Portobellos stuffed with cheese, sun-dried tomatoes and basil
- Preparation 15 min
- Cooking 10 min
- Servings 6
- Freezing I do not suggest
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🍄 A vegetarian side dish that steals the spotlight
These stuffed portobello mushrooms with cheese, sun-dried tomatoes and basil prove that vegetarian cooking can be simple, generous, and deeply satisfying. Meaty mushrooms, a rich and melty filling, and just enough herbs to make the dish feel polished without being complicated. It’s the kind of side dish that often ends up being the star of the plate.
🔥 BBQ, oven or air fryer: same great result
Originally designed for the BBQ, this recipe works just as well in the oven or the air fryer, depending on the season and what you have on hand. On the grill, the mushrooms pick up a subtle smoky note that pairs perfectly with grilled mains. In the oven, they become a reliable, no-stress weeknight side. And in the air fryer, they’re fast, efficient, and ideal when you want melted cheese without waiting. No matter the method, the result stays juicy, flavorful, and perfectly balanced.
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🍄 Choose firm mushrooms
Firm, small and meaty portobellos hold their shape better during cooking, especially on the BBQ.
🧀 Bring the cheese to room temperature
Cheese that’s not ice-cold melts faster and more evenly, especially in the air fryer.
🔥 Avoid overcooking
Portobellos should stay juicy and tender. Overcooking makes them soft and watery.
💨 Air fryer in batches
Cooking in batches allows proper air circulation and prevents uneven melting or burning.
🌿 Finish with fresh basil
Adding a few fresh basil leaves at serving time boosts aroma and freshness.
Ingredients
- 6 small Portobello mushrooms (porteenies)
- 1 1/2 cups (about 175 g) grated Fontina cheese
- 1/2 cup (125 ml) oil-dried tomatoes, drained and finely chopped
- 12 large fresh basil leaves, chopped
- 2 pinches of herbes de Provence
- Olive oil
- Salt and freshly ground pepper
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Preparation
- In a large bowl, combine the cheese, sun-dried tomatoes, basil, and herbes de Provence. Season with salt and pepper, drizzle lightly with olive oil, and mix well. Spoon the filling into the mushrooms, pressing gently so it stays in place.
- BBQ method: preheat the grill on high, then reduce to medium heat. Oil the grates. Place the mushrooms on the upper rack or cook using indirect heat for 8 to 10 minutes, until the cheese is fully melted and the mushrooms are tender.
- Oven method: preheat the oven to 425 °F. Arrange the mushrooms on a parchment-lined baking sheet and bake for 10 to 12 minutes, until the cheese is melted and lightly golden.
- Air fryer method: preheat the air fryer to 375 °F. Place the mushrooms in the basket without overlapping and cook for 6 to 8 minutes, until the cheese is melted. Cook in batches if necessary.
Yes. Mozzarella, provolone, or gruyère all work very well.
The filling can be made in advance, but stuffing and cooking should be done just before serving.
Absolutely. These mushrooms are rich and satisfying enough for everyone.
Yes, paired with a salad or grilled vegetables.
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