Looking for a quick snack or a new meal idea for Meatless Mondays? Try these Best and Easiest Stuffed Portobello Mushrooms! I like to enjoy these delicious stuffed mushrooms as a side for my main dish. 
This recipe requires only simple ingredients that can be found at your local supermarket. It’s honestly one of my favorite portobello mushroom recipes. If this is your first time trying this, get ready to enjoy this perfect side dish! As an Amazon Associate, I earn from qualifying purchases. We have affiliate relationships, which means we may earn a small referral commission at no additional cost to you if you shop using our affiliate link.
Prep time: 15 minutes Cooking time: 6 minutes Serves: 2
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Kitchen Tips
- Important: Make sure to check the recommended guidelines for the mushrooms for your specific air fryer model before preparing this recipe.
- Time-Saving Tip: To reduce prep time for this recipe, roast the garlic ahead of time.
Ingredients for Best and Easiest Stuffed Portobello Mushrooms
- 1 large head of roasted fresh garlic
- 4 oz. cream cheese, softened and cut into chunks
- ½ c. finely grated 6-cheese Italian blend
- 3 T. fresh chives, finely chopped
- Sea salt and black pepper, to taste
- 3 T. Parmesan cheese freshly grated
- 2 large Portobello mushrooms’ caps (gills and stems removed), patted dry
- 2 T. extra-virgin olive oil
Supplies Used
- Airtight container (for your leftovers)
- Instant Read Meat Thermometer
- Ninja AG301 Foodi 5-in-1 Indoor Grill with Air Fryer
As an Amazon Associate, I earn from qualifying purchases.
How to Make Stuffed Portobello Mushrooms
#1. Wash your large Portobello mushroom caps. Make sure that the gills and stems are removed. Pat them dry and remove excess water with a clean cloth or paper towel. Use a damp paper towel to wipe off the dirt on the caps. #2. Turn on the air fryer and select the “Air Crisp” function. Set the temperature to 400°F and adjust the timer to 6 minutes. Press “Start” to pre-heat the unit. #3. While the unit pre-heats, squeeze the roasted garlic cloves into a large bowl. Add the softened full-fat cream cheese, Italian cheese blend, and fresh chives. Season with salt and black pepper, to taste, and stir to combine. #4. Brush the Portobello mushroom caps with the tablespoons of olive oil on all sides and fill with the cream cheese mixture. Top each mushroom with an equal amount of Parmesan cheese. Set aside. 
#5. When the air fryer beeps and flashes “Add Food,” place a sheet of parchment paper cut to fit the basket inside. Carefully add the stuffed mushroom caps on top of the parchment paper and close the lid. #6. When cook time is complete, remove the golden brown stuff Portobello caps from the air fryer. Serve immediately topped with some chopped chives and your choice of sides. Enjoy! 
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My favorite time-saving kitchen gadgets are also on my Amazon Storefront. As an Amazon Associate, I earn from qualifying purchases.Can You Eat Chopped Mushroom Stems?
Not all of them because some mushrooms are poisonous. But if you’re asking about the stems of Portobello mushrooms, then yes. I didn’t want to waste the chopped stems I removed, so I did a little research. I found that you can use these to make soup, a vegetable stuffing mixture, or toppings for homemade pizza. According to this post, it’s also a famous ingredient for vegetarian main dishes.
What To Serve with the Best and Easiest Stuffed Portobello Mushrooms
These Stuffed Portobello Mushrooms are a great side dish to enjoy with any of these main courses:
More Meatless Recipes To Try Next Time
If you enjoyed this Stuffed Portobello Mushroom recipe, you might want to try these other delicious recipes:
- Sweet Potato Soup
- Daikon Noodle Soup
- Homemade Spanakopita
- Crunchy Celery Apple Salad
- Spinach and Broccoli Lasagna
- Cuban-Style Black Beans and Rice
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Best and Easiest Stuffed Portobello Mushrooms
Ingredients
- 1 large head of roasted fresh garlic
- 4 oz. cream cheese , softened and cut into chunks
- 1/2 c. 6-cheese Italian blend , finely grated
- 3 T. fresh chives , finely chopped
- Sea salt and black pepper to taste
- 3 T. Parmesan cheese , freshly grated
- 2 large Portobello mushrooms' caps . gills and stems removed, patted dry
- 2 T. extra-virgin olive oil
Instructions
- Wash your large Portobello mushroom caps. Make sure that the gills and stems are removed. Pat them dry and remove excess water with a clean cloth or paper towel. Use a damp paper towel to wipe off the dirt on the caps.
- Turn on the air fryer and select the “Air Crisp” function. Set the temperature to 400°F and adjust the timer to 6 minutes. Press “Start” to pre-heat the unit.
- While the unit pre-heats, squeeze the roasted garlic cloves into a large bowl. Add the softened full-fat cream cheese, Italian cheese blend, and fresh chives. Season with salt and black pepper, to taste, and stir to combine.
- Brush the Portobello mushroom caps with the tablespoons of olive oil on all sides and fill with the cream cheese mixture. Top each mushroom with an equal amount of Parmesan cheese. Set aside.
- When the air fryer beeps and flashes “Add Food,” place a sheet of parchment paper cut to fit the basket inside. Carefully add the stuffed mushroom caps on top of the parchment paper and close the lid.
- When cook time is complete, remove the golden brown stuff Portobello caps from the air fryer. Serve immediately topped with some chopped chives and your choice of sides. Enjoy!
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