Mushroom lovers rejoice! These air fryer portobello mushrooms are tender and succulent, coated liberally in garlic butter. It makes for a delightful and effortless side dish or snack, or use them in veggie burgers.
The portobello mushrooms
Portobello mushrooms are large, meaty mushrooms with a rich and earthy flavor and are the star ingredient in this recipe.
Their thick and sturdy caps are ideal for cooking in an air fryer as they hold up well and cook evenly. They come in various sizes - some big and some smaller. You can use any size for this recipe, though the cooking time will change depending on their size. The large portobello mushrooms make delicious meat replacers in a portobello burger, while the smaller ones are a great side dish.
The mushrooms are tossed in simple seasoning before being cooked. After cooking, they are slathered in delicious garlic butter.
Check out this Air Fryer Asparagus With Parmesan Herb Crumb for another delicious side dish.
You need simple ingredients for these delicious portobello mushrooms. Find the ingredient amounts listed in the printable recipe card at the bottom of this post. Here is a rundown of what you will need.
- Fresh portobello mushrooms - These juicy mushrooms cook well and retain their shape. You can also use a different type of mushroom, such as white button mushrooms or cremini mushrooms, though they will need less cooking time than large mushrooms.
- Olive oil
- Black pepper
- Butter - Salted or unsalted butter.
- Garlic clove
- Fresh parsley or other fresh herbs (thyme also works well!)
To make these air fryer portobello mushrooms, first cut off their stalks.
Brush the mushrooms with olive oil and season with salt and pepper.
Place mushrooms in the air-fryer basket in a single layer, mushroom cap side down, gill side up.
Air Fry at 400°F/200°C for 5-8 minutes until slightly caramelized and softened.
The cook time will depend on their size. Small mushrooms will only need 4-5 minutes.
While they are cooking, melt the butter and the garlic in a small saucepan over low-medium heat.
Cook the garlic in the butter for around 2-3 minutes until fragrant.
Remove it from the heat and stir through the parsley.
Once the mushrooms have cooked, remove them from the air fryer and use a basting brush to brush garlic butter on all sides of the cooked mushrooms.
Leftover air fryer mushrooms can be stored in an airtight container in the fridge for up to 2 days. They can be reheated in the air fryer.
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- 4 large or 6 small portobello mushrooms
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 tablespoons butter
- 1 large garlic clove, minced
- ½ tablespoon fresh parsley, chopped
- Brush the mushrooms with olive oil and season with salt and pepper.
- Place them in the air fryer with their gills facing up.
- Air Fry at 400°F/200°C for 5-8 minutes until slightly caramelized and softened. How long this takes will depend on their size.
- Melt the butter and the garlic in a small saucepan over low-medium heat. Cook the garlic in the butter for 2-3 minutes until fragrant. Remove it from the heat and stir through the parsley.
- Once the mushrooms have cooked, remove them from the air fryer and brush them liberally with garlic butter.
Amount Per Serving Calories 104Total Fat 10gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 5gCholesterol 15mgSodium 128mgCarbohydrates 4gFiber 2gSugar 2gProtein 3g