Air Fryer Recipe
Crispy Halloumi and Pesto Stuffed Portobello Mushrooms
These crispy halloumi and pesto stuffed portobello mushrooms are a delightful vegetarian dish, perfect for air frying.
Ingredients
- 4 large portobello mushrooms
- 200g halloumi cheese, sliced
- 4 tablespoons of pesto
- 2 tablespoons olive oil
- A handful of cherry tomatoes, halved
- Salt and pepper to taste
- Fresh basil leaves for garnish
Method
- Clean the portobello mushrooms by gently wiping them with a damp paper towel and remove the stems and gills.
- In a mixing bowl, combine the sliced halloumi and pesto, mixing well.
- Place the mushrooms gill side up and fill each with the halloumi and pesto mixture, pressing gently.
- Preheat the air fryer to 180°C (356°F). Brush the outside of each mushroom with olive oil, season with salt and pepper, and arrange in the air fryer basket.
- Air fry the mushrooms for 10-12 minutes until the halloumi is golden and crispy, adding cherry tomatoes halfway through.
- Transfer to a serving plate, garnish with fresh basil leaves, and serve immediately.
Why this works in an air fryer
The air fryer uses convection to circulate hot air, ensuring the halloumi crisps up while the mushrooms cook evenly. The dry heat helps remove moisture from the cheese surface, promoting browning.
Equipment notes
Assumes a standard 3.5L basket. In a dual-zone fryer, cook in the main zone for even heat distribution. Adjust positioning if using a smaller basket to avoid overlapping.
Common pitfalls
- Halloumi not browning by minute 10? Increase temperature by 10°C and check every 2 minutes; cheese moisture content may vary.
- Mushrooms soggy? Ensure they are dried thoroughly after cleaning; excess water will steam rather than fry.
- Tomatoes not softening? Add them earlier if they are large; size affects cooking time.
- Pesto burning? Reduce pesto quantity or cover with a small piece of foil to protect from direct heat.
Variations & substitutions
- Use goat cheese instead of halloumi for a creamier texture; reduce cooking time by 2 minutes.
- Swap pesto for sun-dried tomato paste for a richer flavour; watch for quicker browning.
- Add chopped spinach to the filling for added greens; ensure it's well-drained to prevent sogginess.
- Try using large flat mushrooms instead of portobello for a milder taste; adjust filling quantity accordingly.
Storage & reheating
Store in an airtight container for up to 2 days. Reheat in the air fryer at 160°C for 5 minutes to restore crispness.
Nutrition
Calories: 250
