These mouth-watering Instant Pot Air Fryer Stuffed Mushrooms are restaurant-worthy!!! Garlic, breadcrumbs and cream cheese stuffed mushrooms are perfect as an appetizer, finger food or a side dish. We used the Instant Pot Duo Crisp +Air Fryer lid but this recipe suits most brands of air fryers and can also be done in the oven.
AIR FRYER STUFFED MUSHROOMS
These Instant Pot air fryer mushrooms are stuffed with garlicky cream cheese, breadcrumbs and sharp Cheddar. They make for a crowd-pleasing appetizer, especially for Thanksgiving or Christmas (although we love bringing these to summer picnics too). Plus, they are vegetarian-friendly and can be made with gluten-free breadcrumbs.
Once stuffed, the mushrooms are cooked in the Instant Pot air fryer (using the air fryer lid). We find that air frying is faster than the oven, which prevents the mushrooms from getting soggy while resulting in a golden, cheesy crust and perfectly cooked mushroom flesh. You can use other brands/models of air fryers for this stuffed mushroom recipe.
Another thing we love about this recipe is that you can stuff the mushrooms ahead of time and air fry them when you are ready.
If you don’t have an air fryer or yours is broken or busy, you can roast these in the oven. Make sure to set the temperature to very high and set to about 20 minutes.
These air-fried stuffed mushrooms are best served slightly warm but not hot as they will hold better after cooling. They can also be served completely cooled down.
- As an appetizer/finger food: Simply fill up a platter with stuffed mushrooms and cover lightly with foil or towel before serving. Sprinkle with a little parsley or chopped green onions. Offer serviettes on the side.
- As a side dish: These are great as an addition to a Thanksgiving or Christmas table, especially if you need a satiating vegetarian dish.
- As a main: For a vegetarian protein option, these cheesy stuffed mushrooms are perfect! Serve a few per person or make larger Portabella mushrooms and serve with roast vegetables or a salad.
INGREDIENTS FOR STUFFED MUSHROOMS
Here is what you need to make these cream cheese stuffed mushrooms.
Mushrooms: The key is to choose mushrooms big enough to hold the filling yet small enough to be that bite-size appetizer. Go for cremini or baby Bella mushrooms. Having said that, we have also made these in Portabella mushrooms for a larger version to serve for a vegetarian dinner meal. You may need to increase air frying time for larger mushrooms.
Cream cheese: You can use full-fat or light cream cheese to give the filling that creamy texture and binding.
Breadcrumbs: Good old Panco breadcrumbs or crushed croutons will work here. Gluten-free crumbs are another option if you have dietary requirements.
Grated cheese: Freshly grated Cheddar adds more flavor and gooey texture and is used in the filling and as a topping. You can use any other grated cheese of choice here.
Onion & garlic: You don’t typically see onion in the stuffed mushrooms but they add delicious sharpness and crunch and make a good combo with garlic, definitely include them if you can. Garlic, of course, is a classic mushroom stuffing ingredient.
Other flavors: salt, pepper, and dried thyme (or another herb you like). Some people use fresh parsley here.
Step 1. Prepare the mushrooms. Use a damp paper towel to remove any debris/dirt from the mushrooms (they can become slimy if rinsed underwater.)
Do you peel mushrooms before stuffing? No, you don’t need to peel them. Just give them a good wipe.
Carefully remove the stems from the mushrooms. You can use a teaspoon to scoop out some of the brown flesh to make a larger cavity for the stuffing. You can use leftover stumps in a soup or stew.
Step 2. Oil the mushrooms. This is optional and you can do oil-free mushrooms, but brushing them very lightly with oil will result in a better, more moist air-fried texture. Turn the mushrooms cap side up and brush each one with a little olive oil, set aside.
Step 3. Make the filling. Combine cream cheese, 1/2 cup of grated cheese, garlic, thyme, onion, pepper and 1/4 cup of the crumbs in a bowl and mash with a fork to incorporate and mix through.
Step 4. Fill each mushroom cap with the filling and use a spoon to press it into the cavity. Top with a sprinkling of cheese and extra crumbs on top.
HOW TO COOK MUSHROOMS IN AIR FRYER
Step 5. Spray or brush the basket of the air fryer with oil to prevent sticking. Place a single layer of mushrooms in the basket. Set the temperature to 400 F degrees and cook for 10 minutes. Remove cooked mushrooms on a tray and repeat with the remaining lot (the second batch might be ready in 8 minutes).
Allow the stuffed mushrooms to cool slightly before serving. They can also be eaten cold.
Learn how to make delicious Air Fryer Stuffed Mushrooms with cream cheese, garlic and breadcrumbs finished with a golden cheese crust top. These are perfect for an appetizer and finger food but can also be served as a side dish or vegetarian main with a lovely salad on the side.
We used the Instant Pot Duo Crisp +Air Fryer lid but this recipe suits most brands of air fryers and can also be done in the oven.
1 pound / 450 g large button mushrooms (baby bella)
2 tablespoons olive oil
For mushroom stuffing:
5 oz / 150 g cream cheese
1/2 grated Cheddar cheese
1 teaspoon dried thyme or Italian herbs
1/4 medium onion, very finely diced (you can use yellow or red onion)
2 cloves garlic, finely diced or minced
1/2 teaspoon black pepper
1/4 cup breadcrumbs
2 tablespoons chopped parsley
1/4 teaspoon salt
To go on top:
1/4 cup breadcrumbs
1/2 cup grated Cheddar cheese
To cook: Oil spray or oil and brush
Prep the mushrooms for stuffing
- Use a damp paper towel to remove any debris/dirt from the mushrooms (they can become slimy if rinsed underwater.) Don’t peel them.
- Carefully remove the stems from the mushrooms. Use a teaspoon to scrape out some of the flesh to make a larger cavity for the stuffing. Set the caps aside, you can use them in a soup, omelette or stew.
- Oil the mushrooms. This is optional and you can do oil-free mushrooms, but brushing them very lightly with oil will result in a better, more moist air-fried texture. Turn the mushrooms cap side up and brush each one with a little olive oil, set aside.
Make the stuffing
- Combine cream cheese, 1/2 cup of grated cheese, garlic, thyme, onion, pepper and 1/4 cup of the crumbs in a bowl and mash with a fork to incorporate and mix through.
- Fill each mushroom cap with the filling and use a spoon to press it into the cavity. Top with a sprinkling of cheese and extra crumbs on top.
Air frying stuffed mushrooms
- Spray or brush the basket of the air fryer with oil to prevent sticking. Place a single layer of mushrooms in the basket. Set the temperature to 400 F / 200 C degrees and cook for 10 minutes, or until the cheese is golden brown. Remove cooked mushrooms on a tray and repeat with the remaining batch of mushrooms (the second batch might be ready in 8-10 minutes). Please note that the time may vary depending on the size of the mushrooms. I recommend checking them at around 8 minutes.
- Allow the stuffed mushrooms to cool slightly before serving as they will hold their shape better when picked up or cut. They can also be eaten cold.
- For a lighter verion, use low-fat cheese options.
- Baked Stuffed mushrooms will stay fresh in the fridge for up to five days. Be sure to store them in an airtight container for the best result.
- Making ahead: You can prepare the stuffed mushrooms ahead of time and store them in the fridge for 2-3 days. Bring to room temperature before cooking or you will need to increase the time by a couple of minutes.
- Mushrooms typically don’t freeze well as they will get soggy and watering when defrosted.
- Serving Size: 2-3 mushrooms
- Calories: 403
- Sugar: 5 g
- Sodium: 578.3 mg
- Fat: 31.3 g
- Carbohydrates: 18.1 g
- Fiber: 2.1 g
- Protein: 15.3 g
- Cholesterol: 68.5 mg
Keywords: Air Fryer Recipes, Instant Pot Air Fryer, Mushroom Recipes, Appetizers, Finger Food, Side Dishes, Thanksgiving, Christmas, Vegetarian