How do I keep this recipe from turning soggy?

Cook in a single layer, leave space for airflow, and avoid adding too much oil or sauce before the food has crisped.

Can I adjust the seasoning?

Yes. Keep the same cooking method and adjust salt, spice, herbs, citrus, or sauce to match your taste.

How do I know the portobello mushroom caps is done?

Use the visual cues in the instructions first: the outside should be browned or crisp and the center should be hot and tender. For meat or seafood, confirm doneness with a food thermometer.

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Vegetarian

Air Fryer Stuffed Portobello Mushrooms with Spinach and Feta

Name: Air Fryer Stuffed Portobello Mushrooms with Spinach and Feta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 large portobello mushroom caps, stems and gills removed; 2 cups fresh spinach leaves, roughly chopped; 1/2 cup crumbled feta cheese; 2 cloves garlic, minced; 1/4 cup finely chopped red onion; 2 tablespoons olive oil, divided; 1 teaspoon dried oregano; 1/2 teaspoon dried basil; Salt and freshly ground black pepper, to taste; 1/4 teaspoon red pepper flakes (optional for mild heat); 1 tablespoon fresh lemon juice; 2 tablespoons grated Parmesan cheese (optional for topping); Non-stick cooking spray

By Airfryfeast Test KitchenReviewed by Airfryfeast Editorial TeamPublished Mar 25, 2026 · Updated Jun 16, 2026

Mediterranean 25 mins air-fryer-friendlyvegetariangluten-freehealthyeasycrispfamily-friendly30-minutes-or-lessweeknight-dinnerlow-carbv2

Enjoy these flavorful, gluten-free stuffed portobello mushrooms filled with spinach and feta, air fried to crispy perfection. A healthy, low-carb vegetarian main course perfect for quick and easy weeknight dinners.

Air Fryer Stuffed Portobello Mushrooms with Spinach and Feta

Prep 10 min

Cook 15 min

Total 25 min

Servings 4

Difficulty easy

Cuisine Mediterranean

Ingredients

Servings 4

4 large portobello mushroom caps, stems and gills removed
2 cups fresh spinach leaves, roughly chopped
1/2 cup crumbled feta cheese
2 cloves garlic, minced
1/4 cup finely chopped red onion
2 tablespoons olive oil, divided
1 teaspoon dried oregano
1/2 teaspoon dried basil
Salt and freshly ground black pepper, to taste
1/4 teaspoon red pepper flakes (optional for mild heat)
1 tablespoon fresh lemon juice
2 tablespoons grated Parmesan cheese (optional for topping)
Non-stick cooking spray

Ingredients for Air Fryer Stuffed Portobello Mushrooms with Spinach and Feta

Instructions

Preheat your air fryer to 375°F (190°C) for 5 minutes.
Brush each portobello mushroom cap on both sides with 1 tablespoon olive oil and season lightly with salt and pepper. Set aside.
Heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat. Add the minced garlic and chopped red onion; sauté for 2-3 minutes until fragrant and translucent.
Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Stir in dried oregano, dried basil, red pepper flakes (if using), salt, and pepper.
Remove the skillet from heat and stir in the crumbled feta cheese and fresh lemon juice. Mix until well combined.
Place the mushroom caps in the air fryer basket, cavity side up.
Evenly spoon the spinach and feta mixture into each mushroom cap, pressing lightly to pack the filling.
If desired, sprinkle grated Parmesan evenly over the tops of the stuffed mushrooms for a golden, crispy finish.
Air fry at 375°F (190°C) for 12-15 minutes, or until the mushrooms are tender and the topping is golden and slightly crisp.
Carefully remove the mushrooms from the air fryer and let them cool for 2 minutes before serving.
Serve warm as a satisfying main course alongside a fresh Mediterranean salad or your favorite low-carb side dish.

Air Fryer Stuffed Portobello Mushrooms with Spinach and Feta cooking in the air fryer

Tips

Air Fryer Model Notes

Cook Air Fryer Stuffed Portobello Mushrooms with Spinach and Feta in a single layer when possible. Basket models may need batches; oven-style models may need a tray rotation halfway through for even browning.

Crispiness Control

Pat the portobello mushroom caps dry, avoid crowding, and use only a light coat of oil or sauce before cooking. Add wet sauces near the end when you want the outside to stay crisp.

Doneness Cues

Look for browned edges, a hot center, and the texture described in the instructions.

Reheat In The Air Fryer

Reheat leftovers at 325 F to 350 F in a single layer until hot and crisp again. Add fresh herbs, citrus, or sauce after reheating.

Frequently Asked Questions

Can I make Air Fryer Stuffed Portobello Mushrooms with Spinach and Feta ahead of time?: You can prep the ingredients and seasoning ahead, but air fry close to serving for the best texture.
How do I keep this recipe from turning soggy?: Cook in a single layer, leave space for airflow, and avoid adding too much oil or sauce before the food has crisped.
Can I adjust the seasoning?: Yes. Keep the same cooking method and adjust salt, spice, herbs, citrus, or sauce to match your taste.
How do I know the portobello mushroom caps is done?: Use the visual cues in the instructions first: the outside should be browned or crisp and the center should be hot and tender. For meat or seafood, confirm doneness with a food thermometer.

Ingredient Replacements

Customize your Air Fryer Stuffed Portobello Mushrooms with Spinach and Feta to fit your preferences or dietary requirements with these ingredient swaps:

Mushrooms: Substitute large cremini or white mushrooms if portobellos aren’t available or if you prefer smaller portions.
Spinach: Swap for kale, Swiss chard, or arugula to vary flavor and texture.
Feta Cheese: For dairy-free or vegan diets, replace feta with seasoned crumbled tofu, nutritional yeast, or plant-based vegan feta alternatives.
Olive Oil: Use avocado oil or melted coconut oil as healthy fat alternatives.
Red Onion: Shallots or green onions offer a milder onion flavor if preferred.
Parmesan (optional topping): Nutritional yeast or vegan parmesan substitutes work well to keep the cheesy, crispy topping without dairy.
Red Pepper Flakes: Replace with cayenne pepper for more heat or omit entirely for a milder taste.

These substitutions allow you to maintain the recipe’s vegetarian, gluten-free, and low-carb qualities while adapting for vegan, dairy-free, or pantry-friendly versions.

Storage

Store leftover Air Fryer Stuffed Portobello Mushrooms with Spinach and Feta in an airtight container in the refrigerator for up to 3 days. Cool the food before sealing so excess steam does not soften the texture.

Freeze only if the main ingredient and coating are freezer-friendly. Wrap tightly and freeze for up to 1 month, then thaw overnight in the refrigerator before reheating.

Reheat in the air fryer at 325 F to 350 F in a single layer until hot and crisp again. Add fresh herbs, citrus, or sauce after reheating for the best flavor.

Read related air fryer guides and cooking tips.

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Air Fryer Stuffed Portobello Mushrooms with Spinach and Feta

Recipe Details

Ingredients

Instructions