Air Fryer Portobello Mushrooms

This is a super simple recipe for air fryer portobello mushrooms, but it packs in maximum juicy flavours! The dry heat of the air fryer works wonders by evaporating any excess moisture from the mushrooms. This process ensures that the mushrooms become slightly crispy on the outside while remaining perfectly tender and juicy on the inside. Mushrooms and garlic are a match made in heaven. And you’ll often find me ordering garlic mushrooms as my starter at restaurants. But honestly, these air-fried portobello mushrooms might just be even better. Trust me, they’re that good.

Mushrooms are an incredibly versatile food, and they’re a staple in our fridge. They’re perfect in a variety of sauces, enhance a traditional “fry-up” breakfast, and are essential in dishes like lasagna. But mushrooms don’t always have to play a supporting role. In fact, they can be the star of the dish, as they are in this recipe. Did you know there are more than 2,000 known varieties of mushrooms in the world? That’s a mind-blowing amount of diversity. But for this dish, we’re focusing solely on the portobello mushroom.

Portobello mushrooms are not only delicious, but they are also packed with essential nutrients like vitamins B and D, and minerals like potassium and selenium. Additionally, garlic, known for its immune-boosting properties, adds even more health benefits to this already nutritious dish. The beauty of cooking them in the air fryer is that minimal oil is needed, which makes them a much healthier option than the deep-fried versions you might find in restaurants. Plus, with the air fryer’s ability to evaporate excess moisture, you can say goodbye to slippery, slimy mushrooms and enjoy a perfect texture every time.

PREP 5 minutes

COOK 10 minutes

SERVES 1 person

KIT you will need an air fryer.

Ingredients for air fryer portobello mushrooms

3 portobello mushrooms

Handful of parsley

2 garlic cloves, grated

1 tablespoon of olive oil

Salad leaves

Parmesan cheese, grated

Olive oil spray

Salt and pepper

Method

To start, I gave my mushrooms a generous spray with Frylight garlic oil spray. So making sure they were evenly coated to help them crisp up and absorb that lovely garlicky flavour. I then sprinkled a little salt and freshly ground black pepper over the top to season them just right. Once prepped, I placed the mushrooms cap side down in the air fryer basket, leaving the crisper tray in. Spacing them out in a single layer to ensure proper air circulation and even cooking. It’s really important not to overcrowd the drawer or stack the mushrooms – otherwise, they’ll steam instead of roast and won’t get that lovely slightly crispy finish.

For medium-sized mushrooms, I set the air fryer to 200°C and cooked them for about 6 to 7 minutes. If you’re using larger mushrooms, such as portobellos, you’ll want to extend the cook time to around 8 to 10 minutes. About halfway through cooking, I flipped the mushrooms over to make sure they cooked evenly on both sides and didn’t go soggy.

While the mushrooms were cooking, I whipped up a quick and flavourful dressing. I finely chopped a handful of fresh parsley, grated two garlic cloves, and stirred it all together with a tablespoon of good-quality olive oil. This created a vibrant, aromatic drizzle that pairs beautifully with the earthy mushrooms.

Once the mushrooms were done, I served them straight away. I plated them up with a fresh garden salad – crisp leaves, cucumber, cherry tomatoes, and a little red onion – then drizzled the garlic and parsley oil over the top. To finish, I added a sprinkle of grated Parmesan cheese for an extra touch of richness. These air-fried mushrooms made a delicious, light yet satisfying dish – perfect as a starter, side, or even a meat-free main course.

Tips for Air fryer Portobello Mushrooms

Air fryer portobello mushrooms are a quick and flavourful option for a hearty side dish, meat-free main, or burger substitute. With their meaty texture and ability to soak up flavour, they’re perfect for fast air frying. Here are some top tips to get them just right:

1. Clean with care
Instead of washing mushrooms under water, gently wipe them with a damp cloth or use a soft brush. Too much moisture can make them soggy during cooking.

2. Remove the stems
For even cooking and easier stuffing (if you’re going that route), twist and pull out the stems. You can chop and reuse them in other dishes like stir-fries or soups.

3. Marinate or season
Portobellos love bold flavours. Brush with olive oil and season well with salt, pepper, garlic powder, balsamic vinegar, or soy sauce. Let them marinate for 10–15 minutes if you have time.

4. Cook gill-side up
Always place the mushrooms gill-side up in the air fryer basket. This helps prevent the natural juices from draining out and keeps the mushrooms tender and juicy.

5. Don’t overcrowd the basket
Cook in a single layer with space between each mushroom. Overcrowding can lead to uneven cooking and steaming instead of crisping.

6. Air fry at the right temp
Cook at 180°C (356°F) for 8–10 minutes. Check halfway and adjust the time depending on thickness. They should be tender but not mushy.

7. Add toppings carefully
If adding cheese, breadcrumbs, or herbs, sprinkle them on halfway through cooking to avoid burning.

8. Serve creatively
Stuff them with quinoa, lentils, or goat’s cheese for a main dish, or serve in a burger bun with your favourite sauce.

These versatile mushrooms are a delicious, fuss-free way to enjoy rich, umami-packed flavour with minimal effort.