Air-Fryer Stuffed Portobello Mushrooms with Kale, Corn, and Pickled Jalapeños
By Garth ClingingsmithPublished on April 20, 2022
Time
45 minutes
Yield
Serves 2
Ingredients
7 tablespoons plain Greek yogurt, divided2 teaspoons lime juice, plus lime wedges for serving1 teaspoon chili powder, divided¼ teaspoon honey ⅛ teaspoon plus ¼ teaspoon table salt, divided4 portobello mushroom caps (4 to 5 inches in diameter), gills removedOlive oil spray ¼ cup panko bread crumbs 1 teaspoon plus 2 tablespoons extra-virgin olive oil, divided2 cups frozen chopped kale or spinach, thawed and squeezed dry1 cup frozen fire-roasted corn, thawed2–4 tablespoons minced jarred jalapeños
Before You Begin
If fire-roasted corn is unavailable, substitute traditional frozen corn; avoid canned corn here. For a spicier filling, use the greater amount of jalapeños.
Instructions
- Whisk ¼ cup yogurt, lime juice, ½ teaspoon chili powder, honey, and ⅛ teaspoon salt together in bowl. Season with salt and pepper to taste; set aside for serving.
- Lightly spray mushrooms with oil spray and arrange gill side down in air-fryer basket. (Mushrooms will overlap and basket will seem quite full at first; mushrooms will shrink down substantially while cooking.) Place basket into air fryer and set temperature to 400 degrees. Cook until mushrooms are tender, 8 to 10 minutes.
- Toss panko with 1 teaspoon oil in small bowl until evenly coated. Microwave, stirring frequently, until light golden brown, 1 to 3 minutes. Whisk remaining 3 tablespoons yogurt, remaining ½ teaspoon chili powder, remaining ¼ teaspoon salt, and remaining 2 tablespoons oil together in large bowl. Stir in kale, corn, and jalapeños.
- Transfer mushrooms to cutting board, gill side up; pat dry with paper towels. Distribute filling evenly among mushrooms and sprinkle with panko, pressing gently to adhere. Arrange mushrooms in now-empty basket; place basket into air fryer; and cook until mushrooms are heated through, 5 to 7 minutes. Serve with sauce and lime wedges.
Time
45 minutesYield
Serves 2Ingredients
7 tablespoons plain Greek yogurt, divided
2 teaspoons lime juice, plus lime wedges for serving
1 teaspoon chili powder, divided
¼ teaspoon honey
⅛ teaspoon plus ¼ teaspoon table salt, divided
4 portobello mushroom caps (4 to 5 inches in diameter), gills removed
Olive oil spray
¼ cup panko bread crumbs
1 teaspoon plus 2 tablespoons extra-virgin olive oil, divided
2 cups frozen chopped kale or spinach, thawed and squeezed dry
1 cup frozen fire-roasted corn, thawed
2–4 tablespoons minced jarred jalapeños
Ingredients
7 tablespoons plain Greek yogurt, divided
2 teaspoons lime juice, plus lime wedges for serving
1 teaspoon chili powder, divided
¼ teaspoon honey
⅛ teaspoon plus ¼ teaspoon table salt, divided
4 portobello mushroom caps (4 to 5 inches in diameter), gills removed
Olive oil spray
¼ cup panko bread crumbs
1 teaspoon plus 2 tablespoons extra-virgin olive oil, divided
2 cups frozen chopped kale or spinach, thawed and squeezed dry
1 cup frozen fire-roasted corn, thawed
2–4 tablespoons minced jarred jalapeños
Ingredients
7 tablespoons plain Greek yogurt, divided
2 teaspoons lime juice, plus lime wedges for serving
1 teaspoon chili powder, divided
¼ teaspoon honey
⅛ teaspoon plus ¼ teaspoon table salt, divided
4 portobello mushroom caps (4 to 5 inches in diameter), gills removed
Olive oil spray
¼ cup panko bread crumbs
1 teaspoon plus 2 tablespoons extra-virgin olive oil, divided
2 cups frozen chopped kale or spinach, thawed and squeezed dry
1 cup frozen fire-roasted corn, thawed
2–4 tablespoons minced jarred jalapeños
Why This Recipe Works
We started by using a spoon to gently scrape off the feathery dark gills from the underside of each portobello cap, which resulted in a pleasant, smooth texture. Next, we roasted the mushrooms until they were tender and then filled them with the vegetable goodness that complemented their savoriness. Finally, we topped them with crunchy panko bread crumbs and heated the dish through. These mushrooms are satisfying and flavorful, especially when served with the sauce that echoes the ingredients in the filling.
Before You Begin
If fire-roasted corn is unavailable, substitute traditional frozen corn; avoid canned corn here. For a spicier filling, use the greater amount of jalapeños.
Instructions
- Whisk ¼ cup yogurt, lime juice, ½ teaspoon chili powder, honey, and ⅛ teaspoon salt together in bowl. Season with salt and pepper to taste; set aside for serving.
- Lightly spray mushrooms with oil spray and arrange gill side down in air-fryer basket. (Mushrooms will overlap and basket will seem quite full at first; mushrooms will shrink down substantially while cooking.) Place basket into air fryer and set temperature to 400 degrees. Cook until mushrooms are tender, 8 to 10 minutes.
- Toss panko with 1 teaspoon oil in small bowl until evenly coated. Microwave, stirring frequently, until light golden brown, 1 to 3 minutes. Whisk remaining 3 tablespoons yogurt, remaining ½ teaspoon chili powder, remaining ¼ teaspoon salt, and remaining 2 tablespoons oil together in large bowl. Stir in kale, corn, and jalapeños.
- Transfer mushrooms to cutting board, gill side up; pat dry with paper towels. Distribute filling evenly among mushrooms and sprinkle with panko, pressing gently to adhere. Arrange mushrooms in now-empty basket; place basket into air fryer; and cook until mushrooms are heated through, 5 to 7 minutes. Serve with sauce and lime wedges.
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