Stuffed Portobello Caps is made with portobello caps, olive oil, goat cheese, sun-dried tomatoes; air fry at 375°F for 18 minutes to serve 4. 190 calories per serving.
Ingredients
Steps
- 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.
Tip: Removing the gills creates more room for filling and prevents excess moisture.
Why Air Fry This?
- ⏱️Ready in 18 minutes vs ~29 in a conventional oven — no preheating needed.
- 🔥Rapid air circulation delivers oven-quality results in a fraction of the time.
- ⚡Uses significantly less energy than heating a full-size oven for a single batch.
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Frequently Asked Questions
Cook Stuffed Portobello Caps at 375°F for 18 minutes. Removing the gills creates more room for filling and prevents excess moisture.
You need: 4 large portobello caps, 1 tbsp olive oil, 6 oz goat cheese, ¼ cup sun-dried tomatoes, chopped, 2 cloves garlic, minced, 2 tbsp fresh basil, ¼ cup panko breadcrumbs, 1 tbsp olive oil. This recipe serves 4 with 190 calories per serving.
Stuffed Portobello Caps takes 18 minutes total at 375°F. Air fry at 375°F for 12-14 minutes until tender and topping is golden.
This recipe is rated Easy. It serves 4 and takes just 18 minutes at 375°F.
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