Basil & Tomato Stuffed Mushrooms

Enjoy Portobello mushrooms filled with halved baby tomatoes, fragrant herbs, a touch of pesto, and crisped to perfection at 180°C in your air-fryer. A quick, delicious side ready in just 15-20 minutes!

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Basil & Tomato Stuffed Mushrooms

Yield: 4

Author: Stephanie Rouillard

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

Enjoy Portobello mushrooms filled with halved baby tomatoes, fragrant herbs, a touch of pesto, and crisped to perfection at 180°C in your air-fryer. A quick, delicious side ready in just 15-20 minutes!

Ingredients

• 4 large brown mushrooms
• 200g punnet baby tomatoes
• 60g feta cheese
• 30g store-bought basil pesto
• 15ml olive oil for cooking
• 10g fresh basil to garnish
• Salt and pepper to taste

Instructions

1. Chop the baby tomatoes into halves.
2. Full the mushrooms with the halved baby tomatoes.
3. Add 1/2 ring of feta, crumbled, over each mushroom.
4. Add a teaspoon or dollop of pesto over each mushroom.
5. Drizzle a small amount of olive oil over the mushrooms.
6. Place in air-frier at 180g degrees for about 15 minutes.
7. Add fresh basil to serve.

Nutrition Facts

Calories

116.01

Fat

9.71 g

Sat. Fat

3 g

Carbs

2.6 g

Fiber

1.03 g

Net carbs

2.08 g

Sugar

0.99 g

Protein

3.57 g

Sodium

299.44 mg

Cholesterol

13.95 mg

vegetables, mushroom, tomato, healthy, easy, basil

side, vegetable starter

Mediterranean

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