Air-Fryer Portobello Mushrooms: Quick, Easy, Delicious

Portobello mushrooms are a great option for a quick, healthy, and delicious meal. They are native to Europe and North America and come in three sizes: button, cremini, and portobello. With their meaty texture and earthy flavour, portobello mushrooms can be turned into fries, steaks, or burgers, or used as a side dish.

How to clean portobello mushrooms

Portobello mushrooms are large, round mushrooms with a dark brown colour and a meaty texture when cooked. They are often used as a central ingredient in vegetarian recipes. Here is a step-by-step guide on how to clean them:

Step 1: Wipe the mushrooms

Use a damp paper towel to gently wipe any visible dirt or debris from the portobello mushrooms. You can also use a mushroom brush or a damp cloth. This step ensures that your mushrooms are clean and free from any dirt or debris that may affect the taste and texture of your final dish.

Step 2: Remove the stems

The stems of portobello mushrooms can be woody and unpleasant to eat, so it is recommended to remove them. You can use a sharp knife to cut them out or simply twist them off with your fingers. This step also helps to improve the overall taste and texture of your dish.

Step 3: Clean the gills (optional)

The gills of portobello mushrooms are edible, but they can hold bits of dirt and their dark colour may turn your dish a dull brown. Use a spoon to gently scrape away the gills found underneath the mushroom cap if you choose to remove them. Be careful not to go too deep into the mushroom's flesh. This step is optional, but it can help improve the appearance and colour of your final dish.

Step 4: Rinse and dry the mushrooms

Place the cleaned mushrooms in a colander and rinse them under cold running water for 10-20 seconds. Alternatively, you can fill a small bowl with water, soak a clean sponge or kitchen towel in it, and gently wipe the mushroom caps. Be sure to get both the underside of the caps and the stems until no dirt or debris remains. Finally, lay out your mushrooms on clean dish towels and let them dry completely before cooking or storing.

How to make a marinade

Making a marinade for portobello mushrooms is simple and allows you to experiment with different flavours. The key to a successful marinade is to enhance the mushrooms' earthy and umami flavour.

For a basic marinade, you will need a few simple ingredients:

• Balsamic vinegar for tang and depth of flavour.
• Soy sauce for that savoury, umami taste.
• Olive oil to balance the vinegar and soy sauce.
• Spices such as garlic powder, black pepper, and cayenne pepper to add warmth and depth of flavour without making the mushrooms spicy.
• Fresh herbs like rosemary or thyme to add a subtle, complementary flavour.

You can also experiment with other ingredients like lime juice, scallions, chilli paste, or Worcestershire sauce to add a spicy, smoky kick to your mushrooms.

To make the marinade, simply whisk all your chosen ingredients together in a small bowl or baking dish. You can adjust the quantities and add extra spices or herbs to taste.

Once your marinade is ready, place your cleaned portobello mushrooms in a large zip-lock bag or shallow dish and pour the marinade over them, ensuring they are evenly coated. Leave the mushrooms to marinate for at least 5 minutes, or up to 30 minutes for a more intense flavour.

After marinating, your portobello mushrooms will be ready to cook in your air fryer, following the steps outlined in the previous response. Enjoy!

How to cook the mushrooms in the air fryer

How to Cook Portobello Mushrooms in an Air Fryer

Ingredients

To make air fryer portobello mushrooms, you will need the following ingredients:

• Portobello mushrooms
• Olive oil or another neutral-tasting oil like avocado or sunflower seed oil
• Soy sauce (low-sodium or light soy sauce)
• Balsamic vinegar (optional)
• Sesame oil (optional)
• Spices: garlic powder, onion powder, salt, and pepper
• Worcestershire sauce (optional)

Method

• Clean the mushrooms: Use a damp cloth or paper towel to gently wipe any dirt or debris from the mushroom caps. You can also use a mushroom brush. If the mushrooms are very dirty, rinse them briefly under running water for no more than 20 seconds, then pat them dry.
• Prepare the marinade: In a small bowl, combine olive oil, soy sauce, balsamic vinegar (if using), sesame oil (if using), garlic powder, onion powder, salt, and pepper. Whisk until well combined.
• Marinate the mushrooms: Place the mushrooms in a shallow dish, gill-side up. Brush the marinade onto the outer caps of the mushrooms, then pour any remaining sauce over the gills. Let the mushrooms marinate for 5 minutes on each side, or simply brush the marinade onto both sides and let it sit for 5 minutes to absorb the flavours.
• Air fry the mushrooms: Preheat your air fryer to 390-400°F. Place the mushrooms in the air fryer basket, gill-side up, in a single layer. Air fry for 4-5 minutes, then flip them over and air fry for an additional 4-7 minutes, until they are browned and juicy.
• Serve: Portobello mushrooms can be served whole or cut into strips. They make a great side dish or a meatless main course. Enjoy them as a topping for your protein, in a burger, or as a vegetarian steak.

Tips and Variations

• Don't overcrowd the air fryer basket. Cook the mushrooms in batches if necessary to ensure even cooking.
• You can customise the filling for stuffed portobello mushrooms based on your preferences and what you have in the fridge. Try cream cheese, Japanese mayo, shredded cheese, crab meat, lemon zest, shrimp, or fresh meat.
• For crispy mushroom fries, coat the mushroom strips in flour, egg, and panko bread crumbs before air frying.
• Portobello mushrooms can be frozen after cooking and enjoyed later. Simply reheat in the air fryer or microwave.

How to store and reheat the mushrooms

How to Store and Reheat Portobello Mushrooms

Portobello mushrooms are versatile and flavourful, and can be used in a wide range of dishes. They are also easy to cook in an air fryer. But what about storing and reheating them?

Storing Portobello Mushrooms

Portobello mushrooms are best stored in a paper bag in the refrigerator. This will keep them fresh for up to a week. It is important not to wash the mushrooms before storing them, as this will affect their texture and flavour. Instead, use a soft brush to remove any dirt or debris. Seal the paper bag to prevent moisture from getting in and store it in the crisper drawer of your refrigerator. Do not use a plastic bag, as this will induce moisture and cause the mushrooms to deteriorate faster.

Storing Cooked Portobello Mushrooms

Cooked Portobello mushrooms can be stored in the refrigerator or frozen. If you are refrigerating them, they will last for about a week. To freeze cooked Portobello mushrooms, first, let them cool, then place them in freezer containers and store them in the freezer for up to several months.

Reheating Portobello Mushrooms

Reheating Portobello mushrooms in the air fryer is a good option. Simply place them back in the air fryer for 2-3 minutes at 400 degrees Fahrenheit, or until they are heated through. You can also reheat them in the microwave; contrary to some beliefs, this will not make them toxic. However, microwaving mushrooms can affect their texture, so it is recommended to reheat them in the air fryer if you want to maintain their crispy texture.

How to make portobello mushroom fries

Ingredients:

• Portobello mushrooms
• Flour
• Eggs
• Panko breadcrumbs
• Creole seasoning
• Olive oil
• Ranch, blue cheese, ketchup, hot sauce, or your favourite dipping sauce to serve

Method:

• Add flour, egg, and panko breadcrumbs to three wide and shallow bowls.
• Whisk ¼ teaspoon of Creole seasoning into the flour and the remaining seasoning into the panko breadcrumbs. Whisk the eggs until blended.
• Gently wipe the mushroom caps with a damp paper towel, then scoop out the gills with a small spoon. Slice off the stems before slicing the mushroom into strips.
• Dredge the mushroom strips into the flour and shake off the excess. Next, dip them into the eggs and allow the excess to drip back into the bowl. Finally, dip the mushroom strips into the panko crumbs and make sure they're coated on all sides.
• Add olive oil to a spritz bottle (or use cooking spray) and spritz the air fryer basket. Add the coated mushroom strips to the basket in a single layer and give them a quick spritz.
• Set the air fryer temperature to 390°F and air fry the mushrooms for 4 minutes. Use tongs to flip the fries and air fry for an additional 3 minutes.
• Serve the air fryer portobello mushrooms with your chosen dipping sauce.

Tips:

• Try not to overlap the mushroom fries so that they cook evenly.
• If you don't have wide bowls, pie tins are another great option.
• Use only one hand to prepare the mushrooms so that you have a clean hand to work with. Wearing a glove on the dipping hand is also recommended.
• If you'd like to add dried herbs to the flour and panko crumbs, parsley, thyme, oregano, or rosemary work well.

Frequently asked questions