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Crispy Air Fryer Keto Stuffed Portobello Caps

Portobello caps pre-cooked to shed their water, filled with a sausage and three-cheese mixture, and air fried until bubbling and browned.
Print Recipe
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 4 caps
Course: Appetizer
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 4 portobello caps stems and gills removed
  • 3/4 cup cooked Italian sausage crumbles
  • 1/2 cup shredded mozzarella
  • 1/4 cup grated Parmesan plus more for topping
  • 4 tbsp cream cheese softened
  • 4 tsp jalapeño or green onion finely chopped
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • salt a pinch

Equipment

  • Air fryer
  • Mixing bowl

Method
 

  1. Preheat the air fryer to 380°F. Cook the empty caps gill-side down 5 minutes, then blot dry.
  2. Mix the sausage, mozzarella, Parmesan, cream cheese, jalapeño, garlic powder, paprika, and salt.
  3. Divide the filling among the caps and top with a thin sprinkle of Parmesan.
  4. Cook 7 to 9 minutes, until bubbling and browned at the edges. Rest 3 minutes so the filling sets.

Notes

Pre-cook and blot the caps — portobellos release a lot of water that would otherwise pool in the filling.
Fresh caps only: wrinkled edges before cooking mean the mushroom has aged out and won't crisp.