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.
Everything you need
- 4 large portobello mushrooms, stems removed
- 1 tbsp (14 g) olive oil
- ¾ cup (185 g) ricotta
- 150 g baby spinach, wilted and squeezed dry
- 2 cloves garlic, crushed
- ¼ cup (25 g) parmesan, grated
- ½ lemon, zested
- ½ tsp fine salt
- ⅓ cup (20 g) panko breadcrumbs
- oil spray
Single layer, always. Crowding the basket steams food instead of crisping it. Tap any ingredient to open its converter.
Method
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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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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.
For this step
- 1 tbsp (14 g) olive oil
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Mix the ricotta, squeezed spinach, garlic, half the parmesan, lemon zest and salt.
For this step
- ¾ cup (185 g) ricotta
- 150 g baby spinach
- 2 cloves garlic
- ¼ cup (25 g) parmesan
- ½ lemon
- ½ tsp fine salt
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Pack the filling into the caps in a generous dome.
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Top with panko mixed with the rest of the parmesan, and spray the crumbs with oil.
For this step
- ¼ cup (25 g) parmesan
- ⅓ cup (20 g) panko breadcrumbs
- oil spray
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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.
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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 don't 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're 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.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.