Crispy Air Fryer Portobello Boats with Creamy Barley, Golden Provolone and Semi-Dried Tomato

Instructions

1. 1

   1. Preheat the air fryer to 375 °F / 190 °C for 3 minutes.

2. 2

   2. Brush the portobello mushrooms on both sides with 1 tablespoon olive oil, then season with 1/4 teaspoon salt and a pinch of black pepper.

3. 3

   3. Place the portobellos in the basket, cavity side up, and air fry for 5 minutes at 375 °F / 190 °C. Remove them and carefully pour off any liquid collected inside.

4. 4

   4. Meanwhile, in a bowl combine the cooked pearled barley, spinach, semi-dried tomatoes, shallot, garlic, heavy cream, Dijon mustard, fresh thyme, lemon zest, 60 g shredded provolone, 10 g Parmesan, 1 tablespoon of the remaining olive oil, the remaining salt, and the rest of the black pepper.

5. 5

   5. Fill each portobello with the barley mixture, pressing lightly so the filling stays in place.

6. 6

   6. In a small bowl, mix the panko breadcrumbs with the remaining 60 g provolone, the remaining 10 g Parmesan, and the remaining 1/2 tablespoon olive oil.

7. 7

   7. Sprinkle the panko-cheese topping evenly over the filled portobellos.

8. 8

   8. Air fry again at 375 °F / 190 °C for 10 to 13 minutes, until the cheese is golden, the topping is crisp, and the mushrooms are tender.

9. 9

   9. Let rest for 2 minutes before serving so the filling can settle.

10. 10

    10. Serve hot for the contrast of crisp topping and creamy center.