Air-Fryer Stuffed Portobello Mushrooms with Roasted Garlic
Prepare yourself for a taste sensation with these delectable stuffed Portobello mushrooms, elevated to gourmet status with the addition of air-fryer roasted garlic. In just 15 minutes of preparation and a mere 6 minutes of cooking time, you can create a savory dish that serves two. The creamy blend of roasted garlic, cream cheese, Italian cheese, and fresh chives nestled within the meaty Portobello caps promises an explosion of flavors. Let me guide you through the simple steps to culinary perfection.
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Preparation: A Symphony of Ingredients
Begin by preheating your air fryer to 400°F, selecting the “Air Crisp” function, and setting the timer to 6 minutes. As the unit warms up, take a moment to marvel at the star of this show – the roasted garlic. Squeeze the cloves into a spacious bowl, releasing their rich, caramelized essence. Joining the garlic on stage, introduce softened cream cheese, finely grated 6-cheese Italian blend, and a sprinkle of fresh chives. A dash of sea salt and black pepper brings harmony to the composition. Stir purposefully, ensuring the ingredients meld into a velvety, savory medley.
Building the Masterpiece: Mushroom Caps and Cheese Fusion
With the symphony of flavors ready, turn your attention to the Portobello mushrooms. Remove the gills and stems, creating a hollow space to house the decadent filling. A gentle pat dry ensures the mushrooms are receptive to the upcoming gastronomic embrace.
Embrace the air of indulgence by brushing the mushroom caps with a touch of extra virgin olive oil. This not only enhances the earthy undertones but also aids in achieving a crisp exterior. With precision, generously fill each cap with the cheese and garlic amalgamation, crafting a luscious landscape of textures and tastes. Crown your creation with a finale of freshly grated Parmesan cheese, elevating the dish to gourmet heights.
Air-Fryer Magic: The Culmination
As the air fryer beckons with a beep, signaling the pre-heating finale, lay down a parchment paper carpet within the basket. Place your filled Portobello caps on this stage, close the lid, and let the air-fryer weave its magic for the next 6 minutes.
When the timer heralds the completion of this culinary symphony, open the air fryer to reveal your masterpiece. The aroma of roasted garlic and melted cheeses fills the air, tantalizing your senses. Swiftly, plate your stuffed Portobello mushrooms, and adorn them with a sprinkle of freshly chopped chives for a burst of freshness.
Savor the Culinary Triumph of Your Stuffed Portobello Mushrooms
With your air-fried stuffed Portobello mushrooms ready to be relished, the final act unfolds. The first bite unleashes a medley of flavors – the earthiness of the mushrooms, the creamy richness of the cheese blend, and the sweet, mellow notes of the roasted garlic. Each element contributes to a gastronomic symphony that leaves you craving more.
Pair these delectable mushrooms with your favorite sides, and let the culinary journey linger. Whether shared with a loved one or savored in solitude, this dish transcends the ordinary, turning a simple mushroom into a canvas for culinary artistry.
In just over 20 minutes, from preparation to indulgence, you’ve embarked on a culinary adventure. The air-fryer has made the process efficient and elevated the flavors to a level that beckons you to explore more possibilities. So, embrace the simplicity and decadence of these stuffed Portobello mushrooms, and let your taste buds revel in the joy of gourmet perfection.
Try this with our air-fried roasted garlic recipe.
Air-Fryer Stuffed Portobello Mushrooms with Roasted Garlic
Course: SidesDifficulty: Easy2
servings15
minutes6
minutesIngredients
1 large head roasted garlic
4 oz. cream cheese, softened and cut into chunks
½ c. finely grated 6-cheese Italian blend
3 T. fresh chives, finely chopped
Sea salt and black pepper, to taste
3 T. Parmesan cheese freshly grated
2 large Portobello mushroom caps, gills and stems removed, patted dry
1 T. extra virgin olive oil
Directions
- Turn on the air fryer and select the “Air Crisp” function. Set the temperature to 400°F and adjust the timer to 6 minutes. Press “Start” to pre-heat the unit.
- While the unit pre-heats, squeeze the roasted garlic cloves into a large bowl. Add the softened cream cheese, Italian cheese blend, and fresh chives. Season with salt and black pepper, to taste, and stir to combine.
- Brush the Portobello mushroom caps with the olive oil on all sides and fill with the cheese mixture. Top each mushroom with an equal amount of the Parmesan cheese and set aside.
- When the air fryer beeps and flashes “Add Food,” place a sheet of parchment paper cut to fit the basket inside. Carefully add the stuffed mushroom caps to the parchment paper and close the lid.
- When cook time is complete, remove the stuffed Portobello caps from the air fryer and serve immediately topped with some chopped fresh chives and your choice of sides. Enjoy!
Notes
- The air fryer used in this recipe is here. You can also get my instant read thermometer here.
Try these with my Air-fried Pork Tenderloin recipe or Smothered Mediterranean Pork Chops.
