Easy Vegan Stuffed Portobello Mushrooms with zesty and crispy chickpeas make a quick and tasty dish with minimal prep.
These Air Fryer Vegan Stuffed Portobello Mushrooms are perfect for a summer meal. Not only is this recipe super convenient, but it’s super healthy.
Portobello Mushrooms are one of the most commonly consumed mushrooms and are a source of B vitamins, phosphorus, potassium, selenium, and copper.
There are a few prep steps to get the mushrooms ready:
1. Wipe the mushrooms with a damp paper towel if they need to be cleaned.
2. Turn the mushroom over and remove the stem.
3. Finally, take a spoon and gently scoop out the gills. It’s best for taste and texture to remove and discard them for a stuffed mushroom recipe.
What are chickpeas?
Chickpeas are nutrient powerhouses, budget-friendly and a versatile option for year-round healthy eating. Chickpeas, or garbanzo beans, are a type of legume have been grown and eaten in Middle Eastern countries for thousands of years. As a rich source of vitamins, minerals, and fiber, chickpeas may offer a variety of health benefits. Additionally, this legume is high in protein.
What is an air fryer?
An air fryer is a miniature convection oven. It is a countertop cooking appliance that combines a heating element and a powerful fan to circulate hot air around your food so that it cooks more evenly and efficiently than in a normal oven. Air fryers produce foods that are crispy outside and moist and tender inside.
Air Fryer Vegan Stuffed Portobello Mushrooms
Ingredients
- 2 large portobello mushrooms (or 3 medium) (stems removed and gills cleaned)
- 1 ½ cups chickpeas (15-ounce can) (drained and rinsed)
- 2 tablespoons fresh lime juice
- tablespoon tahini
- tablespoons plant based milk (soy, almond, oat or coconut)
- 2 cloves of garlic (pressed or finely minced)
- 1 tablespoon nutritional yeast
- ¼ teaspoon ground sea salt (or to taste)
- ⅛ teaspoon ground black pepper (or to taste)
- ⅛ teaspoon ground cumin
- 2 tablespoons fresh cilantro (chopped)
- Cayenne pepper (to taste)
- Fresh chives for garnish (chopped)
Instructions
- In a medium bowl, mash about 3/4 of the chickpeas with a fork.
- Add the lime juice, tahini, plant based milk, garlic, nutritional yeast, salt, pepper, cumin, cilantro and cayenne pepper and stir until smooth.
- Stuff each mushroom with the chickpea mixture and top with the remaining chickpeas.
- Add the stuffed mushrooms to the air fryer basket. Cook the mushrooms in a basket style air fryer at 380°F for 15 – 20 minutes or until the mushrooms are tender when pierced with a fork.
- Garnish with chives.