Crispy and Quick, Guilt-free Air Fried Stuffed Portobello Mushrooms

The first known recipe for stuffed mushrooms was published in 1918 by the French chef Auguste Escoffier. However, stuffed mushrooms didn’t become popular in the United States until the 1950s. Since then, they have become a staple appetizer and side dish at parties and gatherings. With the rise of air fryers, this classic dish can now be made with a healthier twist.

Air Fried Stuffed Portobello Mushrooms

Recipe by Tyson GregoryCourse: AppetizerCuisine: American
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A delicious and healthy twist on stuffed mushrooms, these air fried portobellos are filled with a savory mixture of spinach, feta cheese, and breadcrumbs.


  • 4 large portobello mushrooms

  • 1 tablespoon olive oil

  • 4 strips of bacon, chopped

  • 1 clove of garlic, minced

  • 1/4 cup chicken broth

  • 1/4 cup panko breadcrumbs

  • 1/4 cup feta cheese, crumbled

  • 1 cup fresh spinach, chopped

  • Salt and pepper, to taste


  • Preheat your air fryer to 400 degrees F (200 degrees C).
  • Remove the stems and gills from the mushrooms and brush with olive oil.
  • In a small skillet, cook the chopped bacon until crispy. Remove from pan and set aside.
  • In the same skillet, add minced garlic and cook until fragrant.
  • Add chicken broth and spinach to the skillet and cook until spinach is wilted.
  • Remove skillet from heat and stir in the cooked bacon, panko breadcrumbs, and feta cheese.
  • Season with salt and pepper to taste.
  • Stuff the mushroom caps with the spinach and bacon mixture.
  • Place the stuffed mushrooms in the air fryer basket and cook for 12-15 minutes, or until the mushrooms are tender and the filling is heated through.
  • Serve hot and enjoy!


  • Make sure to remove the stems and gills from the mushrooms before stuffing.
  • For a vegetarian option, omit the bacon and use vegetable broth instead of chicken broth.
  • Serve with a sprinkle of extra feta cheese on top for added flavor.

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