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Stuffed Air Fryer Portobello Mushrooms

Looking for a delicious vegetarian main course to prepare the in the air fryer? Give these hearty Stuffed Air Fryer Portobello Mushrooms a try!  They are quick and easy to make in under twenty minutes. These stuffed mushrooms have a meaty texture and are filled with sautéed onions and spinach, then topped with cheese. Serve the air fryer mushrooms for lunch or dinner, they are sure to be a hit!
Side view of cheesy mushrooms on greens with cherry tomatoes on the side.

Looking for a delicious vegetarian main course to prepare the in the air fryer? Give these hearty Stuffed Air Fryer Portobello Mushrooms a try!  They are simple to make in under twenty minutes. These stuffed mushrooms have a meaty texture and are filled with sautéed onions and spinach, then topped with cheese. Serve this easy air fryer recipe for lunch or dinner, it is sure to be a hit!

Stuffed portobello mushrooms with cheese on a bed of spinach with cherry tomatoes

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What ingredients do I need to make the stuffed air fryer mushrooms?

There are just six ingredients needed for this simple vegetarian air fryer recipe. Here is what you will need:

  • Olive Oil
  • Portobello Mushrooms
  • Onion
  • Spinach
  • Parmesan Cheese
  • Sharp Cheddar Cheese

Spinach, cheddar cheese, portobello mushrooms, olive oil, onion and Parmesan cheese on a white counter..

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How do I make the Stuffed Air Fryer Portobello Mushrooms?

Step 1: Prepare the ingredients

Start off by cleaning the mushrooms by scraping the mushroom gills off the bottom of the cap with a spoon. Then, gently remove any dirt off the top with a damp towel or mushroom brush. Brush the mushrooms with two tablespoons of olive and sprinkle with salt and pepper to taste.  Set mushrooms aside. Next, peel and finely chop the onion.

Mushroom Prep Steps.

Step 2: Sauté onion and spinach

Next, heat a medium-sized skillet over medium heat and add the remaining olive oil. Then, add the chopped onions to the skillet and sauté for 3 minutes while stirring with a wooden spoon. When the onions have softened, add in the spinach and sauté for an additional 2 minutes. Remove skillet from heat and sprinkle Parmesan cheese on top and stir until cheese is well combined with onions and spinach.

Step 3: Stuff the Mushrooms

Stuff the portobellos with the veggie and cheese mixture. Then, sprinkle the cheddar cheese evenly over the tops of the mushrooms.

Stuffed mushrooms on a cutting board.

Step 4: Air Fry Mushrooms

Place the portobellos in the air fryer basket. Select manual at 370 degrees Fahrenheit and cook for ten minutes. Remove from the air fryer and serve warm on a bed of greens.

Overhead view of stuffed mushrooms in air fryer.

What is the best way to serve the air fryer stuffed mushrooms? 

I like to serve them over a fresh bed of greens, but they also taste great all by themselves! Now, here are some other easy ideas for serving the mushrooms:

  • Serve on top of a bed of linguine
  • Sauté spinach and place stuffed mushrooms on top of it
  • Add a side of rice or couscous when serving the mushrooms

Can I store the stuffed mushrooms?

The stuffed mushrooms are best eaten immediately after being prepared. However, if you do have leftovers, they can be kept in a covered container in the refrigerator. They should be eaten within 1 to 2 days to prevent them from getting soggy when they are stored.

Overhead view of stuffed portobello mushrooms.

How do I store fresh portobellos?

You can store fresh portobello mushrooms for up to 7 days in the refrigerator. However, do not place them near a fruit as it causes them to rot more quickly.

It is possible to freeze portobello mushrooms. Blanch or brown first, let cool, then put it in a freezer bag or box in the freezer. You will be able to keep this mushroom for 3 months.

Side view of cheesy mushrooms on greens with cherry tomatoes on the side.

Side view of cheesy mushrooms on greens with cherry tomatoes on the side.

Air Fryer Portobello Mushrooms

Looking for a delicious vegetarian main course to prepare the in the air fryer? Give these hearty Stuffed Air Fryer Portobello Mushrooms a try!  They are quick and easy to make in under twenty minutes. These stuffed mushrooms have a meaty texture and are filled with sautéed onions and spinach, then topped with cheese. Serve the air fryer mushrooms for lunch or dinner, they are sure to be a hit!
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Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: American
Keyword: Air Fryer Portobello Mushrooms
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 2
Calories: 238kcal

Equipment

  • Air Fryer

Ingredients

  • 4 tbsp olive oil divided
  • 2 medium portobello mushrooms
  • 1 small onion finely chopped
  • 2 cups baby spinach
  • ¼ cup grated parmesan cheese
  • ½ cup grated sharp cheddar cheese

Instructions

  • Clean the mushrooms by gently removing any dirt off the top with a damp paper towel. Gently scrape the gills out of the bottom of the cap with a spoon.
  • Brush the mushrooms with 2 tbsp olive oil. Sprinkle with salt and pepper to taste and set aside.
  • Heat a skillet over medium heat, then add in remaining olive oil.
  • Add the onion and sauté for 3 minutes, stirring with a wooden spoon.
  • Add the spinach and sauté for 2 minutes.
  • Remove from heat and add parmesan cheese, mix to the combine everything.
  • Stuff the portobello with the spinach and cheese mixture.
  • Then, sprinkle cheddar cheese evenly over the tops of the stuffed mushrooms.
  • Place them in the air fryer basket. Select manual and set 370˚ Fahrenheit.
  • Cook for 10 minutes and remove from air fryer.
  • Serve warm by themselves or on top of a bed of greens.

Nutrition

Calories: 238kcal | Carbohydrates: 11g | Protein: 15g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 649mg | Potassium: 603mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3268IU | Vitamin C: 13mg | Calcium: 396mg | Iron: 2mg
Recipe Rating




Janet

Monday 14th of August 2023

This was absolutely marvelous, and it was very easy to make. I did add a little garlic to the onions, and also a little ricotta cheese on top of the spinach mixture. I know I will make it again and again.