Air Fryer Portobellos
These air fryer portobello mushrooms are brushed with a garlic-balsamic herb oil and air fried until golden and tender — naturally vegan, gluten-free, and ready in under 20 minutes. Perfect as a side dish, burger topper, or meatless main.
Equipment
Ingredients
- 1 ½ tablespoons olive oil
- 1 ½ teaspoons balsamic vinegar
- 1 clove garlic minced or pressed
- ⅛ teaspoon onion powder
- ⅛ teaspoon salt
- ⅛ teaspoon dried thyme
- Large pinch dried rosemary
- 2 portobello mushrooms washed and stems removed
Instructions
- In a small bowl, mix together the olive oil, balsamic vinegar, minced garlic, onion powder, salt, thyme, and rosemary until combined.
- Brush both sides of each portobello mushroom with the olive oil blend.
- With the air fryer basket inside, preheat the air fryer to 375°F.
- Place the mushrooms bottom-side up in the air fryer basket. Air fry for 10–12 minutes, flipping halfway through, until golden around the edges and tender when pierced with a fork.
- Serve whole, or slice into strips and serve immediately.
Notes
- Single layer: Mushrooms can touch but should not overlap or stack.
- Clean properly: Wipe with a damp paper towel — never rinse under water.
- Slice after cooking: Cut into strips or dice after cooking, not before. Cook time and temperature are calibrated for whole caps.
- Gills: Optional to remove — use a spoon to scrape them out before cooking if preferred.
- Baby bella substitution: Use cremini mushrooms and reduce cook time to 6–8 minutes.
- Dairy-free, vegan, gluten-free as written.
- Storage: Refrigerate 3–4 days. Freeze up to 3 months. Reheat at 375°F for 5 minutes.
Nutrition
Serving: 1gCalories: 111kcalCarbohydrates: 4gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 9gSodium: 134mgFiber: 1gSugar: 2g
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