Pepper Stuffed Portobello Bake Recipe

Mozzarella and Pepper Stuffed Portobello Bake


  • 4 (2 oz. or 56 g) portobello mushrooms

  • salt and pepper, to taste

  • 1/2 medium (55 g) onion, chopped

  • 2 (3 g) cloves garlic, minced

  • 1/2 medium (60 g) red bell pepper, chopped

  • 1/2 cup (60 g) shredded mozzarella

  • 1 tablespoon (15 ml) olive oil

  • cooking oil spray
  • Servings: 4 People
  • Category: Vegetable
  • Rating:
  • Nutrition Facts

  • Energy:194 calories
  • Fat:10.3 g
  • Carbohydrates:16.9 g
  • Protein:11.2 g
  • Sodium:549 mg


  • 1. Cut the stems and gills from the mushrooms. Reserve the stems for later use.
  • 2. Place mushrooms in a baking pan cap-side down. Make sure that the baking pan can fit in your Air Fryer basket.
  • 3. Set your Air Fryer to 400 F (200 C) and the time to 10 minutes. Cook mushrooms until the water leaks out.
  • 4. Remove from the basket and pat-dry using paper towel; set aside.
  • 5. In a non-stick skillet or pan, heat the oil over medium flame. Add the chopped onion and minced garlic; stir-fry for a few minutes or until the onions become translucent.
  • 6. Add the bell pepper and cook, stirring for a couple more minutes. Season to taste with salt and pepper.
  • 7. Divide the vegetables among the 4 mushroom caps.
  • 8. Top each with shredded mozzarella.
  • 9. Place the mushrooms again in the baking dish. Air Fry for 10-12 minutes at 400 F. Transfer to individual plates.
  • 10. Serve right away and enjoy!

© 2019 All Rights Reserved. General disclaimer: All third party images, trademarks, and copyrights on this website are intended for comparative advertising, criticism or review of different air fryer models to provide consumers with comprehensive details about the products.

Download App
Google Play Apple Store