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