25+ Irresistible Sunday Vegan Air Fryer Recipes for the Perfect Feast

Sundays are a time to relax, recharge, and enjoy wholesome meals with loved ones.

Whether you’re planning a casual brunch, a hearty dinner, or quick snacks to munch on, a vegan air fryer recipe can fit the occasion perfectly.

Air fryers have revolutionized vegan cooking, offering healthier, quicker, and mess-free ways to prepare your favorite dishes.

From crispy cauliflower wings to savory stuffed mushrooms and sweet treats, these recipes are packed with flavor and nutrients.

This collection of 25+ Sunday vegan air fryer recipes caters to everyone’s palate.

Whether you’re looking for indulgent comfort food, light and healthy bites, or meal prep ideas for the week ahead, these recipes have you covered.

Get ready to explore a variety of plant-based dishes that will make your Sundays even more delightful!

25+ Irresistible Sunday Vegan Air Fryer Recipes for the Perfect Feast

With these 25+ Sunday vegan air fryer recipes, you have an incredible range of options to explore and experiment with.

From savory appetizers and hearty mains to sweet desserts, these recipes are designed to make your Sunday meals both effortless and memorable.

The air fryer is a fantastic tool for creating crispy, flavorful dishes without the need for excessive oil, making it a favorite for health-conscious home cooks.

Whether you’re hosting a Sunday gathering, enjoying a solo self-care day, or meal prepping for the week ahead, these recipes are sure to inspire.

Try them out, customize them to suit your tastes, and enjoy the benefits of quick, easy, and delicious vegan air fryer cooking.

Crispy Air Fryer Chickpea Tacos

These vegan crispy chickpea tacos are quick to make, packed with flavor, and perfect for a Sunday meal. Using the air fryer, chickpeas become wonderfully crispy and seasoned to perfection, creating a satisfying texture that pairs beautifully with fresh veggies and a simple vegan lime crema.

Ingredients

• 1 can (15 oz) chickpeas, rinsed and drained
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp chili powder
• Salt and pepper to taste
• 4 small tortillas
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1/2 cup vegan sour cream
• 1 tbsp lime juice
• 1 tbsp chopped fresh cilantro (for garnish)

Instructions

1. Preheat the air fryer to 400°F (200°C).
2. In a medium bowl, toss the chickpeas with olive oil, smoked paprika, cumin, garlic powder, chili powder, salt, and pepper until evenly coated.
3. Spread the chickpeas in a single layer in the air fryer basket. Cook for 10-12 minutes, shaking halfway through, until crispy and golden brown.
4. While the chickpeas are cooking, prepare the vegan lime crema by mixing vegan sour cream with lime juice and chopped cilantro in a small bowl. Adjust seasoning if needed.
5. Warm the tortillas in a skillet or microwave for a few seconds.
6. Assemble the tacos by placing a generous portion of the crispy chickpeas onto each tortilla. Top with shredded lettuce, diced tomatoes, red onion, and a drizzle of lime crema. Sprinkle with chopped cilantro for garnish.

The air fryer provides an easy way to achieve a crunchy texture without deep-frying, making these tacos a healthy and satisfying meal. Perfect for a laid-back Sunday, they bring together warm, spicy chickpeas and cool, fresh toppings in each bite.

Air Fryer Stuffed Bell Peppers

These stuffed bell peppers are filled with a hearty combination of quinoa, black beans, corn, and spices. Cooked to perfection in the air fryer, they come out tender with a slightly crispy top, making them a perfect Sunday dinner for anyone craving comfort food that’s also plant-based.

Ingredients

• 2 large bell peppers (any color)
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, rinsed and drained
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup diced tomatoes
• 2 tbsp chopped fresh cilantro
• 1/4 cup vegan cheese (optional, for topping)

Instructions

1. Preheat the air fryer to 360°F (180°C).
2. Slice the bell peppers in half lengthwise and remove seeds and membranes. Set aside.
3. In a large bowl, combine the cooked quinoa, black beans, corn, chili powder, cumin, garlic powder, diced tomatoes, salt, and pepper. Mix until well combined.
4. Spoon the quinoa mixture evenly into each bell pepper half. Top with vegan cheese if desired.
5. Place the stuffed bell peppers in the air fryer basket and cook for 10-12 minutes or until the peppers are tender and the filling is heated through. The vegan cheese should be melted and slightly golden.
6. Remove from the air fryer and sprinkle with chopped cilantro before serving.

These stuffed bell peppers make for an eye-catching and nutritious Sunday meal. Packed with protein and fiber, they’re satisfying without being heavy, offering a balanced dish that works as a main course or side.

Air Fryer Sweet Potato Fries

These crispy, golden-brown sweet potato fries are easy to make in the air fryer and are perfect for a casual Sunday snack or as a side dish for any meal. The combination of the sweet potato’s natural flavor with a touch of seasoning makes them irresistibly good.

Ingredients

• 2 large sweet potatoes, peeled and cut into fries
• 1 tbsp olive oil
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional for heat)
• Salt to taste
• Fresh parsley for garnish (optional)

Instructions

1. Preheat the air fryer to 400°F (200°C).
2. Place the sweet potato fries in a large bowl and toss them with olive oil, paprika, garlic powder, cayenne pepper, and salt until evenly coated.
3. Arrange the fries in a single layer in the air fryer basket, making sure not to overcrowd them. Cook in batches if necessary.
4. Cook for 12-15 minutes, shaking the basket halfway through for even cooking, until the fries are crispy and golden.
5. Remove from the air fryer and serve immediately, garnished with chopped parsley if desired.

These sweet potato fries are a crowd-pleaser, offering a crispy exterior and a soft, sweet interior. They pair wonderfully with dipping sauces like vegan aioli or ketchup and make a delightful Sunday treat that everyone will enjoy.

Air Fryer Cauliflower Wings

These air fryer cauliflower wings are a tasty and healthier twist on traditional chicken wings. Coated in a flavorful buffalo-style sauce and air-fried to perfection, they offer the perfect blend of crunch and spice. Ideal for a Sunday snack or light meal, they’ll satisfy your craving for bold flavors without the guilt.

Ingredients

• 1 large head of cauliflower, cut into florets
• 1/2 cup all-purpose flour (or chickpea flour for a gluten-free option)
• 1/2 cup plant-based milk (unsweetened)
• 1 tsp garlic powder
• 1/2 tsp paprika
• Salt and black pepper to taste
• 1/2 cup buffalo sauce
• 1 tbsp melted vegan butter
• Fresh parsley, chopped (for garnish)
• Vegan ranch dressing (optional, for dipping)

Instructions

1. Preheat the air fryer to 400°F (200°C).
2. In a bowl, whisk together the flour, plant-based milk, garlic powder, paprika, salt, and black pepper to create a batter.
3. Dip each cauliflower floret into the batter, ensuring it’s well coated, and place it in the air fryer basket in a single layer. Cook for 10 minutes, flipping halfway through, until the batter becomes crispy.
4. While the cauliflower is cooking, mix the buffalo sauce with melted vegan butter in a separate bowl.
5. After the initial cooking, remove the cauliflower from the air fryer and toss it in the buffalo sauce mixture until evenly coated.
6. Return the coated florets to the air fryer and cook for an additional 5-7 minutes, or until the sauce has set and the cauliflower is crispy.
7. Serve hot, garnished with fresh parsley and a side of vegan ranch dressing for dipping.

These cauliflower wings are a satisfying and flavorful way to spend your Sunday. The combination of crispy texture and spicy flavor makes them an irresistible snack or light meal that’s perfect for sharing.

Air Fryer Vegan Falafel

These air fryer vegan falafel are made from blended chickpeas, herbs, and spices, then air-fried for a golden, crispy exterior and a tender, flavorful interior. Perfect for a Sunday brunch or as part of a mezze spread, they’re sure to become a new favorite.

Ingredients

• 1 can (15 oz) chickpeas, rinsed and drained
• 1/2 small onion, roughly chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley
• 1/4 cup fresh cilantro
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp baking powder
• 3 tbsp all-purpose flour (or chickpea flour)
• Salt and black pepper to taste
• Olive oil spray (for air frying)

Instructions

1. In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and black pepper. Pulse until a coarse mixture forms, being careful not to over-process into a paste.
2. Add the flour and pulse a few more times until the mixture holds together but is still chunky.
3. Form the mixture into small, even-sized balls or patties.
4. Preheat the air fryer to 375°F (190°C) and spray the basket with olive oil.
5. Arrange the falafel in the air fryer in a single layer, ensuring there is space between each one. Cook for 12-15 minutes, flipping halfway through, until golden and crispy.
6. Serve warm with a side of tahini sauce, hummus, or in a pita with fresh vegetables.

These air-fried falafel are perfectly crispy on the outside and soft and flavorful on the inside. They’re great for a Sunday lunch or as a crowd-pleasing party dish.

Air Fryer Vegan Zucchini Fritters

These vegan zucchini fritters are a great way to use up fresh zucchini, offering a crispy, golden outside and a soft, herb-filled interior. Light yet filling, these fritters make a wonderful Sunday brunch item or a side dish to enjoy with a salad.

Ingredients

• 2 medium zucchinis, grated
• 1/2 cup all-purpose flour (or chickpea flour for gluten-free)
• 1/4 cup chopped fresh dill (or parsley)
• 1/4 cup finely diced onion
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp baking powder
• 2 tbsp plant-based milk
• Olive oil spray (for air frying)

Instructions

1. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture. This helps prevent the fritters from becoming too watery.
2. In a large bowl, combine the grated zucchini, flour, dill, onion, garlic, salt, black pepper, and baking powder. Add the plant-based milk to help bind the mixture.
3. Form the mixture into small patties, pressing firmly to shape them.
4. Preheat the air fryer to 375°F (190°C) and lightly spray the basket with olive oil.
5. Arrange the fritters in the air fryer in a single layer. Cook for 8-10 minutes, flipping halfway through, until golden and crispy on both sides.
6. Serve with a dollop of vegan sour cream or a side of tzatziki for dipping.

These zucchini fritters are light, crispy, and packed with fresh herbs, making them a great choice for a relaxing Sunday meal. Enjoy them on their own, as a side, or with your favorite dipping sauce for a delightful treat.

Air Fryer Vegan Tofu Steaks

These vegan tofu steaks are marinated in a delicious blend of soy sauce, garlic, and spices, then air-fried until golden and crispy. Perfect for a hearty Sunday meal, they’re satisfying and versatile, making them great for pairing with a side of roasted vegetables or a fresh salad.

Ingredients

• 1 block firm tofu, pressed and sliced into 1/2-inch thick steaks
• 3 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp maple syrup
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1/4 tsp onion powder
• Fresh lemon wedges (for serving)
• Fresh parsley (optional, for garnish)

Instructions

1. In a bowl, mix the soy sauce, maple syrup, olive oil, minced garlic, smoked paprika, black pepper, and onion powder to create a marinade.
2. Place the tofu slices in the marinade and let them sit for at least 15 minutes, turning occasionally to ensure even coating.
3. Preheat the air fryer to 380°F (190°C). Lightly spray the air fryer basket with olive oil.
4. Arrange the tofu slices in a single layer in the air fryer basket. Cook for 12-15 minutes, flipping halfway through, until golden and slightly crispy on the outside.
5. Remove from the air fryer and serve with a squeeze of fresh lemon juice and a sprinkle of chopped parsley if desired.

These tofu steaks are packed with flavor and texture, offering a rich and satisfying plant-based meal. Their versatility makes them perfect for a Sunday dinner, served with rice, roasted potatoes, or a side of sautéed greens.

Air Fryer Vegan Mushroom Burger Patties

These savory mushroom burger patties are made with a blend of mushrooms, oats, and seasonings, then air-fried until perfectly crisp. They’re great for a plant-based Sunday burger night, packed with umami flavor and perfect for topping with your favorite vegan burger fixings.

Ingredients

• 2 cups fresh mushrooms, finely chopped (button or cremini work well)
• 1/2 cup rolled oats
• 1/4 cup bread crumbs (use gluten-free if necessary)
• 1/4 cup finely chopped onion
• 2 tbsp soy sauce or tamari
• 1 tbsp nutritional yeast (optional, for a cheesy flavor)
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• Olive oil spray (for air frying)

Instructions

1. In a food processor, combine the chopped mushrooms, oats, bread crumbs, onion, soy sauce, nutritional yeast, garlic powder, smoked paprika, salt, and black pepper. Pulse until the mixture comes together but still has some texture.
2. Form the mixture into 4 even-sized patties, pressing firmly to hold their shape.
3. Preheat the air fryer to 400°F (200°C) and lightly spray the basket with olive oil.
4. Place the patties in the air fryer in a single layer and cook for 8-10 minutes, flipping halfway through, until they are golden and crispy on the outside.
5. Serve on a toasted bun with lettuce, tomato, and your favorite vegan condiments.

These mushroom burger patties are full of rich, earthy flavors and have a satisfying texture that will leave everyone coming back for more. Enjoy them as a main dish for a Sunday brunch or dinner, perfect for impressing guests or satisfying your own cravings.

Air Fryer Vegan Coconut Curry Tofu Bites

These coconut curry tofu bites are a flavorful, protein-packed treat that’s perfect for a Sunday snack or light main dish. The crispy tofu, infused with a blend of coconut milk and curry spices, pairs well with rice or a simple cucumber salad for a refreshing, plant-based meal.

Ingredients

• 1 block firm tofu, pressed and cut into bite-sized cubes
• 1/4 cup coconut milk (canned, full-fat)
• 1 tbsp soy sauce or tamari
• 1 tbsp curry powder
• 1/2 tsp garlic powder
• 1/2 tsp ginger powder
• Salt and black pepper to taste
• Olive oil spray (for air frying)
• Fresh cilantro for garnish
• Lime wedges (for serving)

Instructions

1. In a bowl, mix the coconut milk, soy sauce, curry powder, garlic powder, ginger powder, salt, and black pepper.
2. Add the tofu cubes to the bowl and toss until each piece is well-coated. Let the tofu marinate for 15-20 minutes for deeper flavor.
3. Preheat the air fryer to 375°F (190°C) and lightly spray the basket with olive oil.
4. Arrange the marinated tofu cubes in the air fryer basket, ensuring they are in a single layer. Cook for 12-15 minutes, shaking the basket halfway through, until golden and slightly crispy.
5. Remove from the air fryer and garnish with fresh cilantro. Serve with lime wedges for a bright, zesty touch.

These coconut curry tofu bites are perfect for adding a touch of exotic flavor to your Sunday menu. Their crispy exterior and rich, spiced interior make them a standout dish, whether served as a snack or part of a light, flavorful meal.

Air Fryer Vegan Sweet Potato Fries

These air fryer sweet potato fries are a simple and healthy side dish that pairs well with nearly any meal. Crisp on the outside and tender on the inside, they’re seasoned to perfection and make an excellent addition to your Sunday menu.

Ingredients

• 2 large sweet potatoes, peeled and cut into 1/4-inch thick fries
• 2 tbsp olive oil
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)
• Vegan aioli or ketchup (optional, for dipping)

Instructions

1. In a large bowl, toss the sweet potato fries with olive oil, paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.
2. Preheat the air fryer to 400°F (200°C) and lightly spray the basket with olive oil.
3. Arrange the sweet potato fries in the air fryer in a single layer. You may need to cook in batches depending on the size of your air fryer. Cook for 12-15 minutes, flipping halfway through, until they are golden brown and crispy.
4. Remove from the air fryer and garnish with fresh parsley. Serve hot with vegan aioli or ketchup for dipping.

These sweet potato fries are perfect for adding a touch of sweetness and spice to your Sunday meal. They’re quick, easy to make, and irresistible when paired with your favorite dipping sauce.

Air Fryer Vegan Buffalo Chickpeas

Spicy, tangy, and full of flavor, these air-fried buffalo chickpeas are a great snack or addition to salads, bowls, or wraps. They’re perfect for adding a punch of protein and bold flavors to your Sunday spread.

Ingredients

• 1 can (15 oz) chickpeas, rinsed and drained
• 1 tbsp olive oil
• 1/2 cup buffalo sauce
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• Salt and black pepper to taste
• Chopped green onions (optional, for garnish)

Instructions

1. Preheat the air fryer to 400°F (200°C).
2. Pat the chickpeas dry with a paper towel and place them in a bowl. Toss the chickpeas with olive oil, garlic powder, smoked paprika, salt, and black pepper.
3. Transfer the chickpeas to the air fryer basket and spread them out in an even layer. Cook for 10 minutes, shaking the basket halfway through, until they are crispy.
4. In a small bowl, mix the buffalo sauce with a touch of water to thin it out if needed.
5. Toss the cooked chickpeas in the buffalo sauce mixture until evenly coated. Return to the air fryer for an additional 2-3 minutes to set the sauce.
6. Serve the buffalo chickpeas hot, garnished with chopped green onions if desired.

These vegan buffalo chickpeas are a flavorful and protein-packed treat that adds a spicy kick to any Sunday meal. Perfect for snacking or topping salads and grain bowls, they’re a versatile addition to your plant-based repertoire.

Air Fryer Vegan Stuffed Bell Peppers

These stuffed bell peppers are loaded with a hearty mixture of rice, black beans, vegetables, and spices, then air-fried until the peppers are tender and the filling is warm and slightly crispy. They make for a satisfying and balanced Sunday meal.

Ingredients

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked rice (brown or white)
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup diced tomatoes
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp garlic powder
• Salt and black pepper to taste
• 1/4 cup chopped fresh cilantro
• Vegan shredded cheese (optional, for topping)

Instructions

1. Preheat the air fryer to 360°F (180°C).
2. In a mixing bowl, combine the cooked rice, black beans, corn, diced tomatoes, chili powder, cumin, garlic powder, salt, and black pepper. Mix until well combined.
3. Stuff each bell pepper with the rice mixture, pressing down gently to fill them completely.
4. Place the stuffed bell peppers in the air fryer basket. Cook for 12-15 minutes or until the peppers are tender and the filling is heated through. If desired, sprinkle vegan cheese on top of each pepper during the last 2 minutes of cooking to melt.
5. Remove from the air fryer and garnish with chopped fresh cilantro.

These air fryer stuffed bell peppers are perfect for a Sunday dinner, offering a complete, nutritious meal that’s full of flavor and texture. They’re customizable with your favorite fillings and make a delicious centerpiece for your Sunday meal.

Air Fryer Vegan Cauliflower Wings

These vegan cauliflower wings are a game changer for anyone looking for a satisfying, plant-based alternative to traditional chicken wings. Lightly seasoned, coated in a crispy batter, and air-fried to perfection, they make an ideal Sunday snack or appetizer to share.

Ingredients

• 1 large head of cauliflower, cut into bite-sized florets
• 1/2 cup all-purpose flour (or gluten-free flour)
• 1/2 cup unsweetened plant-based milk (such as almond or soy)
• 1/2 cup breadcrumbs (use gluten-free if needed)
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/4 tsp onion powder
• Salt and black pepper to taste
• 1/2 cup buffalo sauce (or your favorite vegan wing sauce)
• Fresh parsley for garnish
• Vegan ranch or blue cheese dressing (optional, for dipping)

Instructions

1. Preheat the air fryer to 400°F (200°C).
2. In a mixing bowl, combine the flour, plant-based milk, garlic powder, paprika, onion powder, salt, and black pepper to create a batter.
3. Dip each cauliflower floret into the batter, allowing any excess to drip off, and coat with breadcrumbs.
4. Place the coated florets in the air fryer basket in a single layer. Cook for 10 minutes, flipping halfway through, until golden and crispy.
5. In a separate bowl, toss the cooked cauliflower wings with the buffalo sauce until evenly coated.
6. Return the coated wings to the air fryer for an additional 2-3 minutes to crisp up the coating.
7. Serve with fresh parsley and a side of vegan ranch or blue cheese dressing for dipping.

These air-fried cauliflower wings are crispy, spicy, and packed with flavor. They’re a must-try for a Sunday snack or appetizer that’s sure to please both vegans and non-vegans alike.

Air Fryer Vegan Chickpea Fritters

These chickpea fritters are crispy on the outside and tender on the inside, bursting with savory flavors and perfect as a main dish or a side for your Sunday brunch. With a simple blend of chickpeas, herbs, and spices, they’re easy to make and incredibly satisfying.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup finely chopped onion
• 1/4 cup chopped fresh cilantro or parsley
• 2 tbsp flour (all-purpose or chickpea flour)
• 1 tbsp lemon juice
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• Olive oil spray (for air frying)

Instructions

1. Preheat the air fryer to 380°F (190°C).
2. In a food processor, add the chickpeas, onion, cilantro, lemon juice, flour, cumin, garlic powder, salt, and black pepper. Pulse until the mixture comes together but still has some texture—be careful not to overprocess into a paste.
3. Form the mixture into 8-10 small patties, pressing firmly to hold their shape.
4. Lightly spray the air fryer basket with olive oil and place the patties in a single layer. Cook for 10-12 minutes, flipping halfway through, until golden and crispy on the outside.
5. Serve with a squeeze of lemon or a side of tahini sauce for dipping.

These chickpea fritters are ideal for a satisfying, protein-rich Sunday meal that’s both healthy and full of flavor. Their crispy exterior and tender, flavorful interior make them a perfect addition to salads, wraps, or enjoyed on their own.

Air Fryer Vegan Mediterranean Stuffed Portobello Mushrooms

These Mediterranean-style stuffed Portobello mushrooms are filled with a mixture of quinoa, cherry tomatoes, spinach, and olives, seasoned with a blend of herbs and baked to perfection in the air fryer. They make a perfect, elegant Sunday meal that’s light yet satisfying.

Ingredients

• 4 large Portobello mushrooms, stems removed and gills scraped out
• 1 cup cooked quinoa
• 1/2 cup cherry tomatoes, halved
• 1/4 cup chopped spinach
• 1/4 cup pitted black olives, sliced
• 1/4 cup red onion, finely chopped
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• 2 tbsp olive oil
• Vegan feta cheese (optional, for topping)
• Fresh basil or parsley for garnish

Instructions

1. Preheat the air fryer to 370°F (190°C).
2. In a bowl, combine the cooked quinoa, cherry tomatoes, spinach, olives, red onion, oregano, garlic powder, salt, and black pepper. Mix well.
3. Drizzle olive oil over the Portobello mushrooms and season with a pinch of salt and black pepper.
4. Spoon the quinoa mixture into the center of each mushroom cap, pressing down gently to pack it in. Top with vegan feta cheese if desired.
5. Place the stuffed mushrooms in the air fryer basket and cook for 10-12 minutes, or until the mushrooms are tender and the filling is warmed through.
6. Remove from the air fryer and garnish with fresh basil or parsley.

These stuffed Portobello mushrooms are packed with Mediterranean flavors, making them a delicious and nutritious Sunday meal. Their hearty filling and earthy mushroom base make them perfect for a light but satisfying dinner.

Note: More recipes​ are coming soon!