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Air Fryer Stuffed Mushrooms (Big Batch)

A crowd-size batch of mushroom caps filled with a sausage, cream cheese, and Parmesan stuffing and air fried until golden.
Print Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 40 cremini or button mushrooms stems removed and finely chopped
  • 2 tbsp olive oil divided
  • 8 oz Italian sausage casings removed
  • 1 shallot or 1/2 onion finely chopped
  • 3 garlic cloves minced
  • 8 oz cream cheese softened
  • 3/4 cup grated Parmesan plus more for topping
  • 1/2 cup panko
  • 1/4 cup parsley chopped
  • 1 tsp lemon zest
  • salt, pepper, red pepper flakes

Equipment

  • Air fryer
  • Skillet
  • Mixing bowl

Method
 

  1. Wipe the caps clean and toss with 1 tbsp oil, salt, and pepper.
  2. Brown the sausage in the remaining oil, then add the shallot, chopped stems, and garlic and cook until the moisture is gone. Cool slightly.
  3. Mix the cream cheese, Parmesan, panko, parsley, lemon zest, pepper flakes, salt, and pepper, then fold in the sausage mixture.
  4. Preheat to 375°F. Fill the caps, top with a little Parmesan, and cook in batches in a single layer 8 to 12 minutes until golden. Rest 3 minutes.

Notes

Cook the vegetables and sausage until the pan looks dry — trapped moisture makes soggy mushrooms.
Assemble ahead and refrigerate up to a day; add 2 minutes from cold.
Batch cook and hold finished trays in a low oven.