How to Make Perfect Air Fryer Sausage Stuffed Portobello Mushrooms with Provolone

Without fail cooking ultimate Air Fryer Sausage Stuffed Portobello Mushrooms with Provolone easy, yummy, practical.

Good Evening every body, at this time you get present recipe Air Fryer Sausage Stuffed Portobello Mushrooms with Provolone with 5 ingredients and 7 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 5 ingredients and 7 stages of easy cooking Air Fryer Sausage Stuffed Portobello Mushrooms with Provolone.

Ingredients for Air Fryer Sausage Stuffed Portobello Mushrooms with Provolone

1. Prepare 4 : Giant Portobello mushrooms.

2. Prepare 3-4 : fresh andouille sausage links, hot sausage, brats, etc.

3. Needed 8 slices : regular or smoked provolone.

4. Needed : Seasoning salt or seasoning of choice.

5. Prepare : Olive Oil.

If all ingredients Air Fryer Sausage Stuffed Portobello Mushrooms with Provolone it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Air Fryer Sausage Stuffed Portobello Mushrooms with Provolone

1. Wash mushrooms and let drain on paper towel 5-10 mins stem side down..

2. Remove sausage from casings and cook in a medium heat skillet, breaking sausage up as it cooks and is cooked thru. Drain any fat..

3. Lightly spray top and bottom of mushrooms with Olive Oil. I brushed some of the sausage fat as I used Bastille sausage which is spicy..

4. Season mushrooms with choice of seasoning. I used Lawry 's seasoning salt..

5. Lightly spray air fryer rack with Olive or Sausage fat. Insert rack in fryer..

6. Place mushrooms', stem side up, on top of rack Spoon sausage onto mushroom cap. Top with one slice of cheese each. May have to do some adjusting to avoid flying cheese in the fryer..

7. Cook 8 minutes. Add 2nd piece of cheese and cook another 2-3 minutes or to your desired doneness. Serve and enjoy!.

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