Air Fryer Stuffed Portabella Mushrooms are a perfect appetizer for parties or they can make a delicious main course. Stuffed with Italian Sausage, spinach, fresh mozzarella, and herbs this recipe has been a favorite in our home for as long as I can remember!
Welcome Tina Brown, who blogs over at Monday is Meatloaf as our guest contributor. Tina grew up around great cooks, including her grandmothers and mom, but it wouldn’t be until many years later that she would take up cooking. Her blog focuses on simple cooking techniques perfect for home cooks.
I say Port-ah-bella, You say Port-oh-bella
No matter how you say it, these large mushrooms are very popular and versatile. They are native to Italy and have grown in popularity since the 1980’s. Even the name Portobello has been used for an Italian TV show, and no one can miss visiting Portobello Road Market when they visit London. In Northern Italy they are called “capellone” which means “big hat”.
If you have not tried Portabella mushrooms before expect a hearty mushroom with a meat-like texture and earthy flavor. These mushrooms can be baked, sauteed, grilled, or air fried. They can be used as a healthy alternative to pizza crust, as a vegetarian burger, or stuffed with filling.
Look for firm mushrooms that are not wet or slimy. The mushroom cap should be a uniform brown color on the cap, and have nice dark gills underneath. The stems should not look like rotted wood. If you are grilling the mushrooms you may want to stick with shorter stems versus longer ones.
If you brought them home sealed in plastic packaging keep them there until you are ready to use them. If you bought them loose you can store them in a paper bag in the refrigerator.
To clean them, brush the dirt from the caps gently with a paper towel. Or, you can rinse them with water instead, but do not do this until just before you are ready to use them as they will absorb the water. No one likes a water logged mushroom!
Prepping and filling the mushrooms
After you have cleaned the mushrooms place them in the air fryer. You can remove the stems before or after this step. Spray with olive oil then season with salt and pepper.
I did not preheat my air fryer for this recipe. Cook in the air fryer at 400 degrees for 3 minutes. Remove from the air fryer to rotate, spray with olive oil then season with salt and pepper. Remove to a baking sheet once you’ve done all of your mushrooms to prepare the filling.
If you do not have an air fryer this step can be done in the oven or on the grill. For the oven simply broil for about 5 minutes on each side or cook on a preheated grill for the same amount of time.
Heat a large fry pan to medium heat. Add a little olive oil to the pan with the onion to cook until softened. Next add the Italian sausage to cook until no longer pink.
To this add the red wine, and cook until completely reduced. To make this Keto friendly you can skip the wine, or substitute with chicken broth that is half the amount of the wine.
Add in the water and spinach. Cover for a few minutes to wilt the spinach.
Remove to a large bowl then add in the fresh parsley and basil, and diced fresh mozzarella. Salt and pepper the dish to your taste. You can substitute with goat cheese if you like. I do not recommend using cream cheese for this recipe.
Toss everything together and then stuff the mushrooms with the filling. Top each one with a slice of plum tomato. Bonus, because there are no bread crumbs used in this it is also a great gluten-free meal. I typically make eight mushrooms with this amount of filling.
Cooking the mushrooms
Place half the stuffed mushrooms in the air fryer, and cook at 400-degrees for 5 minutes or until the cheese has started to melt. Cook the other half for the same amount of time.
If you are using the oven then you would place under the broiler for 5-10 minutes until the same result is achieved. Or, you can place them on the grill on a baking sheet with indirect low heat for about 15 minutes.
Serve immediately for best taste since this dish is made with wine, or store up to two days in an airtight container. These stuffed portobello mushrooms are great served with a fresh green salad!
- 8 portabella mushrooms, stems removed
- 1 pound Italian sausage, loose
- 1 onion diced
- ½ cup red wine, your favorite - I use Pinot Noir
- 8 ounces baby spinach
- ½ cup water
- Salt and pepper to taste
- 12 ounces fresh mozzarella, cubed into small pieces
- 4 tablespoons fresh basil, chopped
- 4 tablespoons fresh parsley, chopped
- 2 plum tomatoes, thinly sliced
- Olive oil for cooking
- Spray mushrooms with olive oil. Season with salt and pepper. Cook in air fryer at 400-degrees for 3 minutes on each side. If cooking in the oven broil for 5 minutes on each side. Or, grill for 5 minutes on each side.Set aside on baking sheet.
- Cook onion over medium heat until softened. Add the Italian sausage then cook until no longer pink.
- Add the wine to the pan, and cook until completely reduced. May substitute with chicken broth at half the amount.
- Add water and spinach to the pan. Cover and wilt the spinach.
- Remove to a large bowl. Toss with mozzarella cheese, basil, and parsley. Salt and pepper to taste.
- Stuff the mushrooms, and place one slice of tomato on top of each one.
- Cook in the air fryer for 5 minutes at 400-degrees or until the cheese has melted. For the oven, place under the broiler for 5-10 minutes. To grill, cook with indirect heat for 15 minutes.
Be sure to visit more recipes over at Meatloaf is Monday:
Instant Pot Cheesy Ziti or Johnny Marzetti – find out the story behind Johnny Marzetti
Air Fryer Salmon Patties that also includes instructions for stovetop preparation.
Plus see more recipes from Meatloaf is Monday on YumGoggle