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Stuffed Portobello Mushrooms










  • 3/4 cup (100 g) of raw cashews (soaked in hot water for 1 hour)
  • 3 Tablespoons (45 ml) of olive oil, divided
  • 1 clove of garlic (3 g), peeled and minced
  • 1 cup (30 g) of spinach
  • 2 large portobello mushrooms (168 g), cleaned and gills removed
  • Salt, to taste
                      • 1Preheat the air fryer to 400°F (200°C). Drain the cashews.
                      • 2Place the drained cashews and 1 Tablespoon (15 ml) of olive oil in a blender and blend until smooth. Set aside until ready to use.
                      • 3Add the remaining 2 Tablespoons (30 ml) of olive oil to a large skillet over medium heat. Add the garlic to the skillet and saute until fragrant.
                      • 4Add the spinach to the skillet and saute until wilted, about 1 to 2 minutes.
                      • 5Remove the skillet from the heat and stir-in the cashew mixture until completely combined with the spinach. Season with salt, to taste. Place an equal amount of the spinach mixture into each portobello mushroom cap.
                      • 6Place the stuffed mushrooms, without touching, in the lightly greased air fryer basket or tray. (If needed, cook the stuffed mushrooms in 2 batches.)
                      • 7Cook the stuffed mushrooms for 7 to 8 minutes, checking halfway during the cooking time to make sure the stuffing isn’t browning too quickly, until the portobello mushrooms are cooked through.
                      • 8Carefully remove the stuffed mushrooms from the air fryer. Let cool slightly before cutting the stuffed mushrooms in half and serve.
                      (Estimated and based on per-serving amounts.)
                        Calories: 245     Fat: 21 g     Total Carbs: 10 g     Fiber: 3 g     Sugar: 2 g     Net Carbs:7 g     Protein: 6 g