Air Fryer Portobello Mushrooms
Air fryer portobello mushrooms are so easy to make, packed with flavor and have a juicy, meaty texture. The perfect side dish or meatless meal you can use these portobello mushrooms cooked in the air fryer in so many ways. These mushrooms are tender in the center and the edges get slightly crispy.
Why you will love this recipe
- Easy to make – making portobello mushrooms in the air fryer is so simple. Combine the sauce ingredients, brush it onto the mushrooms and bake them in the air fryer – so easy!
- Ready in 10 minutes – this simple side dish is great for meals anytime of the day. It cooks up so quickly and is perfect for those busy weeknight meals or even for a quick and easy breakfast!
- Simple ingredients – you likely have all the ingredients you need on hand or can find them easily at your local grocery store! This recipe is also vegan, gluten free, dairy free, paleo, low carb and Whole30 friendly.
- Versatile – use these air fryer portobello mushrooms as a burger, as a side dish or as a meatless meal. They are great as a replacement for burgers or can add a meaty texture to any meal. Serve them whole or cut them into strips to add flavor to any meal.
Ingredients
- Coconut aminos – coconut aminos are the gluten free and soy free alternative to soy sauce. They have a deep rich flavor that enhances the meaty taste of the mushrooms when used in this dish. You can also use gluten free tamari or soy sauce.
- Balsamic vinegar – balsamic vinegar and mushrooms belong together. The balsamic vinegar is slightly sweet and has a deep, rich flavor that enhances this entire dish. If you haven’t tried balsamic vinegar and mushrooms together in the past, you are going to fall in love with this combination.
- Spices: Salt, garlic powder, dried thyme – these simple spices help to take the mushrooms to the next level when cooked in the air fryer. Salt enhances the flavor, garlic powder gives the dish umami and just enough garlic flavor for taste and thyme and mushrooms are a match made in culinary heaven. You can also use fresh thyme for garnish if you have that on hand.
- Portobello mushrooms – portobello mushrooms are much larger than traditional mushrooms, making them a great meatless replacement for things like burgers. They are so easy to find (almost every grocery store has them in stock) and are so easy to cook with.
How to make air fryer portobello mushrooms
Make the sauce: Start by combining the coconut aminos, balsamic vinegar and spices in a small bowl.
Prepare the mushrooms: Clean the mushrooms using a damp paper towel or clean tea towel. Be sure to wipe away any dirt you see. The stem is often woody when cooked, so I remove that. I also like to remove the gills from the underside of the mushroom with a spoon (this is an optional step based on personal preference).
Add mushrooms to the air fryer: Next place the mushrooms top side down (so the gills are facing up) into the air fryer basket. Brush the mushrooms (using a silicone brush) with the sauce, coating them well with the sauce. If you don’t have a brush, you can spoon it on.
Cook the portobello mushrooms in the air fryer: Close the air fryer and turn it to 390F for 10 minutes. After 5 minutes, pause the air fryer and flip the mushrooms. Coat the other side with the sauce and cook for the remaining 5 minutes.
Serve: Serve the mushrooms with the leftover sauce poured over top for even more flavor.
Top tips
- If you notice that there is dirt on the mushrooms, wipe it away with a damp paper towel or clean tea towel. Mushrooms are grown in a sterile environment, so they aren’t dirty, they just need the dirt wiped off.
- I tested this recipe by marinading the mushrooms vs. just brushing the sauce on. I didn’t notice a difference so to save time, there is no need to marinade the mushrooms in advance.
- Use a silicone brush to brush the sauce on top. If you don’t have a brush, spoon it on with a teaspoon and try your best to coat the entire mushroom.
- If you are cooking a second batch, you won’t have to cook the next batch as long because the air fryer will be preheated. Reduce the cooking time by 1 minute.
- To serve the air fryer portobello mushrooms sliced in strips, let them rest for 2-3 minutes first so that the juices don’t all release at once.
- Each air fryer is different. They all have different wattage and are a different sizes, which can impact how quickly they heat up and how the air circulates. Because of this, many air fryers can have different cooking times. Note: I use a Ninja air fryer to text these recipes.
What to serve with portobello mushrooms in air fryer
- Sliced in salads
- As the main dish with a side of yellow rice, broccoli and sliced avocado for a simple vegan meal
- Sliced in pasta or on pizza
- On a sandwich, panini or as a burger.
- As the base for eggs with pesto on top for breakfast (or breakfast for dinner)
- Topped with chopped tomatoes, red onion and basil for a super flavorful side dish or appetizer
Common questions
Is it ok to eat the gills of a portobello mushrooms
The gills are edible but I prefer to scrape them out with a spoon (personal preference). It’s important to note that there can be some dirt in the gills, so if you are going to leave them intact, be sure to clean them (run a damp paper towel or clean tea towel over them).
Why do you clean the gills from the portobello mushrooms
The gills are often removed by choice because they have a slightly different texture than the mushrooms and can turn the dish murky brown when cooked (this is especially true in dishes where the mushrooms are tossed in a sauce). Also the gills can sometimes have dirt that is hard to see (but you can quickly rinse them under water (do not soak in water) to get any of the dirt out.
How to remove the gills on a portobello mushrooms
If you choose to remove the gills from the portobello before cooking them, I recommend that you use a teaspoon to scrape them out while holding the mushroom in your hand.
How do you know when a mushroom is cooked?
Mushrooms can be enjoyed raw, so you can cook them to your desired preference of “done”. The longer the mushrooms cook, the more liquid evaporates out of them, making them a little tougher if they are overdone. But you really cannot overcook mushrooms like you can meat.
Can you freeze cooked mushrooms?
Mushrooms can be frozen after cooking them, however the texture will change when defrosting (since they are very watery). When defrosted, the mushrooms may seem a bit soggy, which is why they should be used in soups, stews or in dishes like frittatas. You could also blend them into marinara to add a deep, rich flavor.
Storing leftovers
- Fridge: Store leftover air fryer portobellos mushrooms in the fridge in an airtight container for up to 3 days. Note that the mushrooms will lose their crispy edges when stored in the fridge but will still taste great.
- Reheat in the air fryer at 375F for 3-4 minutes or in the microwave for 1-2 minutes on high.
- Freezer: You can freeze leftover cooked mushrooms for up to 3 months in a freezer safe container. Be sure to allow to defrost before using in soups, stews or frittatas.
Substitutions
- Coconut aminos – you can use gluten free tamari or soy sauce in place of the coconut aminos.
- Balsamic vinegar – balsamic vinegar really pairs so well with the mushrooms. If you don’t have it, add an extra tablespoon of coconut aminos.
- Spices – you can skip everything but the salt if needed. The mushrooms really need salt to taste their best. You could also replace the dried thyme with italian seasoning if needed.
If you love this recipe, you should try
Spinach Artichoke Stuffed Mushrooms
Sundried Tomato Mushroom Pasta
Mushroom Walnut Stuffed Zucchini
Air Fryer Portobello Mushrooms
Ingredients
- 3 tbsp coconut aminos
- 1 tbsp balsamic vinegar
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 2-3 portobello mushrooms
Instructions
- Combine the coconut aminos, balsamic vinegar, salt, garlic powder and dried thyme.
- Clean the mushrooms – wipe them off with a damp paper towel or clean tea towel. Optional: use a spoon to remove the gills from the mushrooms.
- Add the portobello mushrooms to the air fryer basket top side down (gills side up). Use a silicone brush to coat the mushrooms with the balsamic sauce.
- Cook the mushrooms at 390F for 10 minutes. After 5 minutes, pause the air fryer and flip the mushrooms. Coat the other side of the mushrooms with the balsamic sauce and continue to cook for 5 minutes.
- Serve the mushrooms and pour the rest of the balsamic sauce over the top of the mushrooms.
Equipment
Notes
- If you notice that there is dirt on the mushrooms, wipe it away with a damp paper towel or clean tea towel. Mushrooms are grown in a sterile environment, so they aren’t dirty, they just need the dirt wiped off.
- I tested this recipe by marinading the mushrooms vs. just brushing the sauce on. I didn’t notice a difference so to save time, there is no need to marinade the mushrooms in advance.
- Use a silicone brush to brush the sauce on top. If you don’t have a brush, spoon it on with a teaspoon and try your best to coat the entire mushroom.
- If you are cooking a second batch, you won’t have to cook the next batch as long because the air fryer will be preheated. Reduce the cooking time by 1 minute.
- To serve the air fryer portobello mushrooms sliced in strips, let them rest for 2-3 minutes first so that the juices don’t all release at once.
- Each air fryer is different. They all have different wattage and are a different sizes, which can impact how quickly they heat up and how the air circulates. Because of this, many air fryers can have different cooking times. Note: I use a Ninja air fryer to text these recipes.
- Fridge: Store leftover air fryer portobellos mushrooms in the fridge in an airtight container for up to 3 days. Note that the mushrooms will lose their crispy edges when stored in the fridge but will still taste great.
- Reheat in the air fryer at 375F for 3-4 minutes or in the microwave for 1-2 minutes on high.
- Freezer: You can freeze leftover cooked mushrooms for up to 3 months in a freezer safe container. Be sure to allow to defrost before using in soups, stews or frittatas.
