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Jessica T. Brown

Caprese Stuffed Portobello Mushrooms

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
Servings: 4
Course: Appetiser, Main Dish
Cuisine: Italian-inspired, Vegetarian
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.