Air Fryer Portobello Mushrooms
Flavorsome and juicy, these air fryer portobello mushrooms makes a great easy main or side dish! This recipe is naturally vegan and gluten-free, easy to make and ready in 15 minutes.
Servings 4 servings
- 4 medium portobello mushrooms (about 0.5lb/250g)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- pinch of black pepper
Combine all ingredients for marinade in a bowl. Mix well.
½ teaspoon salt, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, pinch of black pepper
Using a pastry brush, brush on the marinade on both sides of the mushrooms.
4 medium portobello mushrooms
Air fry them at 200C/400F for 4-5 minutes, cap side up. Then, gently flip it over using tongs and cook for an additional 3-4 minutes on the other side.
Let it rest for a few minutes, before slicing and serving them.
Oil-free - Omit olive oil. Combine the rest of the seasonings and rub it on mushrooms.
Storing - Leftover air fryer portobello mushrooms can be refrigerated in a sealed container for 2-3 days. You can eat them cold, or heat them up in the pan or air fryer for a minute or so on each side. You can also heat them in the microwave for 15-30 seconds.
- No matter how you choose to clean your mushrooms, please DO NOT soak them in water! Mushrooms will readily soak up water, and they will turn out soggy with their flavors diluted.
- Depending on the type or size of your air fryer, cooking times might vary slightly. I recommend checking on them on the 4 minute mark.
- To bake your mushrooms - Preheat oven to 180C/350F. Bake for 15 minutes cap side up, them flip and bake for another 5 minutes.
- Let your air fryer mushrooms cool down slightly before slicing to retain they juices and flavor better.
Calories: 50kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 299mg | Potassium: 309mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg