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Air Fryer Vegetarian Stuffed Portobellos

Portobello caps pre-cooked to shed water, filled with a quinoa, ricotta, spinach, and sun-dried tomato mixture, topped with mozzarella, and air fried until melty and golden.
Print Recipe
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 4 caps
Course: Main Course
Cuisine: Italian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large portobello caps 4 to 6 inches, stems and gills removed
  • 2 tbsp olive oil divided
  • 1 shallot minced
  • 2 garlic cloves minced
  • red pepper flakes a pinch
  • 2 cups spinach or kale chopped and sautéed dry
  • 1/4 cup sun-dried tomatoes chopped
  • 1/4 cup marinated artichokes chopped
  • 1 cup cooked quinoa or farro
  • 1/2 cup ricotta or herbed cream cheese
  • 3/4 cup shredded mozzarella or provolone
  • lemon zest, parsley, salt, pepper

Equipment

  • Air fryer
  • Skillet
  • Mixing bowl

Method
 

  1. Wipe the caps clean, brush with 1 tbsp oil, season, and air fry cap-side up at 375°F for 4 to 5 minutes. Blot any liquid.
  2. Soften the shallot and garlic in the remaining oil with the pepper flakes, then stir in the sautéed greens, sun-dried tomatoes, and artichokes. Off the heat, fold in the quinoa, ricotta, lemon zest, parsley, salt, and pepper.
  3. Mound the filling into the caps, not overfilled, and top with mozzarella.
  4. Cook at 375°F for 8 to 10 minutes until the cheese is golden and bubbling. Drizzle with olive oil to serve.

Notes

Pre-cook the caps — mushrooms are sponges and will flood the filling otherwise.
Sauté and squeeze the greens dry first.
Don't overfill — mounded but secure browns; overstuffed steams.