Mozzarella and Pepper Stuffed Portobello Bake
Ingredients
- 4 (2 oz. or 56 g) portobello mushrooms
- salt and pepper, to taste
- 1/2 medium (55 g) onion, chopped
- 2 (3 g) cloves garlic, minced
- 1/2 medium (60 g) red bell pepper, chopped
- 1/2 cup (60 g) shredded mozzarella
- 1 tablespoon (15 ml) olive oil
- cooking oil spray
-
Nutrition Facts
- Energy:194 calories
- Fat:10.3 g
- Carbohydrates:16.9 g
- Protein:11.2 g
- Sodium:549 mg
Method
- 1. Cut the stems and gills from the mushrooms. Reserve the stems for later use.
- 2. Place mushrooms in a baking pan cap-side down. Make sure that the baking pan can fit in your Air Fryer basket.
- 3. Set your Air Fryer to 400 F (200 C) and the time to 10 minutes. Cook mushrooms until the water leaks out.
- 4. Remove from the basket and pat-dry using paper towel; set aside.
- 5. In a non-stick skillet or pan, heat the oil over medium flame. Add the chopped onion and minced garlic; stir-fry for a few minutes or until the onions become translucent.
- 6. Add the bell pepper and cook, stirring for a couple more minutes. Season to taste with salt and pepper.
- 7. Divide the vegetables among the 4 mushroom caps.
- 8. Top each with shredded mozzarella.
- 9. Place the mushrooms again in the baking dish. Air Fry for 10-12 minutes at 400 F. Transfer to individual plates.
- 10. Serve right away and enjoy!
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