Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, air fryer sausage stuffed portobello mushrooms with provolone. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Air Fryer Sausage Stuffed Portobello Mushrooms with Provolone is one of the most popular of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Air Fryer Sausage Stuffed Portobello Mushrooms with Provolone is something that I’ve loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can cook air fryer sausage stuffed portobello mushrooms with provolone using 5 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Air Fryer Sausage Stuffed Portobello Mushrooms with Provolone:

1. Make ready 4 Giant Portobello mushrooms
2. Prepare 3-4 fresh andouille sausage links, hot sausage, brats, etc
3. Prepare 8 slices regular or smoked provolone
4. Make ready Seasoning salt or seasoning of choice
5. Make ready Olive Oil

Steps to make 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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