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Mozzarella Spinach Stuffed Mushrooms with Pork Ribs

Mozzarella Spinach Stuffed Mushrooms with Pork Ribs

Posted by LOUISE STURHLING on Jun 13th 2018




10 whole baby cremini or portabella mushrooms

3 pounds baby back pork ribs

For Mushrooms

1 cup shredded mozzarella cheese

1 pack of fresh spinach leaves, chopped (8 Oz)

1 tablespoon light olive oil

1 tablespoon cumin

½ teaspoon salt

½ teaspoon ground black pepper

¼ teaspoon ground cayenne pepper

For Pork Rib Rub

1 tablespoon sea salt

1 tablespoon corn oil

2 tablespoon brown sugar

1 tablespoon paprika

1 tablespoon ground black pepper

1 tablespoon ground coriander

1 teaspoon ground cumin

½ teaspoon turmeric


1. Wash mushrooms and pat dry with paper towel. Then cut and remove stems from mushrooms.

2. Place about 1 tablespoon of chopped spinach into the center of each mushroom and add 1-2 tablespoons of cheese on top of spinach.

3. Using a brush, lightly coat the bottom of Air Fryer basket or grill pan with Olive oil. Place stuffed mushrooms in the basket and grill for 10 minutes at 380°F or until the mushrooms are tender and the cheese is melted.

4. For pork ribs, rinse and pat dry pork rack with paper towel. In a small bowl, add dry rub ingredients and mix thoroughly.

5. Using a knife, peel and remove thin membrane on bony side of pork rack. Place rack on a clean cutting board and generously apply rub onto rack and rub in, working with fingers. Place meat in a plastic container and let it marinate for 1 hour in a fridge.

5. After marinating, place rack in Air Fryer and grill at 400°F for 40 minutes (20 minutes on each side). Serve on a plate with a choice dressing. Pairs well with a cold pilsner beer.

4. Happy cooking!