air fryer portobello parmesan
Air Fryer
Air Fryer Portobello Parmesan
Coated in crispy, cheesy breadcrumbs, these air-fried mushrooms are the perfect vessel for marinara and mozzarella. Serve alongside a side salad or with pasta.
Ingredients:
- 2 large eggs
- 1 cup panko breadcrumbs
- ¼ cup grated parmesan cheese
- 2 teaspoons garlic powder
- ¼ teaspoon salt
- 8 portobello mushroom caps (4-inch), gills removed
- 1 cup marinara sauce
- ¾ cup shredded mozzarella cheese
- crushed red pepper & fresh basil leaves for garnish (optional)
Directions:
- Preheat air fryer to 375°F.
- Whisk eggs in a small bowl. Combine breadcrumbs, Parmesan, garlic powder and salt in a large bowl.
- Dip tops of portobellos in the egg mixture, then in the panko mixture and press to adhere.
- Coat the air-fryer basket with cooking spray. Working in batches as necessary, arrange the portobellos, panko-sides up, in a single layer in the basket. Cook until the panko is browned, 4 to 5 minutes.
- Remove the portobellos from the air fryer and flip gill-sides up. Spoon on marinara and top with mozzarella. Return to the basket and cook until the cheese is melted, 4 to 5 minutes. Sprinkle with crushed red pepper and basil, if desired.
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