I’m fairly new (and late) to the Air Fryer thing but let me tell you it’s a total game changer! Like many I’ve spoken with I thought it was mostly just for things that actually got fried and I’m not really big into that. But, recently our microwave broke and needed a part. Apparently I use my microwave a lot because we couldn’t deal. We always wanted an air fryer so we figured it was the perfect time to jump on the bandwagon.
I’ve talked a lot on here about how much I love the Skinnytaste Cookbooks and when they recently came out with a book just for air frying, I’m not going to lie it made me want one that much more. The thing I love the most about the combination of this book and fryer? It’s FAST!
Here is my new favorite recipe from The Skinnytaste Air Fryer Cookbook:
Tomato, Spinach, and Feta Stuffed Portobellos
(I cut the recipe in half since I wasn’t making four so this serves two.)
What you need:
2 large Portobello caps (deep and not broken)
Olive oil spray
1 medium tomato
1/2 cup chopped spinach
1/4 cup feta cheese
1 large garlic clove, minced
1/8 cup fresh basil
1 Tbsp panko breadcrumbs
1/2 Tbsp fresh oregano
1/2 Tbsp parm cheese
What to do:
Scrape out the mushrooms and spray both sides with olive oil and add a pinch of salt. Then, combine tomatoes, spinach, feta, garlic, basil, panko, oregano, parm, salt/pepper and fill each mushroom.
Preheat your fryer to 370 degrees. Then, simply place your stuffed portobellos in that bad boy for 10-12 minutes. That’s it. This recipe is so easy I made two different lunches other than this one at the same time.
No air fryer? No problem. Just do this in the oven on 350 degrees for about 15 minutes or so.