Prep the mushrooms: Wipe the mushrooms clean with a damp paper towel. Twist out the stems and save them. Use a small spoon to gently scrape and widen the cavity if needed.

Chop the stems: Finely chop the mushroom stems. They add extra mushroom flavor and moisture to the filling.

Sauté the aromatics (optional but recommended): In a small skillet, warm a teaspoon of olive oil. Cook the chopped stems with a pinch of salt for 3–4 minutes until they release moisture. Add the minced garlic and cook 30 seconds more. Let cool slightly.

Make the filling: In a bowl, mix softened cream cheese, Parmesan, mozzarella, parsley, chives, lemon zest, the cooled mushroom-garlic mixture, salt, pepper, and a pinch of red pepper flakes if using. The mixture should be thick but spreadable.

Prepare the topping: In a separate small bowl, combine panko with a drizzle of olive oil or melted butter and a pinch of salt. This helps it brown and stay crisp.

Stuff the caps: Spoon the filling into each mushroom, mounding slightly. Press gently so it adheres. Sprinkle the oiled panko over the top, pressing lightly to set.

Preheat the air fryer: Set it to 375°F (190°C) for 3 minutes. A hot basket helps with browning.

Arrange and cook: Lightly oil the air fryer basket or use a perforated parchment liner. Place stuffed mushrooms in a single layer, not touching. Air fry for 7–10 minutes until the tops are golden and the mushrooms are tender.

Check doneness: The filling should be hot and slightly bubbly, and the mushrooms should look juicy but not collapsed. Add 1–2 minutes if needed.

Finish and serve: Let cool for 2–3 minutes. Garnish with extra parsley or chives and a tiny squeeze of lemon if you like. Serve warm.