Air Fryer Beef and Blue Cheese Stuffed Portobellos


Add a new, quick weeknight meal to your rotation with these savoury beef and blue cheese stuffed mushrooms that air fry to juicy perfection inside with an amazing crust on top. Served up with a salad of greens, this recipe makes enough to serve 2 as a main course or 4 as a plated appetizer.


Air Fryer Beef and Blue Cheese Stuffed Portobellos

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½ lb (250 g) Lean Ground Beef

2 oz (60 g) crumbled blue cheese

2 tbsp (30 mL) seasoned dry bread crumbs

1 tsp (5 mL) minced fresh thyme leaves (or ¼ tsp/1 mL dried)

1 tsp (5 mL) Dijon mustard

¼ tsp (1 mL) pepper

⅛ tsp (0.5 mL) salt

4 Portobello mushrooms (each about 3 to 4 inches/7.5 to 10 cm in diameter)

1 tbsp (15 mL) canola or sunflower oil

2 tbsp (30 mL) fresh parsley (optional)


Cook times suggested are based on a counter-top family-size air fryer; times will vary with different appliances so always check for doneness with a reliable digital instant-read thermometer and texture cues and adjust cook time as necessary. Ground beef is done when the thermometer reads 160°F (71°C).


  1. Combine ground beef, blue cheese, bread crumbs, thyme, Dijon mustard, pepper and salt in a bowl; gently mix with a fork, just until combined (careful not to over-mix). Set aside.
  2. Remove the stems from mushrooms. Scrape the black gills from the underside of the mushroom cap with a small spoon to create a clean surface.
  3. Brush the top of each mushroom cap with oil and place on work surface with oiled side down. Divide the beef mixture into 4 equal portions and place one portion into each mushroom cap, gently pressing to cover the cavity, mounding as necessary.
  4. Place stuffed mushrooms into the air fryer basket with the beef side up. Set temperature to 400°F (200°C) and set time for 15 minutes. Cook until mushrooms are tender and a digital instant-read thermometer inserted in the thickest part of filling reads 160°F (71°C). Transfer to serving plates and sprinkle with parsley, if using.


Tips: Making this filling with lean or extra lean ground beef eliminates draining off any fat after the stuffing is cooked.

Any blue cheese will work for this recipe, from a creamy gorgonzola to a crumbly Stilton.

These also make a delicious burger! Serve the cooked stuffed mushrooms on small burger buns with slivers of onion.

In place of the large portobellos, you can stuff smaller mushroom varieties, such as cremini or white, to make stellar one-bite hors d’oeuvres. Use about sixteen 1½-inch (3.5 cm) mushrooms and reduce the cooking time to 6 minutes.

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Meet the Author

Andrea Buckett

Andrea Buckett is a renowned chef and food expert celebrated across Canada for her engaging and unique food content. With over twenty years in the food industry, her approachable style and practical cooking tips bring easy, flavorful recipes to the table, tackling mealtime monotony. Regularly featured on television, social media, and in print, Andrea draws on her extensive knowledge in food, recipe development, and nutrition. She is set to publish her first cookbook with Appetite Random House in spring 2025.

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