Air Fryer Stuffed Mushrooms
Ingredients
- Mushrooms:
- 18 large button mushrooms or baby bella mushrooms
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Filling:
- 4 oz cream cheese softened
- ½ cup grated Parmesan cheese
- 3 cloves garlic minced
- 2 tablespoons fresh parsley chopped
- 1 tablespoon fresh basil chopped
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup bread crumbs optional, for topping
- Garnish:
- Fresh parsley chopped
- Extra Parmesan cheese
- Red pepper flakes optional
Instructions
- Clean mushrooms with damp paper towel. Do not rinse.
- Remove stems by twisting gently. Set caps aside.
- Finely chop mushroom stems for filling.
- Scoop out remaining stem pieces from caps with small spoon.
- Brush mushroom caps with olive oil. Season with salt and pepper.
- Mix cream cheese, Parmesan, garlic, chopped stems, parsley, basil, Italian seasoning, salt, and pepper.
- Mix until well combined and creamy.
- Spoon filling into each cap. Fill generously with mounded filling.
- Sprinkle bread crumbs on top if using.
- Preheat air fryer to 350°F for 3 minutes.
- Place parchment in basket if desired.
- Arrange mushrooms in single layer. Do not stack. Work in batches.
- Air fry at 350°F for 8 to 10 minutes until tender and golden.
- Check at 8 minutes. Cook 2 more minutes if needed.
- Remove carefully with tongs.
- Transfer to serving platter.
- Garnish with parsley, Parmesan, and red pepper flakes.
- Serve hot immediately.
Notes
- Wipe mushrooms clean — do not wash
- Remove stems completely for more filling room
- Chop stems and add to filling
- Use softened cream cheese for smooth mixing
- Fill generously — mound the filling
- Do not stack in the air fryer
- Serve immediately for the best texture
- Can bake at 375°F for 18 to 20 minutes
- Stuff ahead and refrigerate up to 24 hours
- Freeze cooked mushrooms up to 2 months