Go Back

Air Fryer Stuffed Mushrooms

Mushroom caps filled with a cream cheese, Parmesan, and sautéed-stem mixture, topped with buttery panko, and air fried until the tops crisp.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 20 cremini or button mushrooms stems removed and finely chopped
  • 4 oz cream cheese softened
  • 1/3 cup grated Parmesan plus more for topping
  • 1/4 cup panko plus 2 tbsp for topping
  • 2 garlic cloves grated
  • 2 tbsp fresh parsley or chives chopped
  • 1 tsp lemon zest
  • 2 tbsp olive oil or melted butter divided
  • kosher salt, black pepper, red pepper flakes

Equipment

  • Air fryer
  • Skillet
  • Mixing bowl

Method
 

  1. Wipe the caps clean, lightly salt them, and set aside. Sauté the chopped stems in 1 tbsp oil with salt and pepper until the moisture cooks off, then cool.
  2. Mix the cream cheese, Parmesan, 1/4 cup panko, garlic, herbs, lemon zest, cooked stems, salt, pepper, and pepper flakes.
  3. Preheat the air fryer to 375°F. Mound the filling into the caps. Toss the remaining panko with the rest of the oil and a little Parmesan and sprinkle on top.
  4. Cook in a single layer 8 to 12 minutes, until the tops are golden and the mushrooms release their juices. Rest 3 minutes.

Notes

Wipe, don't soak the mushrooms — they take on water.
Cook the stems dry before mixing them in, or the filling weeps.
Add-ins: cooked Italian sausage, crab, bacon, or sautéed spinach.