clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Close up of air fried portobello mushrooms.

Air Fryer Stuffed Portobello Mushrooms

  • Author: Caitlin Rule
  • Prep Time: 10 minutes
  • Cook Time: 16 minutes
  • Total Time: 26 minutes
  • Yield: 6 mushrooms 1x
  • Category: Main dish, side dish
  • Method: Air fry
  • Cuisine: Mediterranean


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


  1. In a large bowl mix the cherry tomatoes, baby spinach, garlic, herbs, salt and pepper until well combined.
  2. Slice the goat cheese into 1 cm thick slices then spray each side with olive oil.
  3. Add the almond meal to a shallow bowl and carefully press the goat cheese slices on both sides to coat.
  4. 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.
  5. 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