Delicious air fryer portobello mushrooms stuffed with goat cheese and cherry tomatoes are the perfect vegetarian recipe. They’re gluten free, easy to make with just 7 ingredients!
Calling all my mushroom lovers! I got you covered with these air fryer portobello mushrooms. They are the perfect vegetarian dish, super flavorful and tasty. Portobello mushrooms are stuffed with a yummy tomato filling, then topped with crumbled goat cheese. Instead of baking them, we air fry the mushrooms until tender and golden.
They are easy to assemble and full of rich flavours. They would be a great healthy appetizer to serve to a crowd or as a part of a healthy weeknight meal.
Ingredients you’ll need
To make this air fryer stuffed portobello mushrooms you’ll need a few simple ingredients:
- Portobello mushrooms: you’ll need 6 medium sized portebello mushrooms to hold the filling
- Canned tomatoes: You specially want caned cherry tomatoes for the filling. I like the Mutti brand.
- Baby spinach: finely chopped so it dissolves in the filling
- Garlic: you need to mince 2 cloves of garlic
- Seasonings: we use a mix of italian herbs, salt, pepper for maximum flavour
- Goat cheese: make sure yo use COLD goat cheese so you can easily slice it without crumbling.
- Crumb of choice: I used almond meal to keep them gluten free but regular breadcrumbs will work fine too.
- Olive oil spray
How to make air fryer portobello mushrooms
Tomato mixture: In a large bowl mix the cherry tomatoes, baby spinach, garlic, herbs, salt and pepper until well combined.
Crumb goat cheese: Slice the goat cheese into 1 cm thick slices then spray each side with olive oil. Add the almond meal to a shallow bowl and carefully press the goat cheese slices on both sides to coat.
Stuff mushroom: Remove the stems from the mushrooms and spray each side with olive oil. Fill each one with the tomato mixture then top with the goat cheese slice.
Cook: Air fry on 170C/ 340F for 15-16 minutes or until the mushrooms are cooked through, tender and the goat cheese is lightly golden.
Tips for stuffed mushrooms
- Any large mushrooms work for this recipe, you basically want to make sure that they have enough room after you remove the stem, to hold your stuffing.
- Don’t soak the mushrooms in water, use a damp cloth to gently rubbing the entire surface.
- The cooking time for your mushrooms depends on their thickness and your preferred level of tenderness. Watch them them closely and remove them from the heat once they reach your desired level of tenderness.
How to store
Store these air fryer portobello mushrooms in the fridge for up to 5 days in an airtight container. To prevent excess moisture, add a piece of paper towel at the bottom.
To reheat, I recommend using the air fryer again as it helps remove excess moisture from the mushrooms. Alternatively, you can use the microwave however, but they won’t be crispy again.
Portobello mushrooms are actually the fully grown version of the cremini mushroom. As the cremini mushroom matures, it develops into the larger and darker portobello mushroom.
Pretty much anything you like. Try stuffing them with different cheese, sausage, bacon, different veggies, whatever you like.
Absolutely! The gills of mushrooms, which are the thin strips beneath the cap, are safe to eat. They have a soft texture that can become slightly crispy when cooked in an air fryer.
It is difficult to overcook mushrooms, but if you cook them for too long, they will darken and become firmer as the moisture evaporates. You can cook them to your own preference, ideally until they are almost tender.
More mushroom recipes
If you try this air fryer portobello mushrooms recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
Delicious air fryer portobello mushrooms stuffed with goat cheese and cherry tomatoes are the perfect vegetarian recipe, They’re gluten free, easy to make with just 7 ingredients!
- 6 medium portobello mushrooms
- 1 x 400g can cherry tomatoes
- 2 cups finely chopped baby spinach
- 2 cloves garlic, minced
- 2 teaspoons dried Italian herbs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 60g cold goat cheese
- 1/2 cup almond meal
- Olive oil spray
- In a large bowl mix the cherry tomatoes, baby spinach, garlic, herbs, salt and pepper until well combined.
- Slice the goat cheese into 1 cm thick slices then spray each side with olive oil.
- Add the almond meal to a shallow bowl and carefully press the goat cheese slices on both sides to coat.
- Remove the stems from the mushrooms and spray each side with olive oil. Fill each one with the tomato mixture then top with the goat cheese slice.
- Air fry on 170C/ 340F for 15-16 minutes or until the mushrooms are cooked through, tender and the goat cheese is lightly golden.
Store leftovers inn the fridge for up to 5 days inn an airtight container. To prevent excess moisture add a piece of paper towel at the bottom.
Keywords: air fryer, mushrooms, portobello mushrooms, stuffed mushrooms, goat cheese