Description
Quick and savory air-fried portobello mushrooms stuffed with a cheesy ricotta-mozzarella blend, toasted bread crumbs, and topped with juicy Roma tomatoes. A flavorful vegetarian dish perfect for appetizers or light meals.
Ingredients
2 portobello mushrooms stemmed
1/3 cup ricotta cheese
1/3 cup mozzarella cheese, shredded
2 tablespoons bread crumbs
1/4 tsp Italian seasoning
1/4 tsp garlic salt
1 Roma tomato, thinly sliced
1/2 tsp olive oil
Instructions
Preheat air fryer to 375°F (190°C)
Clean portobello mushrooms with a damp cloth
Remove stems (save for soup, if desired)
In a bowl, mix ricotta, mozzarella, breadcrumbs, Italian seasoning, and garlic salt
Scoop mixture into mushroom caps
Brush caps with olive oil
Top with Roma tomato slices
Place in air fryer basket and cook for 9 minutes
Notes
Add red pepper flakes for mild heat
Sautéed spinach or bell peppers can enhance the filling
Fresh herbs like parsley or oregano improve flavor
Use olive oil spray for lower-fat option
- Prep Time: 15
- Cook Time: 9
- Category: appetizer
- Method: Air Frying
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 mushroom
- Calories: 180
- Sugar: 2g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg