Go Back
+ servings
Air Fryer Stuffed Mushrooms Caps on a white platter
Print Recipe
5 from 2 votes

Air Fryer Italian Stuffed Portobello Mushroom Caps

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.  
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: 30 minute meal, Air fryer recipes, cheese, easy, gluten free, keto appetizer recipe, keto holiday recipe, recipe for stuffed mushroom caps
Servings: 4
Calories: 416kcal

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
  • Salt and pepper
  • 1 Cup Shredded Mozzarella Cheese
  • 1 Cup Crushed pork rinds
  • 1 Cup Shredded Parmesan Cheese
  • 1/2 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!

Notes

  • 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.

Nutrition

Serving: 4g | Calories: 416kcal | Carbohydrates: 6g | Protein: 20g | Fat: 36g | Saturated Fat: 14g | Fiber: 0g