Air Fryer Stuffed Mushrooms (Printable)
Cream cheese and Parmesan-stuffed cremini, air-fried to golden tenderness in about 25 minutes for a savory starter.
# What You'll Need:
→ Mushrooms
01 - 16 medium cremini or white button mushrooms
→ Filling
02 - 4 oz cream cheese, softened
03 - 1/4 cup grated Parmesan cheese (about 1 oz)
04 - 1 garlic clove, finely minced
05 - 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried parsley)
06 - 1 tablespoon fresh chives, finely chopped
07 - 1/4 teaspoon kosher salt
08 - 1/8 teaspoon black pepper
→ Topping
09 - 2 tablespoons breadcrumbs (optional, for crunch)
10 - 1 tablespoon olive oil (for brushing and browning)
# How-To Steps:
01 - Wipe each mushroom clean with a damp cloth. Remove the stems by gently twisting and pulling. Finely chop the reserved stems and set aside for the filling.
02 - In a medium mixing bowl, combine the softened cream cheese, grated Parmesan, minced garlic, chopped mushroom stems, parsley, chives, salt, and pepper. Mix thoroughly until smooth and well blended.
03 - Spoon the filling generously into each mushroom cap, mounding it slightly above the rim for an attractive presentation.
04 - If using, toss the breadcrumbs with olive oil and sprinkle evenly over the stuffed mushrooms for a golden, crispy finish.
05 - Preheat the air fryer to 356°F (180°C) for 2 to 3 minutes.
06 - Arrange the stuffed mushrooms in a single layer in the air fryer basket, ensuring space between each for proper air circulation. Air fry for 8 to 10 minutes until the mushrooms are tender and the tops are golden brown.
07 - Transfer to a serving platter and serve immediately while hot. Garnish with additional fresh herbs if desired.
# Expert Advice:
01 -
- The creamy center contrasts with the tender mushroom cap in a way that feels indulgent without being heavy.
- Ten minutes in the air fryer means you can whip these up while guests are still taking off their coats.
02 -
- Overcrowding the air fryer basket leads to steaming instead of browning, so cook in batches if needed.
- Do not skip preheating because a cold start means soggy bottoms on your mushrooms.
03 -
- A small scoop or melon baller makes filling the mushrooms faster and more uniform than using a regular spoon.
- Letting the cream cheese come fully to room temperature is the single step that determines whether your filling is silky or studded with cold chunks.