Air Fried Caprese Portabellos
Crispy air-fried portabello mushrooms topped with juicy tomatoes, fresh mozzarella, and aromatic basil for a tasty twist on Caprese.
Ingredients
Dressing
- 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
Instructions
- 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!