These Creamy Stuffed Portobello Mushrooms are the perfect balance of garlic, herbs, and cream cheese, all topped with a golden, bubbly layer of mozzarella and panko bread crumbs.
This recipe is a show-stopper whether you're hosting a sophisticated dinner party or looking for a comforting weeknight treat.
Why You'll Love This Recipe
Portobello mushrooms are not only tasty but also packed with several beneficial nutrients, making them a healthy addition to your diet. These mushrooms are low in calories and rich in B vitamins, minerals, and dietary fiber. This is a great way to add more vegetable in your diet, especially if you don't want to compromise on flavor!
Ingredients for Creamy Stuffed Portobello Mushrooms
- Portobello mushrooms - Large portobello mushrooms is great to use here so the stuffing can fit inside
- Olive oil - To cook with the Italian sausage and provides more depth of flavor
- Italian sausages - Feel free to omit if you want this dish to be vegetarian! Make sure to remove the casing as it will be tough.
- Garlic - Adds fragrance and aroma to the filling
- Roma tomatoes - Blends well with the Italian sausage and cream cheese
- Spinach - This recipes all for frozen chopped spinach but feel free to use fresh and chop yourself
- Salt, to taste
- Pepper, to taste
- Cream cheese - The primary binding agent for the filling
- Parmesan cheese - More cheesy flavor that packs a punch. Make sure to use freshly grated here.
- Mozzarella cheese - Who doesn't love cheese? Feel free to omit if you want to keep it to just the cream cheese and parmesan!
- Panko breadcrumbs - Top the filling with crispy breadcrumbs, which come out beautiful and golden brown
- Butter - Melted and added to the breadcrumbs to ensure it is golden brown
How to Make Creamy Stuffed Portobello Mushrooms
Gently wash mushrooms and remove the stems. Use a spoon to scrape out the gills inside the mushroom caps and keep stems.
In a pan over medium heat, sauté italian sausage with olive oil until browned and cooked through, about 4-5 mins. Remove from pan, drain oil, and set aside.
In the same pan, add garlic, tomatoes, spinach, chopped mushroom stems and saute for 3-4 mins. Add back sausage and cook for 1-2 mins until well incorporated. Add salt and pepper to taste.
Preheat air fryer at 350F. Mix cream cheese, sautéed vegetables, and sausage and stir to combine. Distribute mixture over the mushroom caps and top with parmesan cheese and mozzarella cheese. Mix melted butter and breadcrumbs together and add on top of mushrooms. Air fry stuffed mushrooms for 15-17 mins.
Storage
Store in an air-tighter container in the fridge for up to 3 days.
Other Recipes You'll Love
- Fried Enoki Mushrooms
- Fried Tuna Balls
- Garlic Butter Melting Cabbage
- Crispy Rice Paper Seaweed Rolls
- Taiwanese Popcorn Chicken
Ingredients
4 large portobello mushrooms
1 tablespoon olive oil
2 Italian sausages, casing removed
3 garlic cloves, minced
1 roma tomatoes, diced
1 cup frozen chopped spinach
Salt, to taste
Pepper, to taste
6 oz. cream cheese, softened
4 tablespoon freshly grated parmesan cheese
1 cup shredded mozzarella cheese
½ cup panko breadcrumbs
2 tablespoon butter, melted
Instructions
- Gently wash mushrooms and remove the stems. Use a spoon to scrape out the gills inside the mushroom caps and keep stems.
- In a pan over medium heat, sauté italian sausage with olive oil until browned and cooked through, about 4-5 mins. Remove from pan, drain oil, and set aside.
- In the same pan, add garlic, tomatoes, spinach, chopped mushroom stems and saute for 3-4 mins. Add back sausage and cook for 1-2 mins until well incorporated. Add salt and pepper to taste.
- Preheat air fryer at 350F. Mix cream cheese, sautéed vegetables, and sausage and stir to combine. Distribute mixture over the mushroom caps and top with parmesan cheese and mozzarella cheese. Mix melted butter and breadcrumbs together and add on top of mushrooms. Air fry stuffed mushrooms for 15-17 mins.
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