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Air-Fryer Portobello Melts

Name: Air-Fryer Portobello Melts
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings.
Cuisine: Europe, Italian
Ingredients: 2 large portobello mushrooms (4 ounces each), stems removed; 1/4 cup olive oil; 2 tablespoons balsamic vinegar; 1/2 teaspoon salt; 1/2 teaspoon dried basil; 4 tomato slices; 2 slices mozzarella cheese; 2 slices Italian bread (1 inch thick); Chopped fresh basil

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Test Kitchen Approved

Total Time

Prep/Total Time: 25 min.

Makes

2 servings

We're always looking for satisfying vegetarian meals, and this air-fryer sandwich recipe tops the list. These melts are especially delicious in the summer when we have tons of homegrown tomatoes. —Amy Smalley, Morehead, Kentucky

Air-Fryer Portobello Melts Recipe photo by Taste of Home

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Ingredients

2 large portobello mushrooms (4 ounces each), stems removed
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon dried basil
4 tomato slices
2 slices mozzarella cheese
2 slices Italian bread (1 inch thick)
Chopped fresh basil

Directions

Place mushrooms in a shallow bowl. Mix oil, vinegar, salt and dried basil; brush onto both sides of mushrooms. Let stand 5 minutes. Reserve remaining marinade. Preheat air fryer to 400°.
Place mushrooms on greased tray in air-fryer basket, stem side down. Cook until tender, 3-4 minutes per side. Remove from basket. Top stem sides with tomato and cheese; secure with toothpicks. Cook until cheese is melted, about 1 minute. Remove and keep warm; discard toothpicks.
Place bread on tray in air-fryer basket; brush with reserved marinade. Cook until lightly toasted, 2-3 minutes. Top with mushrooms. Sprinkle with chopped basil.

Test Kitchen tip

If you don’t have an air fryer, you can make this recipe in an oven.

Nutrition Facts

1 open-faced sandwich: 427 calories, 30g fat (4g saturated fat), 4mg cholesterol, 864mg sodium, 33g carbohydrate (8g sugars, 4g fiber), 8g protein.

Air-Fryer Portobello Melts

Total Time

Makes

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