2 large portabella mushrooms
2 tablespoons olive oil
1/2 cup shredded Italian cheese blend
2 Roma Tomatoes, sliced
1 garlic clove, minced
2 tablespoons fresh basil leaves, shredded
2 tablespoons grated Parmesan cheese
Balsamic Glaze
Salt & freshly ground pepper


1. Brush caps of mushrooms with a paper towel to remove any dirt. Trim stems and use a spoon to scrape out the gills. 

2. Brush mushrooms all over with olive oil and season with salt & pepper.

3. Fill mushroom caps with shredded cheese and top with sliced tomatoes.
Season tomatoes with salt & pepper and sprinkle with the minced garlic. Drizzle tomatoes with olive oil.

4. Air fry mushrooms at 400ºF for 7 minutes or until the cheese is melted and bubbly.

5. To serve, garnish mushrooms with the shredded basil and Parmesan cheese and drizzle with balsamic glaze.

2 servings
10 minutes

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