Ingredients
- 1 large clove garlic, grated
- 2 tbsp. extra-virgin olive oil
- 1/2 tsp. kosher salt
- Freshly ground black pepper
- 4 portobello mushrooms (about 1 lb.), stems removed
- 4 oz. low-moisture mozzarella, cut into small pieces (about 3/4 c.), divided
- 8 cherry or grape tomatoes, halved (about 1/2 c.), divided
- Torn fresh basil leaves, balsamic glaze, and crushed red pepper flakes, for serving
Directions.
Step 1
In a small bowl, whisk garlic, oil, 1/2 teaspoon salt, and a few grinds of black pepper to combine. Brush mushrooms all over with oil mixture.
Step 2
In an air-fryer basket, arrange 2 mushrooms domed side up. Cook at 400°, turning domed side down halfway through, until tender, 7 to 9 minutes.
Step 3
Carefully remove air-fryer basket. Fill caps with half of cheese and half of tomatoes; season with salt. Continue to cook at 400° until cheese is melted and golden in spots and tomatoes are softened, 2 to 3 minutes more. Transfer to a plate. Repeat with remaining mushrooms, cheese, and tomatoes.
Step 4
Arrange mushrooms on a platter. Top with basil, a drizzle of balsamic glaze, and red pepper flakes.
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