No pots, no pans, no oven necessary for this Air Fryer Mushroom recipe! Pork rind breadcrumbs, gooey cheese and mouth-watering portobello mushrooms… makes this a perfect appetizer for those family gatherings or a savory side dish.
Mushrooms have always been one of my favorites! On a pizza, salad topping, or even stuffed! Now I’ve come up with a keto friendly Air Fryer Mushroom recipe that will knock your keto socks off! Not on the keto diet, not a problem because even your non-keto family and friends will love this recipe. Super easy and no mess with this Air Fryer Recipe.
This recipe uses crushed pork rinds just like in my Air Fryer Avocado Fries. They are addictive!
Let’s get started!
HOW TO MAKE AIR FYER MUSHROOMS
This recipe uses a few ingredients for maximum flavor…
- Portobello Mushrooms: I used 4 inch portobello mushroom caps. If you find smaller mushroom caps, those can be used as well. You will just have less filling in each cap.
- Avocado Oil: I use this oil because it is better for high heat cooking. Any brand will work. If you want to use a different oil, I suggest canola oil or sunflower seed oil.
- Balsamic Vinegar: This ingredient really brings the flavor to these air fryer stuffed mushroom caps.
- Shredded Mozzarella: You can buy pre-shredded mozzarella but I would not recommend fresh mozzarella as it gets too watery.
- Crushed Pork Rinds: I buy a bag of pork rinds and crush them in the food processor. You can also buy them already crushed on Amazon.
- Shredded Parmesan: I buy pre-shredded (not the powder) parmesan cheese. You don’t have to buy the fancy stuff.
- Italian Seasoning: If you don’t have this in your pantry, you can use a combo of diced basil, oregano, and rosemary.
- Butter: Any kind will do unless you like to use grass-fed. The butter helps the top get golden brown and delicious.
The Execution:
First thing you will need to do is prep your Air Fryer. Pre-heat the air fryer to 400F.
Now, brush the inside of each mushroom cap with avocado oil and balsamic vinegar and season the inside of each with salt and pepper.
Take your mozzarella cheese and sprinkle into each one of the mushroom caps.
Now, in a large mixing bowl, combine the crushed pork rinds, shredded parmesan, Italian Seasoning and melted butter.
Spoon the pork rind mixture evenly into the mushroom caps.
Place in the air fryer, 2 at a time (unless all 4 will fit) and cook for 12 minutes or until the tops are brown and crisp and the mushrooms are tender.
Serve and enjoy this mouth-watering keto friendly Air fryer mushroom recipe! Yummy!
Like this keto friendly, Air Fryer mushroom Recipe? Check out my recipes for Air Fryer steak and mushrooms, Air Fryer Brussels sprouts, Air Fryer Chicken Wings or Air Fryer Lasagna!
⭐ Did you make Air Fryer Mushrooms Recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
Air Fryer Italian Stuffed Portobello Mushroom Caps
INGREDIENTS
- 4 4 inch Portobello Mushroom caps, stems and gills removed
- 4 Tablespoons avocado oil (Click here for my favorite brand on Amazon)
- 4 Tablespoons Balsamic vinegar
- kosher salt and pepper
- 1 Cup Shredded Mozzarella Cheese
- 1 Cup Crushed pork rinds
- 1 Cup Shredded Parmesan Cheese
- ½ Tablespoon Italian seasoning
- 2 Tablespoons Melted Butter
INSTRUCTIONS
- Pre-heat the air fryer to 400F.
- Brush the inside of each mushroom cap with avocado oil and balsamic vinegar.
- Season the inside of each with salt and pepper.
- Sprinkle the mozzarella cheese in the center of the mushroom caps.
- In a large mixing bowl, combine the pork rinds, parmesan, Italian seasoning and melted butter.
- Spoon the pork rind mixture evenly into the mushroom caps.
- Spray the inside of the air fryer with cooking spray and place the mushrooms in the air fryer, 2 at a time (unless all 4 will fit) and cook for 12 minutes or until the tops are brown and crisp and the mushrooms are tender.
- Serve!
JENNIFER'S TIPS
- Portobello Mushroom Size: I used 4 inch portobello mushroom caps. If you find smaller mushroom caps, those can be used as well. You will just have less filling in each cap.
- Avocado Oil: I use this oil because it is better for high heat cooking. Any brand will work. If you want to use a different oil, I suggest corolla oil or sunflower seed oil.
- Balsamic Vinegar: This ingredient really brings the flavor to these stuffed mushroom caps.
- Shredded Mozzarella: You can buy pre-shredded mozzarella but I would not recommend fresh mozzarella as it gets too watery.
- Crushed Pork Rinds: I buy a bag of pork rinds and crush them in the food processor. You can also buy them already crushed on Amazon.
- Shredded Parmesan: I buy pre-shredded (not the powder) parmesan cheese. You don't have to buy the fancy stuff.
- Italian Seasoning: If you don't have this in your pantry, you can use a combo of diced basil, oregano, and rosemary.
- Butter: Any kind will do unless you like to use grass-fed. The butter helps the top get golden brown and delicious.
susan czecha says
this is awesome i tweaked for Maryland”s love of old bay seasoning vice Italian an used durkees french fried onions vice pork rinds an they came out perfect an delicious this is on are lunch/snack menu for now on..thank you for sharing
wilhelmina says
I loved this dish even more than I thought I would! The pork rinds make such a satisfyingly crunchy topping!
Erica Schwarz says
These are SO GOOD! Made them for my husband who’s on a keto diet, and he loved them. And I loved that they cooked easily in my air fryer. Holy YUM! Thanks for the great recipe!
Kari Vaisanen says
I would imagine you’d get this made without an air fryer?
jenniferbanz says
Yes, but you would probably have to put it under the broiler to get the top crispy.