• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Foodie Eats

  • Home
  • Recipes
    • Air Fryer Recipes
    • Dessert
    • Drinks
    • Entrée
    • Gluten-Free
    • Instant Pot
    • Sides
    • Soups
    • Starters
    • Slow Cooker
    • Vegan
    • Whole30
  • How To
  • About
    • About
    • Our Story
    • Disclosure
    • Contact
    • Privacy Ploicy
  • Subscribe
  • Instant Pot Recipes
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Air Fryer
  • Dessert
  • Drinks
  • Entrée
  • Gluten-Free
  • Instant Pot
  • Low Carb
  • Sides
  • Slow Cooker
  • Soups
  • Vegan
  • Whole30
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Air Fryer Recipes

    Air Fryer Portobello Mushroom with Basil Pesto-Mayo

    Published May 21, 2020. Last modified May 21, 2020 By Gary White

    1.2K shares
    • Share
    • Yummly
    Jump to Recipe Print Recipe
    air fryer portobello mushroom image for Pinterest.

    This air fryer portobello mushroom is rich with umami. With its meaty texture, you can eat it many different ways: as a burger, in a wrap, or on a salad. And once marinated, it cooks in less than 10 minutes!

    Air Fryer Portobello Burger | The Foodie Eats

    (Originally posted on August 30, 2017; Updated on May 21, 2020)

    You ever have one of those amazing ideas for dinner while eating breakfast? Then you can't stop thinking about it until it comes to life? Yeah, that happened today. This air fryer portobello mushroom is everything you want when you make it into a burger: flavorful, juicy, messy!

    Why This Recipe Works

    1. This mushroom is loaded with umami. What is umami? It might be described as a deep, dark, meaty intensity. It's kinda hard to explain, but it's pretty much the 5th taste. We all know sweet, salty, sour, and bitter; Well, umami should be included in that list as well. 
    2. Mushrooms hold marinades really well. Well, technically, mushrooms hold water well. And if you avoid cleaning them under running water (but instead clean them with a damp cloth), they will absorb the liquid in the marinade; in this case, they will hold on to the oil and vinegar mixture and it will transform their taste.

    Have Some Fun with the Toppings

    Since beginning our on/off plant-based eating journey, I've been craving mayo. Just Mayo is the best vegan brand I've found so far. My wife has also been wanting pesto. So I combined the Minimalist Baker's Easy Vegan Pesto with the Just Mayo for an INCREDIBLE sauce. I literally ate about 3 spoonfuls. Just because.

    And this may seem a little out there, but sautéed spinach on a burger is pretty amazing. It was so much more enjoyable than boring romaine or iceberg lettuce. Not to mention the added nutritional value.

    Bonus: I just learned a new (to me) trick for taming onions. If you soak them in vinegar and water, they become so much more palatable, while maintaining their crunchy texture.

    How to Make Air Fryer Portobello Mushrooms

    marinade for mushrooms in small stainless steel bowl.

    Prepare marinade in a small bowl by whisking together balsamic vinegar, olive oil, lemon juice, mustard, and salt.

    two portobello mushroom caps with stems removed.

    Remove stems from mushroom caps...

    two portobello mushrooms with damp paper towel.

    ...and wipe clean with a damp paper towel.

    two portobello mushrooms in plastic bag with marinade.

    Place mushrooms in a large resealable plastic bag. Pour in marinade, seal bag, and gently toss to coat thoroughly. Let marinate for at least 30 minutes, rotating halfway through for even coverage.

    two portobello mushrooms in air fryer.

    Coat fryer with some oil to prevent sticking. Add portobellos to basket and cook at 370 degrees for 7 minutes.

    suggested toppings for air fryer portobello mushroom.

    Meanwhile... prepare your toppings of choice. Combine the pesto and mayo, sauté some spinach, slice some tomatoes and red onions.

    two cooked portobello mushrooms in air fryer.

    Once cook time is complete, remove mushrooms and allow to rest on separate plate for a few minutes. (They will give off quite a bit of liquid, so don't place it on bun too quickly or your buns will go soggy.)

    air fryer portobello mushroom with toppings in wrap.

    There are a variety of ways to enjoy the finished product! My wife prefers gluten-free wraps.

    air fryer portobello mushroom with toppings in bowl.

    I often choose to make a bowl instead of a burger.

    And this is the AMAZING Result...

    air fryer portobello mushroom with toppings on bun.

    Expert Tips

    1. For this recipe, do not clean mushrooms with running water. Mushrooms are full of water and they also absorb water. But if you rinse them with water, they will not be able to absorb the marinade - which is where they will get their flavor. Instead, wipe them clean them with a damp paper towel. 

    FAQs

    Can I leave out the oil? While technically you can leave it out, the result will taste much different. There will be no fat, which will change the flavor and make the meal less satisfying.

    What type of air fryer can I use? Any of the air fryers on the market should work. Our favorite is the Instant Pot Duo Crisp, which is both a pressure cooker and air fryer.

    More Vegan Recipes

    • Air Fryer Cauliflower Wings
    • Air Fryer Tofu Buddha Bowl
    • Vegan Butter Bean Burger
    • Tofu Stir-Fry with Sweet and Spicy Peanut Sauce
    • Vegan Sushi Recipe – Made Easy Using the Sushezi!
    • Vegan Chickpea Curry with Spinach and Tomatoes

    ★ Did you make this Air Fryer Portobello Mushroom?

    Please give it a star rating below! ★

    air fryer portobello mushroom with toppings on bun with fries.

    Air Fryer Portobello Mushroom with Basil Pesto-Mayo

    This portobello mushroom is rich with umami. With its meaty texture, you can eat it many different ways: as a burger, in a wrap, or on a salad. And once marinated, it cooks in less than 10 minutes!
    5 from 8 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 7 minutes
    Marinate Time: 30 minutes
    Total Time: 42 minutes
    Servings: 2
    Calories: 260kcal
    Author: Gary White

    Ingredients

    • ¼ cup balsamic vinegar
    • ¼ cup olive oil
    • 2 Tbsp. lemon juice
    • 1 Tbsp. Dijon mustard
    • ½ tsp. Kosher salt
    • 2 portobello mushroom caps stems removed
    • ¼ cup basil pesto
    • 2 Tbsp. mayo we used Just Mayo

    Instructions

    • Prepare marinade in a small bowl by whisking together balsamic vinegar, olive oil, lemon juice, mustard, and salt.
    • Remove stems from mushroom caps and wipe clean with a damp paper towel. Place mushrooms in a large resealable plastic bag. Pour in marinade, seal bag, and toss to coat thoroughly. Let marinate for at least 30 minutes, turning halfway through for even coverage.
    • Coat fryer with some oil to prevent sticking. Add portobellos to air fryer basket and cook at 370 degrees for 7 minutes.
    • Meanwhile... prepare your toppings of choice. Combine pesto and mayo, sauté some spinach, slice some tomatoes and red onions.
    • Once cook time is complete, remove mushrooms and allow to rest on separate plate for a few minutes. (They will give off quite a bit of liquid, so don't place it on a bun too quickly or your buns will go soggy.)

    Notes

    Expert Tips

    1. For this recipe, do not clean mushrooms with running water. Mushrooms are full of water and they also absorb water. But if you rinse them with water, they will not be able to absorb the marinade - which is where they will get their flavor. Instead, wipe them clean them with a damp paper towel. 

    FAQs

    Can I leave out the oil? While technically you can leave it out, the result will taste much different. There will be no fat, which will change the flavor and make the meal less satisfying.
    What type of air fryer can I use? Any of the air fryers on the market should work. Our favorite is the Instant Pot Duo Crisp, which is both a pressure cooker and air fryer.

    Nutrition

    Calories: 260kcal | Carbohydrates: 10g | Protein: 4g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 479mg | Potassium: 306mg | Fiber: 2g | Sugar: 6g | Vitamin A: 625IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 1mg
    Tried this Recipe? Tag us Today!Mention @The.Foodie.Eats or tag #TheFoodieEats!

    THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

    More Air Fryer Recipes

    • Air Fryer Cauliflower Wings
    • Air Fryer Tofu Buddha Bowl
    • Air Fryer Parmesan Ranch Chicken Tenders
    • Maple Bacon Brussels Sprouts - Air Fryer or Oven!

    Reader Interactions

    Comments

    1. Zayne

      February 24, 2020 at 5:02 pm

      5 stars
      Best portabello I've made

      Reply
    2. Linda Oelze

      November 06, 2020 at 12:39 pm

      5 stars
      I absolutely love this recipe! I've made every week for about a month. Do love the basil with mayo. I cheated and used Montalbano Basil Pesto I bought from Amazon in the past. I haven't used spinach yet but, I definitely will on my next time making these. Thanks for sharing this great recipe!

      Reply
    3. Shelly

      January 24, 2021 at 5:34 pm

      5 stars
      2nd time making this week, it’s THAT good! Didn’t have pesto so used a harissa/mayo mixture (spicy).

      Reply
    4. Nicola

      April 25, 2021 at 9:10 pm

      4 stars
      Great recipe! I marinated asparagus in the same sauce and put them in the air fryer after the mushrooms came out and put a bit of the pesto mayo on some cucumber slices. A perfect meal, my husband gave it 2 thumbs up.

      Reply
    5. Gretchen

      September 12, 2021 at 7:20 pm

      5 stars
      Amazing with sautéed spinach and roasted cherry tomatoes. The pesto mayonnaise on half an English muffin makes it extra yummy.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Meet Gary:

    I believe that food is meant to be enjoyed! Whether creating a simple recipe or taking the time to cook a recipe that's more involved, this is my goal: Creating delicious food that everyone can enjoy. Read more about me...

    As Featured On

    Parade logo Delish logo Romper logo MSN logo Pop Sugar logo Forkly logo Shari's Berries logo Greatist logo Bulletproof Blog logo FoodBlogs logo openfit logo Brit+Co logo Misfits Market logo life Health HQ logo Zola logo Sortathing logo Pure Wow logo Cafe Mom logo VegNews logoBrightlyWell+Good

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclosure

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate we earn from qualifying purchases.

    Copyright © 2021 The Foodie Eats

    1193 shares
    1193 shares