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Air Fryer Stuffed Mushrooms

Air Fryer Stuffed Mushrooms

  • Author: Instant Pot Eats
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4-6
  • Category: Appetizer or Side
  • Method: Air Fryer
  • Cuisine: American
  • Diet: Vegetarian


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