Air Fryer Portobello Mushrooms Stuffed with Creamy Farro, Goat Cheese, and Sun-Dried Tomato

Instructions

1. 1

   Preheat the air fryer to 360°F / 180°C for 3 minutes.

2. 2

   Remove the stems from the portobello mushrooms and, if desired, lightly scrape out the gills to make more room. Brush the portobellos on both sides with 1 tablespoon olive oil, then season with 1/4 teaspoon salt and a pinch of black pepper.

3. 3

   Place the portobellos in the basket cavity-side up and cook for 5 minutes at 360°F / 180°C. Remove them and set aside on a plate so they can release some moisture.

4. 4

   Meanwhile, in a bowl, combine the cooked farro, chopped onion, garlic, spinach, sun-dried tomatoes, goat cheese, lemon juice, lemon zest, dried thyme, 1 tablespoon olive oil, the remaining salt, and the remaining black pepper.

5. 5

   Fill the pre-cooked portobellos with the farro mixture, pressing gently so the filling stays compact.

6. 6

   In a small bowl, combine the chopped walnuts with the panko and the remaining tablespoon of olive oil. Sprinkle this topping over each stuffed portobello.

7. 7

   Return the stuffed mushrooms to the air fryer and cook for 12 to 15 minutes at 370°F / 188°C, until the filling is hot, the spinach has wilted, and the top is golden and crisp.

8. 8

   Let rest for 2 minutes before serving so the goat cheese can settle slightly and the filling holds its shape.