Air Fryer Portobello Mushrooms
Ingredients
3 to 4 portobello mushroom caps
Juice and zest of 1 lemon
¼ cup parsley, loosely packed
¼ cup oregano, loosely packed
2 tablespoons loosely packed thyme
1 tablespoon garlic, minced
3 tablespoons olive oil, divided
Directions
Preheat your air fryer to 350 degres.
Remove the stem from your mushroom cap by carefully pulling the cap to the side and it will pop out.
Hold your mushroom cap under slowly running water and gently rub to remove any dirt from the outside and inside of the cap. Pat them dry with paper towels.
Zest your lemon with a zester or grater. Then cut your lemon in half to juice it.
Wash your herbs and pat them dry. In a small food processor or blender, place your herbs, garlic, lemon zest and juice, and olive oil. Blend until smooth.
Using a basting brush, brush the mushrooms on the top and bottom till they are covered.
Place the mushroom caps top side down and cook at 350 degrees F for 10 minutes. Then flip the caps for an additional 2 minutes.
