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Air-Fryer Portobello Melts

We're always looking for satisfying vegetarian meals, and this air-fryer sandwich recipe tops the list. These melts are especially delicious in the summer when we have tons of homegrown tomatoes. —Amy Smalley, Morehead, Kentucky
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    2 servings

Ingredients

  • 2 large portobello mushrooms (4 ounces each), stems removed
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 4 tomato slices
  • 2 slices mozzarella cheese
  • 2 slices Italian bread (1 inch thick)
  • Chopped fresh basil

Directions

  • Place mushrooms in a shallow bowl. Mix oil, vinegar, salt and dried basil; brush onto both sides of mushrooms. Let stand 5 minutes. Reserve remaining marinade. Preheat air fryer to 400°.
  • Place mushrooms on greased tray in air-fryer basket, stem side down. Cook until tender, 3-4 minutes per side. Remove from basket. Top stem sides with tomato and cheese; secure with toothpicks. Cook until cheese is melted, about 1 minute. Remove and keep warm; discard toothpicks.
  • Place bread on tray in air-fryer basket; brush with reserved marinade. Cook until lightly toasted, 2-3 minutes. Top with mushrooms. Sprinkle with chopped basil.

Test Kitchen tip
  • If you don’t have an air fryer, you can make this recipe in an oven.
  • Nutrition Facts
    1 open-faced sandwich: 427 calories, 30g fat (4g saturated fat), 4mg cholesterol, 864mg sodium, 33g carbohydrate (8g sugars, 4g fiber), 8g protein.

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