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20-Minute Caprese Stuffed Portobello Mushrooms

Jessica T. Brown
A quick, flavorful, and healthy vegetarian recipe featuring air-fried portobello mushrooms stuffed with fresh mozzarella, cherry tomatoes, and basil.
Low-carb, fiber-rich, and packed with plant-based protein, this dish is perfect for everyday meals or appetizers.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Appetiser, Main Dish
Cuisine Italian-inspired, Vegetarian
Servings 4

Equipment

  • 1 Air Fryer
  • 1 Pair Cooking Tongs
  • 1 Basting Brush
  • 1 Small Mixing Bowl
  • 1 Spoon

Ingredients
  

  • 1 large garlic clove finely chopped
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon salt
  • 4 large portobello mushroom caps stems removed
  • 4 ounces low-moisture mozzarella cheese cut into small chunks
  • ½ cup cherry tomatoes halved
  • 1 tablespoon fresh basil leaves roughly chopped
  • Balsamic glaze for drizzling

Instructions
 

  • Prepare the Garlic Oil Mixture: In a small bowl, combine the finely chopped garlic, extra-virgin olive oil, and salt.
    Whisk thoroughly to blend the flavors, creating a fragrant and flavorful marinade.
  • Brush the Mushrooms: Using a silicone or pastry brush, evenly coat the gill side of each portobello mushroom cap with the garlic-oil mixture.
    This step ensures the mushrooms absorb rich flavor and stay moist during cooking.
  • Arrange Mushrooms in the Air Fryer: Lightly spray the air fryer basket with a non-stick cooking spray to prevent sticking.
    Place the mushroom caps, gill side facing upward, into the basket, ensuring they are spaced evenly for optimal air circulation.
  • Air Fry the Mushrooms: Set the air fryer to 400°F (200°C) and cook the mushrooms for 10 minutes.
    This will tenderize the mushrooms and develop a slight caramelization on their surface.
  • Add Cheese and Tomatoes: Carefully remove the mushroom caps using cooking tongs.
    Fill each cap with the mozzarella pieces and halved cherry tomatoes, distributing the ingredients evenly.
  • Finish Cooking: Return the stuffed mushrooms to the air fryer basket and cook for an additional 2 to 3 minutes at 400°F (200°C).
    This melts the cheese and softens the tomatoes perfectly.
  • Serve with Balsamic Glaze: Transfer the mushrooms to a serving plate and drizzle each one with about half a teaspoon of balsamic glaze.
    Garnish with fresh basil leaves, then serve warm and enjoy.

Notes

  • Preparing Mushrooms: For best results, gently twist off the stems from whole portobello mushrooms and use a spoon to scrape away the dark gills underneath. Removing the gills prevents a bitter taste and creates more room for filling. Alternatively, you can purchase pre-cleaned portobello caps to save time.
  • Cheese Substitute: If desired, fresh mozzarella or burrata can be used for a creamier texture.
  • Balsamic Glaze: Store-bought glaze works well, or you can reduce balsamic vinegar on the stove until thickened for a homemade version.
  • Air Fryer Variation: Cooking times may vary slightly depending on your air fryer model. Check mushrooms for doneness and adjust timing as needed.
  • Serving Suggestion: This dish pairs wonderfully with a crisp green salad or crusty whole-grain bread for a light, balanced meal.