Air-Fried Sausage and Spinach Stuffed Portobello Mushrooms with Italian Seasoning

Air-Fried Sausage and Spinach Stuffed Portobello Mushrooms with Italian Seasoning

Air fryer portobellos turn tender and juicy, filled with savory sausage, wilted spinach, and melted cheese.

Total 35 min Makes 4 servings Calories 410/serving

Dietary

Keto, Wheat free, Nut free

Allergens

Dairy, Red meat

Meaty portobello caps are loaded with crumbled Italian sausage, wilted spinach, garlic, and a blend of cheeses, then air-fried until the filling is golden and the mushrooms release their juices. The air fryer concentrates flavor quickly without heating up the whole kitchen, making this a practical weeknight dinner or low-carb appetizer. Italian seasoning and a touch of Parmesan give the filling a savory, herby backbone.

Ingredients

  • 4 large portobello mushroom caps, stems and gills removed
  • 2 tablespoons olive oil, divided
  • 12 ounces Italian sausage, casings removed
  • 3 cloves garlic, minced
  • 3 cups fresh spinach, chopped
  • 1/2 cup ricotta cheese
  • 1/2 cup shredded mozzarella cheese, divided
  • 1/4 cup grated Parmesan cheese, divided
  • 1 1/2 teaspoons Italian seasoning
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped, for garnish

Method

  1. Brush both sides of the portobello caps with 1 tablespoon olive oil and season lightly with salt and pepper. Set aside.

  2. Heat the remaining 1 tablespoon olive oil in a 9-inch skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, 6 to 8 minutes.

  3. Add the garlic to the skillet and cook until fragrant, about 30 seconds.

  4. Add the spinach to the skillet and cook, stirring, until wilted, about 2 minutes. Remove from heat and let cool slightly.

  5. Stir the ricotta, half the mozzarella, half the Parmesan, Italian seasoning, red pepper flakes, salt, and black pepper into the sausage mixture until well combined.

  6. Divide the filling evenly among the mushroom caps, mounding it slightly in the center. Top with the remaining mozzarella and Parmesan.

  7. Place the stuffed mushrooms in the air fryer basket in a single layer, working in batches if needed, and air fry at 375°F until the mushrooms are tender and the cheese is golden, 10 to 12 minutes.

  8. Carefully remove the mushrooms from the air fryer and let rest 2 to 3 minutes before serving. Garnish with chopped parsley.

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    Air-Fried Sausage and Spinach Stuffed Portobello Mushrooms with Italian Seasoning

    Meaty portobello caps are loaded with crumbled Italian sausage, wilted spinach, garlic, and a blend of cheeses, then air-fried until the filling is golden and the mushrooms release their juices. The air fryer concentrates flavor quickly without heating up the whole kitchen, making this a practical weeknight dinner or low-carb appetizer. Italian seasoning and a touch of Parmesan give the filling a savory, herby backbone.

    35 min 4 servings 410 cal

    Ingredients

    • 4 large portobello mushroom caps, stems and gills removed
    • 2 tablespoons olive oil, divided
    • 12 ounces Italian sausage, casings removed
    • 3 cloves garlic, minced
    • 3 cups fresh spinach, chopped
    • 1/2 cup ricotta cheese
    • 1/2 cup shredded mozzarella cheese, divided
    • 1/4 cup grated Parmesan cheese, divided
    • 1 1/2 teaspoons Italian seasoning
    • 1/4 teaspoon red pepper flakes
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 2 tablespoons fresh parsley, chopped, for garnish

    Method

    1. 1

      Brush both sides of the portobello caps with 1 tablespoon olive oil and season lightly with salt and pepper. Set aside.

    2. 2

      Heat the remaining 1 tablespoon olive oil in a 9-inch skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, 6 to 8 minutes.

    3. 3

      Add the garlic to the skillet and cook until fragrant, about 30 seconds.

    4. 4

      Add the spinach to the skillet and cook, stirring, until wilted, about 2 minutes. Remove from heat and let cool slightly.

    5. 5

      Stir the ricotta, half the mozzarella, half the Parmesan, Italian seasoning, red pepper flakes, salt, and black pepper into the sausage mixture until well combined.

    6. 6

      Divide the filling evenly among the mushroom caps, mounding it slightly in the center. Top with the remaining mozzarella and Parmesan.

    7. 7

      Place the stuffed mushrooms in the air fryer basket in a single layer, working in batches if needed, and air fry at 375°F until the mushrooms are tender and the cheese is golden, 10 to 12 minutes.

    8. 8

      Carefully remove the mushrooms from the air fryer and let rest 2 to 3 minutes before serving. Garnish with chopped parsley.