Jamie Oliver Air Fryer Stuffed Mushrooms

Jamie Oliver Air Fryer Stuffed Mushrooms are made with portobello mushrooms, new potatoes, Taleggio cheese, rosemary, sourdough, and lemon. This recipe creates a cheesy, herb-packed vegetarian main or side dish. It takes about 27 minutes to prepare and serves 2.

Jamie Oliver Air Fryer Stuffed Mushrooms Ingredients

• 4 portobello mushrooms
• 1 x 300g tin of peeled new potatoes
• 50g Taleggio cheese
• ½ a bunch of rosemary (10g)
• 1 lemon
• 2 slices of sourdough bread (100g total)
• 1 little gem lettuce
• 1 chicory
• 2 handfuls of rocket
• Olive oil
• Sea salt and black pepper

How To Make Jamie Oliver Air Fryer Stuffed Mushrooms

1. Make the Filling: Finely chop mushroom stalks and place in a bowl. Add drained potatoes, torn cheese, chopped rosemary, lemon zest, salt, and pepper. Mash well.
2. Stuff the Mushrooms: Divide the filling among the mushroom caps, packing it tightly.
3. Add the Crumb: Blitz sourdough with rosemary and oil in a food processor, then sprinkle over the mushrooms.
4. Cook in the Air Fryer: Space mushrooms in the drawer and cook at 180°C for 15 minutes until golden.
5. Prepare the Salad: Slice little gem and chicory, toss with rocket, lemon juice, olive oil, and seasoning. Serve with the mushrooms.

Recipe Tips

• Cheese Alternatives: Brie or Camembert can substitute Taleggio.
• Add Crunch: Top with nuts or seeds for texture.
• No Food Processor?: Hand-chop the bread into coarse crumbs.
• Watch the Air Fryer: Check mushrooms near the end to prevent burning.
• Zesty Finish: A final squeeze of lemon before serving lifts the dish.

What To Serve With Stuffed Mushrooms

These rich, savory mushrooms pair well with a peppery rocket salad, crusty bread, or a chilled white wine. They also complement grilled vegetables or a creamy risotto for a heartier meal.

How To Store Stuffed Mushrooms

Refrigerate: Store in an airtight container for up to 2 days.
Reheat: Warm in the air fryer at 160°C for 5–7 minutes until heated through.
Freeze: Not ideal due to cheese and moisture content.

Stuffed Mushrooms Nutrition Facts

• Calories: 389
• Total Fat: 17.8g
• Saturated Fat: 6g
• Carbohydrates: 42.3g
• Sugar: 4g
• Protein: 15.1g
• Sodium: 1.8g
• Fibre: 3.6g

FAQs

Jamie Oliver Air Fryer Stuffed Mushrooms

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

2

servings

Prep time

12

minutes

Cooking time

15

minutes

Calories

389

kcal

A golden-topped, cheesy mushroom dish filled with rosemary-scented potatoes and Taleggio, served with a crisp salad for a satisfying vegetarian meal.

Ingredients

• 4 portobello mushrooms

• 300g peeled new potatoes (tinned)

• 50g Taleggio cheese

• 10g rosemary

• ½ lemon

• 100g sourdough bread

• 1 little gem lettuce

• 1 chicory

• 2 handfuls of rocket

• 1 tbsp olive oil

• Salt and pepper

Directions

• Finely chop mushroom stalks, mix with potatoes, Taleggio, rosemary, lemon zest, salt, and pepper.
• Stuff mixture into mushrooms.
• Blitz bread, rosemary, and olive oil into crumbs.
• Top mushrooms with crumbs and air fry at 180°C for 15 mins.
• Toss sliced little gem, chicory, and rocket with lemon juice and oil.
• Serve mushrooms with salad.

Notes

• Taleggio adds richness but is easily swapped.
• Use pre-made breadcrumbs if needed.
• Don’t skip mashing potatoes—it helps bind the filling.
• Serve with a squeeze of lemon for freshness.