Ingredients
1 large clove garlic, grated
2 tbsp. extra-virgin olive oil
1/2 tsp. kosher salt
Freshly ground black pepper
4 portobello mushrooms (about 1 lb.), stems removed
4 oz. low-moisture mozzarella, cut into small pieces (about 3/4 c.), divided
8 cherry or grape tomatoes, halved (about 1/2 c.), divided
Torn fresh basil leaves, balsamic glaze, and crushed red pepper flakes, for serving
Preparation
Step 1In a small bowl, whisk garlic, oil, 1/2 teaspoon salt, and a few grinds of black pepper to combine. Brush mushrooms all over with oil mixture.Step 2In an air-fryer basket, arrange 2 mushrooms domed side up. Cook at 400°, turning domed side down halfway through, until tender, 7 to 9 minutes.Step 3Carefully remove air-fryer basket. Fill caps with half of cheese and half of tomatoes; season with salt. Continue to cook at 400° until cheese is melted and golden in spots and tomatoes are softened, 2 to 3 minutes more. Transfer to a plate. Repeat with remaining mushrooms, cheese, and tomatoes.Step 4Arrange mushrooms on a platter. Top with basil, a drizzle of balsamic glaze, and red pepper flakes.
Too often, portobello mushrooms become soggy when cooked. Not here. Excess moisture gets wicked away in the air fryer so the mushrooms stay meaty and perfect for filling with our favorite combo of tomatoes and cheese. Save the portobello mushrooms stems for a freezer bag bound for homemade broth. They lend an extra savory note to vegetarian broth, but are welcome in meat-based stock, too. Air Fryer Caprese Stuffed Portobello Mushrooms are delicious served with Italian-inspired dishes like Spaghetti and Meatballs or Chicken Parmesan Pasta. If you’re wanting to keep things on the healthier side, try them with Air Fryer Chicken Breasts or Air Fryer Salmon, instead. P.S. Can’t get enough of the classic caprese flavor combo? Try Caprese Chicken, Hasselback Caprese Tomatoes, and Caprese Garlic Bread to satisfy your craving.
