Air Fryer Stuffed Mushrooms (Printer-friendly)

Creamy, herbed cheese-filled cremini caps air-fried until golden, a quick savory starter in 25 minutes.

# What You Need:

→ Mushrooms

01 - 16 medium cremini or white button mushrooms

→ Filling

02 - 4 oz cream cheese, softened
03 - 1/4 cup grated Parmesan cheese
04 - 1 garlic clove, finely minced
05 - 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried parsley)
06 - 1 tablespoon chives, finely chopped
07 - 1/4 teaspoon 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 Make It:

01 - Wipe each mushroom clean with a damp paper towel. Gently twist and remove the stems. Finely chop the 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. Stir thoroughly until the mixture is smooth and well blended.
03 - Spoon the filling generously into each mushroom cap, mounding it slightly above the rim for a generous portion.
04 - If using, toss the breadcrumbs with olive oil and sprinkle evenly over the tops of each stuffed mushroom for extra crunch and golden color.
05 - Preheat the air fryer to 356°F for 2 to 3 minutes before loading the mushrooms.
06 - Arrange the stuffed mushrooms in a single layer in the air fryer basket, ensuring they do not overlap. Air fry at 356°F for 8 to 10 minutes until the mushrooms are tender and the tops are golden brown.
07 - Remove from the air fryer and serve hot, garnished with additional fresh herbs if desired.

# Expert Tips:

01 -
  • The filling comes together in one bowl with no cooking required before stuffing, which means almost zero cleanup.
  • Cream cheese and Parmesan create this impossibly savory center that tastes like you spent hours on it.
  • They disappear from the plate so fast you might want to double the batch immediately.
02 -
  • Overcrowding the air fryer basket is the fastest way to end up with soggy mushrooms, so cook in batches if needed.
  • The filling can be made a day ahead and stored in the fridge, which makes party prep almost effortless.
  • Cooked bacon or crumbled sausage folded into the filling transforms this into something entirely different and worth trying.
03 -
  • Use a small cookie scoop or a teaspoon to fill the caps quickly and evenly without making a mess of your hands.
  • A light spray of olive oil on the air fryer basket before cooking prevents the mushroom bottoms from sticking and tearing.

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