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Air Fryer Portobello

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Modified: · Published: by Sophie Viau· This post may contain affiliate links · Leave a Comment

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Okay, if you've never tossed a portobello mushroom in the air fryer… let me just say, you're missing out on something magical. These air fryer portobello mushrooms come out tender, juicy, and totally packed with flavor, no fuss, no flipping through five pans. Just you, your air fryer, and six ingredients. And if you're already obsessed with mushroom anything like I am (especially recipes that come together fast), you're going to love this one.

Sliced, cooked portobello mushrooms garnished with chopped parsley on a white oval plate.

I love pairing these mushrooms with a big side salad, a scoop of quinoa, or even slicing them into sandwiches for a hearty vegetarian option. You could even pile them into a wrap with hummus.

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The ingredients

Two large portobello mushrooms, a wooden bowl of salt, a white spoon with garlic powder, a small dish of soy sauce, and a glass jar of olive oil on a light surface.

Here's what you'll need, no fancy stuff, just pantry basics and fresh mushrooms.

  • Portobello mushroom caps: grab ones that are firm and not too dry
  • Worcestershire sauce: for that deep, savory punch
  • Olive oil: helps everything crisp and brown just right
  • Garlic powder: because garlic makes everything better
  • Salt: just a little to bring out those earthy flavors
  • Fresh parsley: optional, but it looks pretty and adds a bright touch

For quantities see recipe card below

Step-by-Step Instructions for the Portobello Musrhoons

1. Clean the mushrooms.
Gently rinse your portobello caps and pat them dry with a paper towel. If the stems are super chunky or a little rough, go ahead and trim them down.

2. Make your marinade.
In a small bowl, whisk together the Worcestershire sauce, olive oil, garlic powder, and salt. It'll smell amazing already.

3. Prep your air fryer basket.
Give it a quick spray with olive oil or non-stick spray to keep the mushrooms from sticking.

4. Brush it on.
Use a basting brush (or a spoon if you're like me and can't find your brush!) to coat the tops of the mushrooms. Place them gill-side up in the basket and pour or brush the rest of that marinade into the gill side.

5. Time to air fry.
Set your air fryer to 400°F and cook for 3 minutes. Flip carefully, they'll be juicy, then air fry for another 3 minutes. Thicker mushrooms may need a minute more. You're looking for browned, tender, juicy perfection.

6. Garnish and serve.
Let them sit for a minute so you don't burn your mouth (ask me how I know), then sprinkle on that fresh parsley and dig in.

Three images: a whisk in a bowl of glaze, a brush applying glaze to buns, and a glazed bun in an air fryer basket.

Tips for Success

  • Don't soak the mushrooms in water, they'll get soggy. Just rinse quickly and dry well.
  • If your portobellos are super thick, add 1-2 extra minutes to the air fry time.
  • Want to save cleanup? Line the basket with a parchment liner with holes.

Variations

  • Balsamic twist: Swap the Worcestershire for balsamic vinegar and add a pinch of Italian seasoning.
  • Cheesy version: Sprinkle shredded mozzarella or Parmesan on the mushrooms for the last minute of air frying.
  • Spicy kick: Add a dash of cayenne or smoked paprika to the marinade.

Serving Ideas

  • Slice and serve over creamy mashed potatoes or cauliflower mash
  • Add to a grain bowl with quinoa, roasted veggies, and a drizzle of tahini sauce
  • Use as a vegetarian "steak" in a sandwich or burger bun with pesto or aioli
  • Chop and toss into pasta or risotto for an easy mushroom boost

Storage Tips

  • Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in the air fryer for 2-3 minutes at 375°F to crisp them up again.
  • Freezing? Not ideal, portobellos get watery. I'd skip it.

FAQs

Can I prep these ahead of time?

Yes! You can mix the marinade and clean the mushrooms ahead. Just don't brush them until you're ready to cook.

Can I double the recipe?

Totally, just make sure the mushrooms aren't overcrowded in the air fryer. Cook in batches if needed.

Sliced, cooked portobello mushrooms garnished with chopped fresh herbs on a white plate.
Sliced cooked portobello mushrooms garnished with chopped parsley on a white plate.
Sophie

Air Fryer Portobello Mushrooms

Juicy, savory, and ready in minutes, these air fryer portobello mushrooms are the perfect veggie-forward side or plant-based main. With just a few pantry staples and a quick air fry, dinner is served.
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Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Servings: 2
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Equipment

  • Air fryer
  • Small bowl
  • Basting brush or spoon
  • Tongs
  • Paper towels

Ingredients
  

  • 2 medium whole portobello mushroom caps
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • Fresh parsley for garnish (optional)

Method
 

  1. Rinse the mushrooms briefly and pat dry. Trim stems if necessary.
  2. In a small bowl, combine Worcestershire sauce, olive oil, garlic powder, and salt.
  3. Spray air fryer basket lightly with oil.
  4. Brush the tops of each mushroom with marinade. Place gill-side up and brush the inside with remaining marinade.
  5. Air fry at 400°F for 3 minutes. Flip and cook for 3 more minutes, or until tender.
  6. Let rest 1 minute, garnish with parsley, and serve warm.

Notes

  • Don't skip drying the mushrooms, moisture = mushy texture.
  • Adjust cook time by 1-2 minutes if mushrooms are extra large.
  • Want more umami? Add a few drops of soy sauce to the marinade.
  • Use any herb you like instead of parsley, chives or basil are great too.

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