Air Fried Caprese Portabellos

Crispy air-fried portabello mushrooms topped with juicy tomatoes, fresh mozzarella, and aromatic basil for a tasty twist on Caprese.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Make Everyday Gourmet, Vegetarian Flexitarian
Cuisine Vegetarian
Servings 4



  • 6 large sun-dried tomatoes
  • 2 tbsp sun-dried tomato vinaigrette
  • 2 tbsp red wine vinegar
  • 2 tbsp olive oil
  • 8 large portabello mushrooms
  • 3 tbsp balsamic vinegar
  • 1 tsp dried herbs
  • 3 tbsp basil pesto

To serve

  • 300 g bocconcini mozzarella torn into chunks
  • 200 g cherry tomatoes sliced
  • 1 large bunch fresh basil leaves
  • salt and pepper, to taste


  • Combine sun-dried tomatoes, their vinaigrette, red wine vinegar and olive oil. Mix.
  • Preheat air fryer to 170˚C.
    Remove the stem from each portobello mushroom.
    Drizzle the portabellos with the balsamic vinegar.
  • Season lightly with salt, pepper and dried herbs.
    Add about 1 teaspoon of basil pesto onto each portobello.
  • Top with slices of tomato and torn bits of bocconcini mozzarella.
    Season with salt and pepper.
  • Place mushrooms in the air fryer.
    You may need to do two batches.
    Air fry for 7-10 minutes depending on their size until the mushrooms are tender and the mozzarella is gooey and melted.
  • Drizzle the mushrooms with the sun-dried tomato dressing and scatter them with fresh basil leaves.
    Serve straight away and enjoy!
Keyword vegetarian