Air Fryer Stuffed Portobello Mushrooms with Creamy Farro, Goat Cheese and Spiced Walnuts

Name: Air Fryer Stuffed Portobello Mushrooms with Creamy Farro, Goat Cheese and Spiced Walnuts
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 4 pieces large portobello mushrooms; 1 1/2 cups cooked farro; 1/2 cup yellow onion, finely diced; 2 cloves garlic, minced; 2 cups chopped spinach; 3 oz soft goat cheese; 1/3 cup chopped walnuts; 1/4 cup breadcrumbs; 2 tbsp olive oil; 1 tbsp lemon juice; 1 tsp lemon zest; 1/2 tsp dried thyme; 1/2 tsp smoked paprika; 1/4 tsp red pepper flakes; 3/4 tsp salt; 1/4 tsp black pepper

Large portobello mushrooms stuffed with a savory mixture of tender farro, sautéed onion, garlic, spinach, and goat cheese, then finished in the air fryer until juicy inside and golden on top. They are topped with spiced walnuts and lemon zest for a crunchy, aromatic contrast.

20 minPrep

18 minCook

38 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

4 units large portobello mushrooms (without stalk, limpios)
240 g cooked farro (templado)
80 g yellow onion, finely diced
8 g garlic, minced
60 g chopped spinach (fresh)
90 g soft goat cheese (desmenuzado)
35 g chopped walnuts
30 g breadcrumbs
30 ml olive oil (divided)
15 ml lemon juice
2 g lemon zest
1 g dried thyme
1 g smoked paprika
0.5 g red pepper flakes (optional)
4 g salt (or to taste)
1 g black pepper (freshly ground)

Nutrition facts

per serving

255 kcal

Calories

9 g

Protein

21 g

Carbs

16 g

Fat

4 g

Fiber

17 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyTree Nuts

Instructions

1
Preheat the air fryer to 360°F (182°C) for 3 minutes.
2
Remove the stems from the portobello mushrooms and clean the caps with a paper towel. Brush both sides with 1 tablespoon (15 ml) olive oil and season with 1/4 teaspoon salt and a pinch of black pepper.
3
In a skillet, heat the remaining tablespoon of olive oil over medium heat. Add the onion and cook for 3 to 4 minutes until softened. Stir in the garlic and cook for 30 seconds more.
4
Add the spinach to the skillet and cook for 1 to 2 minutes until wilted. Add the cooked farro, dried thyme, smoked paprika, red pepper flakes, the remaining salt, lemon juice, and the rest of the black pepper. Mix well and remove from the heat.
5
Fold the goat cheese into the warm farro mixture so it becomes creamy. Add half of the breadcrumbs and mix again.
6
Fill each portobello with the farro mixture, pressing lightly. Sprinkle the remaining breadcrumbs over the top.
7
Place the stuffed portobellos in the air fryer basket in a single layer. Cook at 360°F (182°C) for 10 to 12 minutes, until the mushrooms are tender and the tops look golden.
8
While they cook, combine the chopped walnuts with the lemon zest and an extra pinch of smoked paprika.
9
Open the air fryer, scatter the spiced walnuts over the portobellos, and cook for 2 more minutes at 360°F (182°C) to lightly toast them.
10
Serve hot, making sure to spoon any loose walnuts over the mushrooms before bringing them to the table.

Chef tips

If your portobellos are very large, gently scrape out the dark gills with a spoon to make more room for the filling. For a crispier top, lightly spray or drizzle a little extra oil before the final cooking stage.

Substitutions

You can substitute the farro with cooked brown rice or cooked quinoa; if using quinoa, the dish can be gluten-free as long as you also replace the breadcrumbs with gluten-free breadcrumbs. Goat cheese can be swapped for crumbled feta or thick cream cheese.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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