🍄 Air-Fried Sun-Dried Tomato & Goat Cheese Stuffed Portobellos 🇮🇹

An exceptional, high-impact dinner that elevates the humble mushroom into a sophisticated, rustic centerpiece. Instead of standard breading, this recipe relies on intense convection airflow to roast the portobello caps, rapidly concentrated their natural umami juices and wrinkling the edges into a tender, meaty texture. Stuffed with a dense cream of tangy goat cheese, rich sun-dried tomatoes, and herbed garlic, the high-velocity heat flash-bakes the filling into a golden, bubbling, deeply savory crust.

• ⏱️ Prep Time: 10 minutes

• 🍳 Cook Time: 10 minutes

• 🍽️ Servings: 2 servings (2 large caps)

🛒 Ingredients

• 2 large Portobello mushroom caps (stems removed, gills gently scraped out) 🍄

• 1 tablespoon olive oil or melted butter 🛢️

• A pinch of fine sea salt & coarse black pepper 🧂

• The Creamy Stuffed Core: 🥣 100g (approx. 3.5 oz) soft goat cheese (chèvre), 3 tablespoons chopped sun-dried tomatoes (packed in oil, drained), 1 clove minced garlic, and 1 teaspoon fresh chopped rosemary or thyme. 🌿🧄

• The Finishing Crunch: 2 tablespoons Panko breadcrumbs mixed with 1 teaspoon olive oil (for a micro-crisp topper). 🍞