Choose broad, shallow mushroom caps
They are easier to fill than very deep or torn mushrooms. Before preparing, check whether both fit in the basket at the same time.
Everyday cooking Recipe
Air fryer stuffed portobello mushrooms
Two large Portobellos are filled with dry steamed spinach and ricotta. Grated hard cheese browns on the surface, while the mushrooms become soft and juicy.
Total time
33 min
Calories
177 kcal
Servings
2 servings
Difficulty
Easy
Why this recipe works
Add spinach as dry as possible into the filling
Mushrooms and spinach release water when heated. Therefore, the spinach is briefly steamed in the pan before it comes into the caps with ricotta. Two large mushrooms, each with a diameter of about 8 to 10 cm, produce two small appetizers. For a main meal further side dishes are necessary and not included in the information.
Air Fryer Recipes
Vegetables
Cheese
Recipe
Air fryer stuffed portobello mushrooms
Large mushroom caps carry a creamy spinach ricotta filling and a thin golden cheese crust.
Ingredients
2 servings
Method
-
1
Prepare the mushrooms
Clean caps with a damp cloth and remove stems. Put aside stalks for another use; weigh 200 g of cleaned caps for this recipe. Cover the caps outside with 4 g of oil.
-
2
Wilt the spinach
Heat 4 g of oil in a pan. Heat garlic and spinach for about 3 minutes until the leaves collapse and visible liquid is evaporated. Chop coarsely and let cool briefly.
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3
Fill the mushrooms
Mix spinach with ricotta, salt, pepper and half of the parmesan. Distribute into the caps, add the remaining parmesan. Preheat the device to 180 °C for 3 minutes, as specified by the manufacturer.
-
4
Bake the stuffed mushrooms
Place both caps side by side with the filling facing upwards in the basket. Cook at 180 °C for about 12 minutes until the mushrooms are soft and the filling is hot. If necessary, extend. Serve as two small appetizers without additional side dish.
Kitchen know-how
Tips for Air fryer stuffed portobello mushrooms
Keep spinach water out of the ricotta
Allow visible residual liquid to evaporate in the pan. This is how the filling runs out less when baking.
Variations
How to adapt this recipe
Replace ricotta with the same amount of natural cream cheese. The filling becomes denser and stronger; the nutritional values change.
Use ricotta without animal rennet and hard cheese in the style of Parmesan with microbial rennet. Classic Parmesan is made with animal rennet.
Nutrition per serving
177kcal
4.8 gCarbohydrates
11.6 gProtein
12.1 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Air fryer stuffed portobello mushrooms
They are large, mature brown mushrooms. Their wide caps offer more space for filling than small cultivated button mushrooms.
No, they're edible. If you want a brighter filling, you can carefully scrape it out; do not damage the caps.
Yes, if it is completely thawed and squeezed very thoroughly. Then weigh 80 g and heat briefly as described.
The basic quantity is intended as a small appetizer. For a main meal add a salad and bread, for example; both are not included.
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