Total Time: 9 min | Serves: 3 | Per serving: Cal 340; Net Carbs 3.8g; Fat 19g; Protein 37g

3 portobello mushrooms, stems removed
3 tbsp olive oil
3 tbsp tomato sauce
3 tbsp mozzarella cheese, shredded
12 slices pepperoni
A pinch of salt
A pinch of dried Italian seasonings
Flakes red pepper, crushed for garnish
Parmesan cheese, for garnish

Preheat the Air Fryer to 330°F. Drizzle a little bit of olive oil on each side of the mushroom.

Season mushrooms with salt and Italian seasonings. Spread tomato sauce evenly over the mushrooms and top with cheese. Place the stuffed mushrooms in the cooking basket and insert in the Air Fryer.

After 1 minute, remove the basket and add the pepperoni slices on top of the portobello pizza. Place back on the fire and cook for 5 more minutes. Top with grated Parmesan cheese and red pepper flakes.