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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.