Ingredients
- 2 medium portobello mushroom caps
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon low-sodium soy sauce
- 1 tablespoon olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Kosher salt to taste
- Fresh parsley chopped, for garnish
Instructions
- Rinse the portobello mushroom caps and pat them dry with a clean towel.
- In a small bowl, mix Worcestershire sauce, soy sauce, olive oil, garlic powder, onion powder, and salt until well combined.
- Using a basting brush, brush the marinade over both sides of the mushrooms. Lightly spray the air fryer basket with olive oil.
- Place the mushrooms gill side-up in a single layer and air fry at 400°F for 5 minutes.
- Flip the mushrooms and cook an additional 4-8 minutes until they are browned and tender. Sprinkle on fresh parsley for garnish.