Air-Fryer Stuffed Portobello Mushrooms with Kale, Corn, and Pickled Jalapeños

Name: Air-Fryer Stuffed Portobello Mushrooms with Kale, Corn, and Pickled Jalapeños
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Ingredients: 4 tablespoons plain Greek yogurt, divided; 2 teaspoons lime juice, plus lime wedges for serving; 1/2 teaspoon chili powder, divided; ¼ teaspoon honey; ⅛ teaspoon salt; ¼ cup panko bread crumbs; 1 tsp Olive Oil for bread crumbs; 3 Tbsp Greek yogurt; 1/2 tsp Chili Powder; 2 Tbsp olive oil for filling; 1 cup frozen fire-roasted corn, thawed; 2 cups frozen chopped kale or spinach, thawed and squeezed dry; 2–4 tablespoons minced jarred jalapeños; ¼ teaspoon salt; Olive oil spray; 4 portobello mushroom caps (4 to 5 inches in diameter), gills removed

5 steps

Prep:1hCook:20min

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. If fire-roasted corn is unavailable, substitute traditional frozen corn; avoid canned corn here. For a spicier filling, use the greater amount of jalapeños.

Updated at: Thu, 17 Aug 2023 06:39:52 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories413.5 kcal (21%)

Total Fat25.3 g (36%)

Carbs35.8 g (14%)

Sugars11.9 g (13%)

Protein14.1 g (28%)

Sodium614.5 mg (31%)

Fiber6.7 g (24%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

Instructions

Step 1

Whisk sauce ingredients (yogurt, lime juice, chili powder, honey, and salt) as outlined above, together in bowl. Season with salt and pepper to taste; set aside for serving.

Step 2

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.

Step 3

Toss panko with oil in small bowl until evenly coated. Microwave, stirring frequently, until light golden brown, 1 to 3 minutes.

Step 4

Whisk remaining filling ingredients (yogurt, chili powder, salt, and oil) together in large bowl. Stir in kale, corn, and jalapeños.

Step 5

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.