Stuffed Portobello Caps
Stuffed Portobello Caps are made with portobello mushrooms, goat cheese, sun-dried tomatoes, and panko; air fry at 375°F for 18 minutes until tender with a golden crust.
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Method
- 1
Remove stems and gills from mushrooms. Brush with olive oil, season with salt.
- 2
Mix goat cheese, sun-dried tomatoes, garlic, and basil. Season with pepper.
- 3
Divide filling among caps. Mix panko with olive oil and sprinkle on top.
- 4
Air fry at 375°F for 12-14 minutes until tender and topping is golden.
Pro tip. Removing the gills creates more room for filling and prevents excess moisture.
Why the air fryer wins here
- Ready in 18 minutes. The same dish takes about 29 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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