Britany Statt

3 Ratings
A great vegetarian alternative to burgers!


  • 4 large portobello mushroom caps
  • 6 ounces baby spinach
  • 2 shallots, thinly sliced
  • 2 tbsp unsalted butter
  • 1/2 cup panko breadcrumbs
  • 1 clove garlic, minced
  • 1 1/2 cups marinara sauce
  • 1/4 cup crumbled goat cheese


  1. Rinse the mushrooms and pat dry. Scrape out the gills with a spoon and remove the stem.
    Lightly oil the mesh cooking basket to prevent sticking. Place mushroom caps in the basket with the gill side up. Brush with olive oil and air fry at 390°F for 10 minutes.
  2. While the mushroom caps are roasting, prepare the filling. Heat oil in a medium sauté pan over medium-low heat. Add half of the sliced shallots and sauté until translucent. Add the baby spinach and sauté until wilted. Remove and set aside.
  3. Melt butter in the pan over medium heat. Add the rest of the chopped shallots and cook for 1-2 minutes. Add the breadcrumbs and minced garlic and toast for 3-4 minutes.
  4. Remove the roasted mushroom caps. Add a spoonful of marinara sauce and spinach to each mushroom. Sprinkle breadcrumb mixture and crumbled goat cheese on top. Air fry for 6 minutes at 370°F.