These stuffed mushrooms are the perfect weeknight meal! They are healthy, vegan, gluten-free, and low-carb. Plus, they only take a few minutes to make.
Other Air Fryer Recipes:
Sausage Stuffed Portobello Mushrooms with Basalmic Glaze
These stuffed mushrooms are the perfect weeknight meal! They are healthy, vegan, gluten-free, and low-carb. Plus, they only take a few minutes to make.
Equipment
Ingredients
- 2 Portobello mushroom caps
- 1 tablespoon olive oil
- salt
- 1/4 pound cooked Italian sausage
- 1/2 onion diced
- 1/2 green pepper diced
- 1/4 cup spinach shredded - stems removed
- â…“ cup mozzarella shredded or Provolone, Swiss
- Parmesan cheese
- 2 tbsp balsamic vinegar
- 1 tablespoons brown sugar
Instructions
- Preheat the air fryer to 350°F.
- Line a rack (or the basket) with tin foil. Add the sausage, peppers and onions to a rack (or basket) and cook for 4 minutes or until tender. Remove. Add the spinach and let it wilt with the sausage mixture.
- NOTE - if you don't have precooked sausage, you can cook the sausage, peppers, onions, and spinach in a frying pan while the mushrooms are cooking.
- While that is heating, prep the mushrooms by removing the insides and cleaning.
- Dry the mushrooms thoroughly and drizzle with olive oil and top with salt.
- Place the caps on a rack cap side up and cook for five minutes. Remove the rack and flip the caps and fill with the sausage filling. Cook for another 6 minutes. Remove and top with cheese. Cook for another 3 minutes or until the cheese is melted.
- If you want the balsamic glaze, mix the brown sugar and basalmic together and microwave for 30 seconds and mix. Then pour over the mushrooms. Serve and enjoy!
Nutrition
Calories: 446kcalCarbohydrates: 29gProtein: 15gFat: 29gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.01gCholesterol: 58mgSodium: 562mgPotassium: 612mgFiber: 2gSugar: 25gVitamin A: 479IUVitamin C: 4mgCalcium: 144mgIron: 2mg
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