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Recipe Ingredients

  • 6 Medium-sized Portabello Mushrooms
  • 1 Cup Sargento Aged Italian Blend
  • 6 oz Cream Cheese
  • ¼ Cup Spinach
  • 1 Mini Red Pepper (diced)
  • 1 Mini Yellow Pepper (diced)
  • 1 Mini Orange Pepper (diced)
  • 2 Tbsp Butter
  • ¼ cup Worcestershire Sauce
  • 1 Tbsp Garlic Paste
  • 2 Tbsp Red Cooking Wine
  • ¼ tsp Garlic Powder
  • ¼ tsp Onion Powder
  • ¼ tsp Paprika
  • Salt & Pepper to taste
  • Fresh Chopped Parsley (optional)

Recipe Directions

  1. Clean outside of mushrooms with damp paper towel and remove stems. Set aside
  2. Dice spinach, mushroom stems, red, yellow, and orange peppers.
  3. Heat a small skillet over medium/high heat and add a knob of butter until it simmers.
  4. Next, add in mushroom stems, peppers, Worcestershire sauce, and red cooking wine (optional) until mushroom stems and peppers are tender. Remove from heat and set aside.
  5. In a small bowl, add cream cheese, the mushroom & pepper mixture, spinach, ½ Sargento Aged Italian Blend, garlic paste, and seasoning mixture to a bowl and mix until well combined.
  6. Spoon filling evenly into each portobello mushroom.
  7. Top generously with remaining Sargento Aged Italian Blend cheese.
  8. Spray your air fryer basket with non-stick spray & add stuff mushrooms (be sure not to place them too closely together).
  9. Air fry at 375 degrees for 7 minutes.
  10. Once the stuffed mushrooms are done, carefully remove them from the air fryer (a spoon and tongs work best), and let them cool for 5-10 minutes.
  11. Top with fresh, chopped parsley (optional) and enjoy!

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