Air Fryer Stuffed Portobello Mushrooms

Looking for a quick and flavorful dinner that can be prepared in under 15 minutes? These savory air fryer stuffed portobello mushrooms are the perfect solution! Filled with a delicious mixture of sautéed spinach, feta cheese, garlic, and onions, these mushrooms are juicy, tender, and packed with flavor. Ideal for mushroom lovers, this dish boasts a golden-brown texture, thanks to the air fryer, and offers a creamy filling that balances perfectly with the rich, earthy taste of portobello mushrooms.

Why You’ll Love This Recipe:

Quick and Easy: With just a few simple ingredients and a cook time of only 10 minutes in the air fryer, this recipe is perfect for busy weeknights.
Bursting with Flavor: The combination of sautéed onions, garlic, fresh thyme, spinach, and creamy feta creates an irresistible flavor.
Diet-Friendly: Naturally gluten-free, this recipe can easily be adapted for vegan and dairy-free diets by using plant-based feta.
Versatile: This stuffed portobello mushroom recipe works wonderfully as a side dish, appetizer, or light main course.

Ingredients You Will Need:

Large Portobello Mushrooms: These meaty mushrooms serve as the perfect base, offering a savory, umami-rich flavor.
Olive Oil: Used for sautéing the vegetables and to add richness to the dish.
Garlic Cloves: Freshly minced garlic adds depth and aromatic flavor.
White Onion: A small, diced onion brings sweetness and texture to the filling.
Fresh Spinach: A nutritional powerhouse, spinach adds vibrant green color and works well with the mushrooms.
Feta Cheese: For a creamy, tangy filling, feta is essential. Opt for a dairy-free version if you’re making this recipe vegan.
Fresh Thyme: This herb perfectly complements the earthy flavor of the mushrooms.
Salt and Pepper: For seasoning, adjust to taste.

Optional Add-Ins:

Feel free to personalize your stuffed mushrooms with some additional flavors:

Sliced Artichokes or Sun-Dried Tomatoes: Add tanginess and texture.
Kalamata Olives: For a briny twist.
Parmesan Cheese: Sprinkle on top for a cheesy golden crust.

Step-by-Step Instructions

Step 1: Preparing the Filling

Start by heating a tablespoon of olive oil in a large skillet over medium heat. Add in your diced white onion and garlic cloves, and sauté for approximately three minutes until the onion turns translucent. The onion and garlic should be fragrant, softening to enhance the richness of the filling.

Step 2: Adding Spinach and Seasonings

Once the onion and garlic are softened, add the fresh spinach, thyme leaves, salt, and black pepper to the pan. Stir well to coat the spinach with the onion mixture. Cook for another 1-2 minutes until the spinach wilts down but remains vibrant green.

Step 3: Incorporating the Feta

Remove the skillet from the heat and add the crumbled feta cheese (or vegan feta). Stir the mixture gently until the feta blends evenly with the spinach and onion, creating a creamy filling.

Step 4: Prepping the Mushrooms

Remove the stems from the large portobello mushrooms and clean the caps. Place the mushrooms stem-side up on a clean surface. Fill each mushroom cap generously with the spinach-feta mixture, pressing the filling in to make sure it stays in place.

Step 5: Cooking in the Air Fryer

Preheat your air fryer to 400°F (200°C). If your air fryer basket can only fit one mushroom at a time, cook them in batches. Place the stuffed mushrooms in a single layer in the air fryer basket, being careful not to overcrowd. Cook for 10 minutes, or until the mushrooms are tender and the filling is golden and slightly crispy.

Optional: Spritz with Oil

To achieve extra crispiness, consider spritzing the sides of the mushrooms lightly with olive oil spray before air frying.

Step 6: Serve and Enjoy

Once cooked, remove the mushrooms from the air fryer and serve immediately. For an extra burst of flavor, sprinkle with more feta or fresh thyme leaves. These stuffed mushrooms are delicious on their own but can also be paired with a simple side salad, crusty bread, or a grain like quinoa or rice.

Substitutions and Variations

Olive Oil Alternatives: If you’re out of olive oil, avocado oil makes a great substitute.
Garlic Powder: For convenience, you can use garlic powder instead of fresh garlic. Use 1/8 teaspoon of garlic powder for each clove of garlic.
Cheese Options: No feta on hand? Mozzarella or goat cheese are excellent alternatives.
Herbs: If thyme isn’t available, parsley, rosemary, or oregano can be substituted for a different flavor profile.

Storage and Reheating Tips

Storing Leftovers: After the mushrooms have cooled, store any leftovers in an airtight container. Be sure to drain any excess liquid to prevent sogginess. Leftover mushrooms will keep in the refrigerator for up to 3-4 days.
Reheating: Reheat the mushrooms in the microwave for 30-45 seconds or in the oven at 400°F for 5-7 minutes to restore their texture. Avoid overheating, as this can dry out the mushrooms.

Pro Tip:

Save the juice that the mushrooms release while cooking! It’s packed with flavor and can be used to add depth to dishes like risotto, soup, or sauces.

Health Benefits of Portobello Mushrooms

Portobello mushrooms are not only flavorful but also nutritious. They are low in calories and rich in fiber, making them a great option for weight management. Additionally, they are packed with B vitamins, antioxidants, and potassium, which support heart health and reduce inflammation. Spinach adds a boost of iron, calcium, and vitamins, while feta offers a good source of protein and calcium.

Pairing Suggestions:

Salads: A fresh garden salad with a light vinaigrette would complement the richness of the mushrooms.
Grains: Serve alongside rice, quinoa, or couscous for a more filling meal.
Bread: Pair with crusty garlic bread or a slice of sourdough to soak up the flavorful juices.

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Dish Type: Lunch, Dinner
Cuisine: American
Servings: 2 stuffed mushrooms
Calories per Serving: 170 kcal

This simple and tasty air fryer stuffed portobello mushroom recipe combines spinach, feta, and fresh herbs for a quick and satisfying meal in just 15 minutes.

Ingredients:

2 large portobello mushrooms
1 tbsp olive oil
1 small white onion, diced
3 cups fresh spinach, packed
⅓ cup crumbled feta cheese (vegan if needed)
2 sprigs fresh thyme (leaves only)
¼ tsp salt
A pinch of black pepper

Instructions:

Heat olive oil in a pan over medium heat. Sauté diced onion and garlic for 3 minutes until softened.
Add spinach, thyme, salt, and pepper, cooking until wilted (about 1-2 minutes).
Stir in feta cheese and remove from heat.
Remove stems from portobello mushrooms and fill them with the spinach-feta mixture.
Place the stuffed mushrooms in the air fryer and cook at 400°F for 10 minutes.
Serve warm with extra feta or herbs.

Nutrition Facts:

Calories: 170
Carbohydrates: 10g
Protein: 6g
Fat: 13g
Fiber: 2g
Sodium: 587mg
Potassium: 416mg