Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to prepare a special dish, air fryer sausage stuffed portobello mushrooms with provolone. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
These Air Fryer Stuffed Mushrooms have become a crowd favorite around here. Honestly, they are just easier to make in the air fryer without having to turn on my oven. If you prefer them made in the oven though, you can view this recipe.
Air Fryer Sausage Stuffed Portobello Mushrooms with Provolone is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Air Fryer Sausage Stuffed Portobello Mushrooms with Provolone is something which I’ve loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can have air fryer sausage stuffed portobello mushrooms with provolone using 5 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Air Fryer Sausage Stuffed Portobello Mushrooms with Provolone:
- Prepare 4 Giant Portobello mushrooms
- Get 3-4 fresh andouille sausage links, hot sausage, brats, etc
- Prepare 8 slices regular or smoked provolone
- Make ready Seasoning salt or seasoning of choice
- Take Olive Oil
Stuffed Portobello Mushrooms topped with marinara, sautéed spinach, and crispy panko goat cheese medallions. A delicious and easy vegetarian stuffed It has been nearly four years since I shared these amazing stuffed portobello mushrooms with you. Crumbled Italian sausage, sun-dried tomatoes, fresh basil and melted provolone cheese combine to a make a delicious "stuffing" for balsamic-roasted portobello mushrooms. Add some garlic bread and a tossed salad and you have a complete, easy meal.
Steps to make Air Fryer Sausage Stuffed Portobello Mushrooms with Provolone:
- Wash mushrooms and let drain on paper towel 5-10 mins stem side down.
- Remove sausage from casings and cook in a medium heat skillet, breaking sausage up as it cooks and is cooked thru. Drain any fat.
- Lightly spray top and bottom of mushrooms with Olive Oil. I brushed some of the sausage fat as I used Bastille sausage which is spicy.
- Season mushrooms with choice of seasoning. I used Lawry 's seasoning salt.
- Lightly spray air fryer rack with Olive or Sausage fat. Insert rack in fryer.
- Place mushrooms', stem side up, on top of rack Spoon sausage onto mushroom cap. Top with one slice of cheese each. May have to do some adjusting to avoid flying cheese in the fryer.
- Cook 8 minutes. Add 2nd piece of cheese and cook another 2-3 minutes or to your desired doneness. Serve and enjoy!
They make the perfect game-day snack, but also impress as a first course when having friends over for an elegant dinner. Stuffed Portobello mushrooms make a filling appetizer, unique side dish or light lunch. Turkey sausage complements the meaty, rich flavor of Portobello mushrooms and is leaner than traditional pork sausage. Stuffing Portobello mushrooms with raw sausage and baking them allows the meat. Paleo, low carb, gluten free, grain free, dairy free, sugar free, clean eating, real food.
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