🥦 Vegetables
Air Fryer Stuffed Portobello Mushrooms with Spinach and Feta
Large Portobello mushrooms stuffed with a creamy mixture of spinach, feta cheese, and cheddar, cooked quickly in the Air Fryer for a perfect texture and rich flavor.
🥘 Ingredients
large Portobello mushrooms — 4 (about 1 lb / 450 g)
fresh spinach, chopped — 60 g (2 cups)
feta cheese — 100 g (3.5 oz)
shredded cheddar cheese — 60 g (1/2 cup)
breadcrumbs — 30 g (1/4 cup)
garlic cloves, minced — 2
tablespoon olive oil — 1 (15 ml)
salt and pepper to taste
fresh parsley, chopped (for garnish, optional)
👨🍳 Steps
1Clean the Portobello mushrooms and remove the stems. Brush the caps with olive oil and season with salt and pepper.
2Preheat the Air Fryer to 190°C (375°F).
3In a skillet, sauté the chopped spinach with minced garlic for about 2 minutes until wilted.
4In a bowl, combine the sautéed spinach with feta cheese, half of the shredded cheddar, and breadcrumbs. Mix well.
5Fill each mushroom cap with the spinach and cheese mixture, then top with the remaining cheddar.
6Place the stuffed mushrooms in the Air Fryer basket and cook at 190°C (375°F) for 12–14 minutes, until the mushrooms are tender and the cheese is melted and lightly browned.
7Garnish with fresh parsley and serve immediately, hot.
🛒 Shopping List
4 large Portobello mushrooms, 2 cups fresh spinach, 1/2 cup feta cheese, 1/2 cup shredded cheddar cheese, 1/4 cup breadcrumbs, 2 garlic cloves, 1 tbsp olive oil, salt and pepper to taste, fresh parsley for garnish