Air Fried Caprese Portabellos
Air Fried Caprese Portabellos Crispy air-fried portabello mushrooms topped with juicy tomatoes, fresh mozzarella, and aromatic basil for a tasty twist on Capres
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Cooking tools:
- Air fryer
- Mixing bowl
- Spoon
- Chef's knife
- Cutting board
- Measuring spoon
- Plate
Ingredients
- 6 large sun-dried tomatoes
- 2 tbsp sun-dried tomato vinaigrette
- 2 tbsp red wine vinegar
- 2 tbsp olive oil
- 8 large portabello mushrooms
- 3 tbsp balsamic vinegar
- 1 tsp dried herbs
- 3 tbsp basil pesto
- 300 g bocconcini mozzarella (torn into chunks)
- 200 g cherry tomatoes (sliced )
- 1 large bunch fresh basil leaves
- salt
- pepper
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