Stuffed portobello mushrooms are a flavorful and satisfying vegetarian option that cooks quickly in the air fryer.
Filled with sautéed garlic spinach and tangy feta cheese, these mushrooms make a great appetizer or side dish.
The air fryer helps cook the mushrooms evenly while keeping the filling vibrant and moist.
Why You’ll Love This Recipe
- Portobello mushrooms have a meaty texture that holds the filling well and cooks evenly in the air fryer.
- Sautéing the spinach with garlic enhances flavor and removes excess moisture, preventing sogginess.
- Feta cheese adds creaminess and a salty tang that complements the earthiness of the mushrooms.
- Air frying speeds up cooking and creates a tender mushroom cap without drying out the filling.
Air Fryer Stuffed Portobello Mushrooms with Spinach and Feta
These air fryer stuffed portobello mushrooms are filled with garlicky sautéed spinach and creamy feta, making for a delicious vegetarian appetizer or side dish.
- Prep time
- 15 minutes
- Cook time
- 12 minutes
- Servings
- 4
- Yield
- 4 stuffed portobello mushrooms
Ingredients
- 4 large portobello mushroom caps, stems and gills removed
- 2 teaspoons olive oil, divided
- 3 cloves garlic, minced
- 5 cups fresh spinach leaves (about 5 ounces)
- 1/4 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1/2 cup crumbled feta cheese (about 2 ounces)
- 1/4 teaspoon dried oregano (optional)
Instructions
- Prepare Mushrooms Remove stems and carefully scrape out mushroom gills with a spoon. Brush mushroom caps on both sides with 1 teaspoon olive oil. Set aside.
- Cook Spinach Filling Heat remaining 1 teaspoon olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Add spinach, salt, and pepper and cook until wilted and most moisture evaporates, about 3 to 4 minutes. Remove from heat and let cool slightly.
- Assemble Mushrooms Mix crumbled feta and dried oregano (if using) into the cooked spinach mixture. Divide the spinach and feta filling evenly among mushroom caps, pressing down gently to pack filling.
- Air Fry Mushrooms Place stuffed mushrooms in the air fryer basket, filling side up, without overcrowding. Air fry at 375°F (190°C) for 10 to 12 minutes until mushrooms are tender and filling is heated through. Check that mushroom internal temperature reaches at least 135°F for safe eating.
- Serve Carefully remove mushrooms from air fryer and serve immediately while hot.
Helpful Tips
- Remove mushroom gills gently to avoid tearing the caps, which helps the mushrooms hold the filling better.
- Sautéing spinach thoroughly reduces moisture that can make the filling soggy when cooking.
- Check the mushrooms mid-cook to ensure they are not drying out; you can lightly mist with olive oil if needed.
- This recipe contains dairy (feta cheese) and is not suitable for those with dairy allergies.
Storage and Make-Ahead
Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 2 days.
Reheat in the air fryer at 350°F (175°C) for 3-5 minutes until warmed through.
Do not freeze stuffed mushrooms as texture and quality will degrade.
Frequently Asked Questions
Can I use another type of cheese instead of feta?
Yes, you can substitute feta with goat cheese or ricotta for a different flavor and texture.
How do I clean portobello mushrooms?
Wipe mushrooms gently with a damp paper towel or brush to remove dirt. Avoid soaking them in water.
Can I prepare these mushrooms ahead of time?
You can prepare the filling and mushroom caps in advance and assemble just before air frying for best texture.
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