This flavorful spinach & feta stuffed portobello mushroom is a delicious air fryer dinner you can make in just 15 minutes!
- Cutting board
- Chef’s knife
- Large fry pan
- Air Fryer
- 2 large portobello mushrooms
- 1 tbsp olive oil
- 1 small onion diced
- 3 heaping cups cups spinach
- 1/3 cup feta dairy-free if vegan
- 2 sprigs of thyme stems removed
- 1/4 tsp salt
- Pinch black pepper
- Start by heating 1 tablespoon of olive oil in a large fry pan over medium heat. Add in diced onion and garlic cloves. Cook for ~3 minutes until onion is translucent.
- Next add in fresh spinach, thyme leaves, salt, and pepper. Stir and cook down for 1-2 minutes until wilted.
- Take pan off the heat and add in feta. Stir until combined.
- Remove the stem of the mushroom. Place stem side up and fill the mushroom with the spinach, feta, onion filling. Add more feta on top if desired.
- Add mushrooms in a single layer in the air fryer basket. If your air fryer cannot fit the second mushroom cook a second batch (overcrowding the basket will not allow the hot air to evenly cook the mushroom).
- Cook for 10 minutes at 400 degrees F.
- Enjoy with fresh ground black pepper, more fresh thyme leaves, parmesan cheese, or more feta.
- Use garlic powder (⅛ teaspoon per 1 clove) if you don’t have fresh garlic.
- Use avocado oil instead of olive oil.
- If you don’t have feta, try out another cheese like mozzarella.
- Use a cooking spray to add flavor and better texture to your air fryer portobello mushroom. After stuffing, spray the outsides of the mushroom with an avocado oil spray for the best results when air frying.
- Sprinkle on extra feta cheese before air frying for more cheesy flavor!
- Air fryer mushrooms are super quick and easy, but if you don’t have an air fryer you can bake at 350F for 20 minutes.
- Before storing your leftover stuffed portobellos, drain off the excess liquid to prevent future sogginess.
When storing mushrooms, drain away their juice and store in an airtight container to prevent future sogginess. Save the juice for rice, polenta, risotto, soup, and more!
Store leftover stuffed portobello mushrooms in an airtight container for 3-4 days. Reheat in the microwave for 30-45 seconds or in oven at 400F for 5-7 minutes.
I do not recommend freezing leftover mushrooms.