Ingredients:

• 2 large portobello mushrooms (4 ounces each), stems removed
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil
• 4 tomato slices
• 2 slices mozzarella cheese
• 2 slices Italian bread (1 inch thick)
• Chopped fresh basil

Instructions:

1. Place mushrooms in a shallow bowl. Mix oil, vinegar, salt and dried basil; brush onto both sides of mushrooms. Let stand 5 minutes. Reserve remaining marinade. Preheat air fryer to 400°.
2. Place mushrooms on greased tray in air-fryer basket, stem side down. Cook until tender, 3-4 minutes per side. Remove from basket. Top stem sides with tomato and cheese; secure with toothpicks. Cook until cheese is melted, about 1 minute. Remove and keep warm; discard toothpicks.
3. Place bread on tray in air-fryer basket; brush with reserved marinade. Cook until lightly toasted, 2-3 minutes. Top with mushrooms. Sprinkle with chopped basil.