Stuffed Mushrooms in the Air Fryer
Air fryer stuffed mushrooms come out hot and bubbling, with a golden cheesy top and a juicy cap, in only 10 minutes. The air fryer browns the filling quickly, before the mushrooms have time to release all their liquid and turn watery. This version uses cream cheese, Parmesan, garlic and panko, with swaps for sausage, bacon and crab.
- Temperature
- 375°F190 °C
- Total time
- 37min
- Prep time
- 15min
- Servings
- 6
- Per serving
- 200kcal
Why the air fryer works for stuffed mushrooms
A mushroom is about 90 percent water, so its main enemy is time. In the oven, a stuffed mushroom spends 20 to 25 minutes at 375 °F, and by the time the top is browned the cap has released a pool of liquid. The air fryer circulates hot air around the whole cap, so the filling browns in about 10 minutes and the water has less time to collect.
The basket's small size also helps. You can fit 8 caps at a time, which gives each mushroom room for hot air to reach the sides. The cream cheese and Parmesan melt into a creamy center, and the panko in the filling crisps at the surface. This air fryer stuffed mushrooms recipe is a light appetizer on its own, and with larger caps it can also serve as a vegetarian side.
How to make stuffed mushrooms in the air fryer
Tap a time to start a timer.
- Clean the mushrooms Wipe each mushroom with a damp paper towel; do not rinse them, because they absorb water. Twist out the stems and finely chop them, keeping about ¼ cup.
- Make the filling In a bowl, mix the cream cheese, Parmesan, chopped stems, panko, garlic, parsley, scallions, salt and pepper until smooth and thick.
- Fill the caps Brush the outsides of the caps lightly with the olive oil. Spoon the filling into each cap, mounding it slightly and pressing it in so it holds together.
- Preheat Preheat the air fryer to 375 °F for .
- Cook Place 8 mushrooms in the basket with the filling facing up, touching only lightly. Air fry for , until the tops are golden and the caps are tender when pierced with a knife. Cook the second batch the same way.
- Rest and serve Let them cool for so the filling firms up, then sprinkle with parsley. The cheese is very hot straight from the basket.
Times and temperatures
| Stuffed Mushrooms | Temperature | Time |
|---|---|---|
| Cremini caps, 2 inch | 375 °F (190 °C) | 10 min |
| Small bite-size mushrooms | 375 °F (190 °C) | 6–8 min |
| Large stuffed portobellos | 360 °F (180 °C) | 12–15 min |
| FrozenNo need to thaw | 360 °F (180 °C) | 10–12 min |
Times are a guide and depend on the size and wattage of your air fryer. See also air fryer cooking times for all foods.
Tips
- Choose firm, same-size caps. Mushrooms that match cook evenly, so you do not end up with some raw caps and some overcooked ones.
- Season the stems. The chopped stems add flavor and body to the filling, so do not throw them away.
- Soften the cheese. Cold cream cheese stays lumpy and does not mix evenly with the other ingredients. Leave it out for 30 minutes before you start.
What to serve with stuffed mushrooms
Serve them hot as a party appetizer, or as a side next to steak or pork chops. For a bigger spread, add garlic bread and a green salad. If you want plain cooked mushrooms without a stuffing, see mushrooms in the air fryer, and for a main-dish version of the same idea, try stuffed peppers.
Storing and reheating
Leftover stuffed mushrooms keep for 3 days in an airtight container in the refrigerator. Reheat them at 350 °F for 4 to 5 minutes until hot in the center; if they contain sausage or crab, heat them to 165 °F. They can be frozen for up to 2 months before cooking: freeze the filled caps on a tray, then bag them and cook from frozen.
Variations
- Sausage: Brown 4 oz of crumbled breakfast sausage in a skillet until it reaches 160 °F, drain it, and mix it into the filling.
- Bacon and cheese: Add ¼ cup cooked crumbled bacon and ¼ cup shredded cheddar to the filling.
- Crab: Fold in 4 oz of lump crab meat and a squeeze of lemon juice.
- Spinach: Squeeze dry ½ cup thawed chopped spinach and add it to the cream cheese mixture.
If it does not turn out right
- The mushrooms turn out watery
- Mushrooms hold a lot of water. Wipe instead of soaking them, and drain any liquid that collects in the caps. Avoid cooking more than 8 at a time.
- The filling spills over
- The filling is too soft or the caps are overfilled. Chill the filling for 10 minutes first, and press it into the caps without piling it too high.
- The top browns before the mushroom is tender
- Large caps need more time. Lower the heat to 350 °F and cook for 12 to 14 minutes.
Questions and answers
How long do you cook stuffed mushrooms in the air fryer?
10 minutes at 375 °F for cremini caps about 2 inches wide. Small bite-size mushrooms need 6 to 8 minutes, and large portobellos need 12 to 15.
Can you make air fryer stuffed mushrooms without cream cheese?
Yes. Use a mix of shredded mozzarella, Parmesan, breadcrumbs, garlic and a spoonful of mayonnaise or sour cream to bind it. Ricotta also works.
How do you cook frozen stuffed mushrooms in the air fryer?
Cook store-bought frozen stuffed mushrooms straight from the freezer at 360 °F for 10 to 12 minutes. Do not thaw them first.
Can you prepare stuffed mushrooms ahead?
Yes. Fill the caps, cover them and refrigerate for up to 24 hours. Add 1 to 2 minutes to the cooking time if they go in cold.
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