Description
These Air Fryer Caprese Portobello Mushrooms are a quick and delicious vegetarian appetizer or light meal, featuring tender portobello mushrooms topped with melted mozzarella, juicy cherry tomatoes, fresh basil, and a drizzle of balsamic glaze. Using an air fryer ensures a perfectly cooked mushroom with minimal fuss and maximum flavor in just 25 minutes.
Ingredients
Mushroom Preparation
- 4 portobello mushrooms (about 1 lb.), stems removed
- 1 large clove garlic, grated
- 2 tbsp. extra-virgin olive oil
- 1/2 tsp. kosher salt
- Freshly ground black pepper, to taste
Toppings
- 4 oz. low-moisture mozzarella, cut into small pieces (about 3/4 cup), divided
- 8 cherry or grape tomatoes, halved (about 1/2 cup), divided
- Torn fresh basil leaves, for serving
- Balsamic glaze, for serving
- Crushed red pepper flakes, for serving
Instructions
- Prepare the oil mixture: In a small bowl, whisk together the grated garlic, extra-virgin olive oil, kosher salt, and a few grinds of freshly ground black pepper until well combined. This mixture will infuse the mushrooms with a robust flavor.
- Brush mushrooms: Using a brush, coat all sides of the portobello mushrooms thoroughly with the garlic oil mixture to ensure even seasoning and moisture during cooking.
- Air fry mushrooms – first stage: Place 2 mushrooms domed side up in the air fryer basket. Cook at 400°F (204°C), flipping them halfway through the cooking time, so they cook domed side down as well. Continue until the mushrooms are tender, about 7 to 9 minutes.
- Add toppings and continue cooking: Carefully remove the basket and fill each mushroom cap with half of the mozzarella chunks and half of the halved tomatoes. Season the toppings lightly with salt. Return the basket to the air fryer and cook at 400°F for another 2 to 3 minutes, until the cheese has melted and is golden in spots, and the tomatoes have softened.
- Repeat for remaining mushrooms: Transfer the cooked mushrooms to a plate. Repeat the brushing, cooking, and topping process with the remaining two mushrooms, mozzarella, and tomatoes.
- Garnish and serve: Arrange all the cooked mushrooms on a serving platter. Top each with torn fresh basil leaves, a drizzle of balsamic glaze, and a sprinkle of crushed red pepper flakes for a touch of heat and flavor contrast.
Notes
- Use low-moisture mozzarella for the best melting texture and less water release.
- Adjust air fryer cooking times depending on your model’s strength and basket size.
- For a vegan version, substitute mozzarella with a plant-based cheese alternative.
- Serve immediately for the best texture and flavor, as the balsamic glaze can make the mushrooms soggy if left too long.