Ready in under 10 minutes, these juicy air fryer portobello mushrooms are bold, savory, and so darn easy. Perfect as a meaty side or a plant-based main!
Okay, let’s be real, mushrooms can be... boring. But not these. These air fryer portobello mushrooms are juicy, packed with umami, and honestly kinda addictive. They cook fast, taste fancy, and go with just about anything. Weeknight steak night? Add them. Grain bowl? Yep. Sandwich upgrade? You bet.
And the best part? No need to turn on the oven or babysit a skillet. Just marinate, toss them in the air fryer, and boom, restaurant vibes at home.
If you love air fryer veggies, don’t miss my Air Fryer Sweet Potato Wedges or my Air Fryer Sliced Potatoes.
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The ingredients
Portobello Mushroom Caps – Bigger, meatier mushrooms that hold up beautifully in the air fryer.
Worcestershire Sauce – Adds that deep, umami kick. Make sure it's vegetarian if needed!
Olive Oil – Helps the mushrooms crisp and soak up all the marinade.
Garlic Powder – For that mellow garlic flavor without the bite.
Salt – Just enough to bring everything to life.
Fresh Parsley – Optional, but makes everything look chef-y.
Step-by-Step Instructions for the Air Fryer Portobello
Clean the mushrooms.
Gently rinse your portobello caps and pat dry. If they have long stems, trim them back.
Make your marinade.
In a small bowl, stir together Worcestershire, olive oil, garlic powder, and salt. That’s it!
Prep the air fryer basket.
Give it a quick spritz with olive oil spray so nothing sticks.
Brush the caps.
Coat the tops of your mushrooms with the marinade using a brush or spoon. Place them gill-side up in the basket and pour the rest into those gills—flavor central.
Let the air fryer do its thing.
Cook at 400°F for 3 minutes. Flip them over and go another 3–4 minutes. You want them browned, tender, and juicy.
Add the final touch.
Let them rest a minute. Then sprinkle with fresh parsley and serve them hot.
Tips for Success
- Don’t skip drying. Mushrooms soak up water like sponges. A quick towel pat keeps them from steaming.
- Use tongs to flip. Portobellos can be delicate when hot.
- Watch cook time. Thicker caps might need an extra minute or two.
- Want crispier edges? Add a bit more oil to the gills!
Variations
- Make it spicy. Add chili flakes or a dash of cayenne to the marinade.
- Cheesy mushrooms. Sprinkle with Parmesan or vegan cheese right after air frying.
- Balsamic glaze. Drizzle some over the top for a tangy finish.
Serving Ideas
- On top of creamy mashed potatoes.
- Sliced into a wrap or sandwich.
- Served whole beside grilled chicken or steak.
- Chopped into a grain bowl with rice and hummus.
- With a drizzle of tahini and a sprinkle of za’atar.
Storage Tips
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Air fry at 350°F for 2–3 minutes or microwave in 30-second bursts.
- Freezing not recommended, they’ll go mushy.
FAQs
Yes, just reduce the cook time by a couple minutes since they’re smaller.
Totally! Mix the marinade and clean the mushrooms the day before. Store separately and assemble when ready to cook.
Yep! It'll still be umami-packed, just slightly different in depth.
Air Fryer Portobello Mushrooms
Equipment
- Air fryer
- Mixing bowl
- Basting brush
- Tongs
- Paper towels
Ingredients
- 2 medium portobello mushroom caps
- 1 tablespoon Worcestershire sauce
- 2 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon salt
- Chopped parsley for garnish (optional)
- Olive oil spray
Instructions
- Rinse and dry the mushrooms. Trim stems if needed.
- Mix the marinade: Combine Worcestershire, olive oil, garlic powder, and salt in a bowl.
- Preheat the air fryer to 400°F. Spray the basket lightly with olive oil.
- Brush the mushrooms on both sides with marinade. Place gill-side up in the basket and pour remaining marinade into gills.
- Air fry for 3 minutes, then flip and cook for another 3–4 minutes until tender and golden.
- Let cool for 1–2 minutes. Sprinkle with parsley and serve!
Notes
- You can double the batch—just don’t overcrowd the basket.
- If you’re skipping Worcestershire, try coconut aminos or tamari.
- Want more texture? Air fry 1 extra minute for crispier caps.
- These are amazing in wraps with hummus and shredded lettuce!
Sophie Viau says
Just made these again last night and wow—still one of my favorite ways to enjoy mushrooms! The air fryer makes them so juicy and flavorful in hardly any time. I served mine over quinoa with a drizzle of balsamic glaze.