Quick Stuffed Portobello Mushrooms
These vegetarian stuffed portobello mushrooms are loaded with spinach, zucchini, tomatoes, and creamy goat cheese, air-fried in 20 minutes for a hearty, healthy dinner.
Ingredients
- 4 large portobello mushrooms stems removed
- 1 cup fresh spinach chopped
- ½ cup cherry tomatoes diced
- 4 oz goat cheese crumbled
- ¼ cup grated Parmesan cheese
- 1 small zucchini finely diced
- 2 cloves garlic minced
- 2 tbsp extra-virgin olive oil
- 1 tsp organic Italian seasoning
- ¼ tsp sea salt
- ¼ tsp black pepper
- Optional: Fresh organic parsley for garnish
Instructions
- Wipe mushrooms clean; scoop out gills. Brush with 1 tbsp. olive oil.
- Sauté spinach, zucchini, tomatoes, garlic, seasoning, salt, pepper in KitchenAid Skillet for 3 min.
- Spoon filling into mushrooms; top with goat cheese and Parmesan.
- Place on a baking sheet; air fry or bake at 375°F for 10 min.
- Garnish with parsley, if desired, and serve hot.
