Air Fryer Stuffed Portobellos
Meaty mushroom caps under a garlicky spinach and ricotta melt.
Kit that makes this foolproof
A few inexpensive bits that get you crispier results with less mess.
A roomy air fryer
A larger basket means fewer batches and crispier results.
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Perforated liners
Less sticking and mess, without blocking the airflow.
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Silicone tongs
Turn and lift without scratching the non-stick basket.
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Before You Start
Portobellos are 90 percent water, which is why so many stuffed mushroom recipes end in a grey puddle. The fix is a two minute pre-cook, gills up, so the water leaves before the filling arrives. After that the cap turns into a roasting dish you can eat: spinach, ricotta, garlic, and a panko lid that toasts golden.
Instructions
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1
Wipe the caps clean and scrape out the dark gills with a teaspoon. The gills hold most of the water and all of the grey.
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2
Brush the caps with the olive oil. Air fry them gill side up at 190°C / 375°F for 4 minutes, then tip away the liquid that pools in them.
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3
Mix the ricotta, squeezed spinach, garlic, half the parmesan, lemon zest and salt.
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4
Pack the filling into the caps in a generous dome.
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5
Top with panko mixed with the rest of the parmesan, and spray the crumbs with oil.
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6
Air fry at 190°C / 375°F for 9 to 10 minutes until the crumbs are deep gold and the filling is hot through. Rest 2 minutes before moving, since the caps are floppy when fresh from the heat.
♨️ Air fryer notes
- Cook at 190°C / 375°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
💡 Cook's tips
- Squeeze the wilted spinach like it owes you money. Any water left in it ends up under your mushrooms.
- The pre-cook and drain is the difference between stuffed mushrooms and mushroom soup with a lid.
🔀 Make it your own
- Swap ricotta for goat cheese for a sharper filling.
- A handful of chopped walnuts in the panko adds crunch and makes them feel more like a main.
📦 Storing & reheating
Fridge for 2 days. Reheat at 180°C for 5 minutes. They do not freeze, mushrooms never do.
❓ Frequently asked
How do you keep stuffed mushrooms from getting watery?
Scrape out the gills, pre-cook the caps gill side up and pour off the released liquid before stuffing. The caps release most of their water in the first few minutes.
Can portobello mushrooms be a main course?
Two big stuffed caps with a ricotta filling eat like a main, especially with bread or a salad. They are the standard vegetarian centrepiece for a reason.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
