pound Italian sausage or ground beef
¼ onion diced
2 garlic cloves minced
1 green pepper diced
2 cups tomato sauce
1 tablespoon olive oil
4 portobello mushroom caps
⅓ cup mozzarella shredded
1 tablespoon parmesan cheese shredded
Instructions
In a large saucepan cook the sausage, garlic, onion, and pepper until tender. Add tomato sauce and let simmer for 10 minutes or until thick.
Preheat the air fryer to 350°F.
Scoop out the gills of the mushrooms and wash with cold water. Dry thoroughly and drizzle with olive oil.
Place mushrooms in the air fryer basket and cook cap side up for 5 minutes.
Once done flip mushrooms over and evenly fill with the sausage filling.
Top with mozzarella and parmesan cheese, cook for 8-10 minutes or until mushroom is cooked and cheese is melted.
Notes
Mushrooms get soggy so clean them with a spritz of water, and dry with a paper towel, or brush with a damp paper towel.
Gills and stems can be used in the sauce for extra flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Set the air fryer at 400°F and reheat for 4 minutes.