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

Name: Air-Fryer Stuffed Portobello Mushrooms with Kale, Corn, and Pickled Jalapeños
Yield: Serves 2
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

1 comment

By Garth Clingingsmith

For a healthy vegetable main that meat eaters and vegetarians alike would enjoy, we packed meaty portobellos with a combination of earthy kale, smoky fire-roasted corn, spicy jalapeños, and creamy yogurt.

A cookbook recipe exclusively for All-Access members from Healthy Air Fryer

SERVES2

TIME45 minutes

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

A cookbook recipe exclusively for All-Access members from Healthy Air Fryer

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 wit...

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