Air Fryer Herb And Cheese Stuffed Mushrooms Recipe (20 Min)

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I’ll never forget the first time I made these Air Fryer Herb and Cheese Stuffed Mushrooms for a family gathering. My cousin grabbed one from the platter, took a bite, and immediately went back for three more.

That’s when I knew I’d stumbled onto something special. The combination of garlic, herbs, and melted cheese nestled inside perfectly tender mushroom caps had everyone hovering around the appetizer table.

What started as an experiment to use up some leftover cream cheese has become my most-requested party dish. The air fryer makes these incredibly easy, giving you that golden, crispy top without heating up the entire kitchen or dealing with a hot oven.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	12 minutes
Total Time	27 minutes
Servings	20 stuffed mushrooms
Difficulty Level	Easy

Air Fryer Herb & Cheese Stuffed Mushrooms Recipe – Healthy Comfort Snack

Table of Contents

Why You’ll Love This Air Fryer Herb and Cheese Stuffed Mushrooms Recipe

These stuffed mushrooms are everything a great appetizer should be: elegant enough for dinner parties but simple enough for weeknight snacking. The air fryer does the heavy lifting, creating a beautifully caramelized top while keeping the mushrooms juicy and tender.

I love that you can prep these ahead and just pop them in the air fryer when guests arrive. No last-minute stress, no babysitting a hot oven.

Here’s what makes this recipe so popular in my kitchen:

Ready in under 30 minutes from start to finish, including prep time
Perfectly crispy tops with tender, juicy mushroom caps thanks to the air fryer’s circulation
Customizable filling that works with whatever herbs and cheeses you have on hand
Make-ahead friendly so you can prep hours or even a day before serving
Crowd-pleaser status that appeals to vegetarians and meat-eaters alike
Low-carb and keto-friendly for those watching their carb intake
No heating up the kitchen which is a lifesaver during summer gatherings

You might also enjoy: Air Fryer Breaded Mushrooms Recipe

Ingredients

The beauty of stuffed mushrooms is that the ingredient list stays simple while delivering maximum flavor. I’ve learned through trial and error that using fresh herbs makes all the difference here.

Don’t skip the garlic or try to use garlic powder as a substitute. Fresh garlic gives these mushrooms that irresistible aroma that fills your kitchen.

For the Mushrooms:

20 large white button mushrooms or baby bella mushrooms (about 1.5 lbs / 680g)
2 tablespoons olive oil (30ml)

For the Filling:

8 oz cream cheese, softened (226g)
1 cup shredded mozzarella cheese (113g)
½ cup grated Parmesan cheese (50g)
3 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped (or 2 teaspoons dried)
1 tablespoon fresh basil, finely chopped (or 1 teaspoon dried)
1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes (optional, for a little kick)

For Topping:

¼ cup panko breadcrumbs (30g)
2 tablespoons melted butter (28g)
2 tablespoons additional Parmesan cheese
Fresh parsley for garnish

Another favorite: Air Fryer Mozzarella Cheese Sticks Recipe

Kitchen Equipment Needed

Having the right tools makes this recipe even easier. I learned the hard way that a good spoon or melon baller is essential for removing the mushroom stems cleanly.

My first attempt involved using a regular spoon, and I ended up with some broken caps and uneven cavities. Trust me, invest in a melon baller if you don’t have one.

Air fryer (at least 5-quart capacity recommended)
Melon baller or small spoon for removing mushroom stems
Large mixing bowl
Medium mixing bowl
Sharp knife and cutting board
Measuring cups and spoons
Small bowl for breadcrumb topping
Pastry brush (for oiling mushrooms)
Piping bag or ziplock bag with corner cut off (optional, makes filling easier)
Paper towels
Cooking spray or oil mister

Recommended Products for This Recipe

I’ve made these stuffed mushrooms dozens of times, and these specific products have genuinely improved my results. These aren’t just random recommendations but tools and ingredients I actually use every time I make this dish.

1. Ninja Air Fryer

This air fryer has been a workhorse in my kitchen for over two years. The even heat circulation means every mushroom gets that perfect golden top, and the large basket lets me cook all 20 mushrooms at once instead of doing multiple batches. The temperature control is precise, which matters when you’re trying to get crispy tops without drying out the mushrooms.

Get it on Amazon

2. OXO Good Grips Melon Baller

This melon baller changed everything for me. The sharp edges scoop out mushroom stems and gills cleanly without tearing the caps, and the comfortable grip means your hand won’t cramp even when prepping 20 mushrooms. I use the smaller end for regular button mushrooms and the larger end for portobellos.

Get it on Amazon

3. Philadelphia Cream Cheese

I’ve tried different cream cheese brands, and Philadelphia consistently gives the smoothest, most stable filling. It holds its shape in the air fryer without getting watery or separating, which some store brands tend to do at high temperatures.

Get it on Amazon

4. Parmigiano Reggiano

Real Parmigiano Reggiano makes a noticeable difference in flavor compared to pre-grated Parmesan. It has that nutty, complex taste that elevates the whole dish, and it melts beautifully in the air fryer without getting rubbery. One wedge lasts me through multiple batches.

Get it on Amazon

Air Fryer Herb & Cheese Stuffed Mushrooms Recipe – Crowd-Pleasing Bites

Step-by-Step Instructions: How to Make Air Fryer Herb and Cheese Stuffed Mushrooms

Follow these detailed steps for perfect stuffed mushrooms every time. The key is not rushing the prep work and ensuring your cream cheese is properly softened before mixing.

1. Prepare the Mushrooms

Clean the mushrooms gently with a damp paper towel to remove any dirt (avoid rinsing under water as mushrooms absorb moisture)
Carefully remove the stems by gently twisting them at the base until they pop out
Use a melon baller or small spoon to scrape out the gills and create a deeper cavity for the filling
Arrange the cleaned mushroom caps on a cutting board or plate, cavity side up
Finely chop 5-6 of the mushroom stems (discard any tough or woody ends) and set aside for the filling
Lightly brush both sides of each mushroom cap with olive oil using a pastry brush
Season the inside of each cap lightly with a pinch of salt and pepper

2. Make the Cheese Filling

In a large mixing bowl, combine the softened cream cheese with the mozzarella and Parmesan
Add the minced garlic, chopped parsley, basil, and thyme to the cheese mixture
Stir in the finely chopped mushroom stems you set aside earlier
Add the onion powder, salt, black pepper, and red pepper flakes (if using)
Mix everything together thoroughly using a sturdy spoon or rubber spatula until completely combined and smooth
Taste the filling and adjust seasonings if needed (remember, it should be slightly more flavorful than you think since the mushroom itself is mild)
Let the filling sit at room temperature while you prepare the topping so it’s easier to pipe or spoon

In a small bowl, combine the panko breadcrumbs with the melted butter
Stir until all the breadcrumbs are evenly coated with butter
Mix in the additional 2 tablespoons of Parmesan cheese
Add a small pinch of salt and a few grinds of black pepper to the breadcrumb mixture
Set aside until ready to top the filled mushrooms

This pairs beautifully with my Air Fryer Onion Rings Recipe for a complete appetizer spread.

4. Fill the Mushrooms

Transfer the cheese filling to a piping bag or a ziplock bag with one corner cut off (about ½ inch opening)
If you don’t have a bag, you can use a small spoon, but piping gives a neater finish
Pipe or spoon the filling into each mushroom cap, mounding it slightly above the rim
Press down gently on the filling to remove any air pockets and ensure it adheres to the mushroom
Fill all mushrooms before moving to the next step for efficiency
Use all the filling evenly among the mushrooms (about 1-2 tablespoons per cap depending on size)

5. Add the Topping

Sprinkle about 1 teaspoon of the buttered breadcrumb mixture over each filled mushroom
Press down very gently so the breadcrumbs stick to the cheese filling
Make sure the topping covers most of the cheese surface for maximum crispiness
Any extra breadcrumb mixture can be stored in the fridge for your next batch

6. Air Fry the Mushrooms

Preheat your air fryer to 350°F (175°C) for 3-5 minutes
Lightly spray the air fryer basket with cooking spray to prevent sticking
Arrange the stuffed mushrooms in a single layer in the basket, leaving a little space between each one for air circulation
Cook at 350°F (175°C) for 8-10 minutes, checking at the 8-minute mark
The mushrooms are done when the cheese is melted and bubbly, the breadcrumbs are golden brown, and the mushrooms are tender when pierced with a fork
If you prefer extra crispy tops, increase temperature to 375°F (190°C) for the last 2 minutes
Remove carefully with tongs or a spatula and transfer to a serving platter

7. Garnish and Serve

Let the mushrooms cool for 2-3 minutes before serving (the filling will be extremely hot)
Garnish with freshly chopped parsley for a pop of color
Arrange on a decorative platter or serving board
Serve immediately while hot and the cheese is still melty
Provide small plates and cocktail napkins for easy eating

For a lighter option, try: Grilled Portobello Mushrooms Recipe

Tips for The Best Air Fryer Herb and Cheese Stuffed Mushrooms

After making these countless times for various gatherings, I’ve picked up some tricks that make a real difference. These tips will help you avoid the mistakes I made when I first started.

Choose uniform-sized mushrooms so they cook evenly in the same amount of time (I aim for 1.5 to 2-inch diameter caps)
Don’t skip softening the cream cheese or you’ll have lumps in your filling that won’t mix smoothly
Remove most of the gills to create more room for filling and prevent excess moisture from making the mushrooms soggy
Avoid overfilling the mushroom caps as the cheese will bubble over and make a mess in your air fryer basket
Don’t overcrowd the air fryer basket because proper air circulation is essential for even cooking and crispy tops
Preheat your air fryer for best results, just like you would an oven
Use fresh herbs when possible for the brightest, most vibrant flavor (dried herbs work but taste more muted)
Let cream cheese come to room temperature for at least 30 minutes before mixing for the smoothest filling
Chop the reserved mushroom stems finely so they distribute evenly throughout the filling
Mix the butter thoroughly into the panko to ensure even browning and crispiness
Check mushrooms at 8 minutes to prevent overcooking, especially if your air fryer runs hot
Line your air fryer basket with parchment paper with holes if you’re worried about sticking
Save extra stems to add to soups, stocks, or sautés later in the week

Read Also: Healthy Bruschetta Recipe

Serving Suggestions

These stuffed mushrooms shine as an appetizer, but they’re versatile enough to serve in different ways. I’ve found they work beautifully as part of a larger spread or even as a light main course.

Pair them with other finger foods for a complete appetizer table. They complement both hot and cold dishes well.

Consider these serving ideas:

On a charcuterie board surrounded by crackers, cured meats, olives, and Deviled Eggs
As part of an Italian-themed dinner alongside pasta and Marinara Sauce
With a fresh green salad for a light vegetarian lunch
Alongside Air Fryer Chicken Drumsticks for a hearty meal
At cocktail parties with white wine, prosecco, or light beer
As part of a tapas spread with other small plates and appetizers
For game day alongside Air Fryer Spicy Buffalo Chicken Wings and Air Fryer Classic French Fries
At holiday gatherings as an elegant starter before the main meal
With crusty bread for scooping up any cheese that escapes

Another favorite: Pigs in a Blanket Recipe

Variations of Air Fryer Herb and Cheese Stuffed Mushrooms

The basic recipe is fantastic, but sometimes I like to switch things up based on what I have in the fridge or what flavors I’m craving. Don’t be afraid to experiment with these variations.

Each one brings something different to the table while maintaining that irresistible stuffed mushroom appeal.

Italian Sausage Stuffed Mushrooms: Brown 8 oz (226g) of Italian sausage and mix it into the cheese filling for a heartier, meatier version
Bacon and Cheddar: Replace mozzarella with sharp cheddar and add 4 strips of crumbled cooked bacon to the filling
Spinach and Artichoke: Mix in ½ cup chopped spinach (squeezed dry) and ¼ cup chopped artichoke hearts for a popular dip-inspired version
Crab Stuffed Mushrooms: Fold in ½ cup of lump crab meat and add a squeeze of lemon juice for an elegant seafood twist
Pizza Stuffed Mushrooms: Add ¼ cup chopped pepperoni, Italian seasoning, and use all mozzarella cheese
Greek-Style: Use feta cheese instead of cream cheese, add chopped kalamata olives, sun-dried tomatoes, and oregano
Jalapeño Popper: Mix in 2-3 diced jalapeños and replace mozzarella with pepper jack cheese for spicy lovers
Blue Cheese and Walnut: Replace half the cream cheese with crumbled blue cheese and add ¼ cup chopped toasted walnuts
Sun-Dried Tomato and Basil: Add ¼ cup chopped sun-dried tomatoes and use all fresh basil for the herbs
Vegan Version: Use dairy-free cream cheese, nutritional yeast instead of Parmesan, and vegan mozzarella

You might also enjoy: Sausage Balls Recipe

Storage and Reheating

Proper storage keeps these mushrooms delicious for days. I often make a double batch because they’re so convenient to have ready for quick snacks or unexpected guests.

The air fryer is also perfect for reheating, bringing back that crispy top without drying them out.

Storage Guidelines:

Room temperature: Don’t leave cooked stuffed mushrooms out for more than 2 hours
Refrigerator: Store in an airtight container for up to 4 days
Freezer (unbaked): Freeze assembled but uncooked mushrooms on a baking sheet, then transfer to a freezer bag for up to 2 months
Freezer (cooked): Not recommended as mushrooms release water when thawed, making them soggy

Reheating Instructions:

Air fryer: Reheat at 325°F (165°C) for 5-6 minutes until heated through and crispy
Oven: Warm at 350°F (175°C) for 8-10 minutes
Microwave: Heat for 30-45 seconds on high, though the topping won’t be crispy (only use as a last resort)

Make-Ahead Tips:

Prepare mushrooms up to the filling stage and refrigerate for up to 24 hours before air frying
Have filling made up to 2 days ahead and stored in the fridge, bringing to room temperature before using
Clean and prepare mushroom caps the morning of your event, brush with oil, and cover until ready to fill

Read Also: Cheese Ball Recipe

Nutritional Facts

These stuffed mushrooms offer a good balance of protein and healthy fats while remaining relatively low in carbohydrates. They’re particularly suitable for those following low-carb or keto diets.

Per Serving (1 stuffed mushroom):

Calories: 72
Total Fat: 6g
Saturated Fat: 3.5g
Cholesterol: 18mg
Sodium: 135mg
Total Carbohydrates: 2g
Dietary Fiber: 0.3g
Sugars: 0.5g
Protein: 3g
Vitamin D: 6% DV
Calcium: 8% DV
Iron: 2% DV
Potassium: 3% DV

Notes: Nutritional information is approximate and based on using white button mushrooms with the ingredients listed. Values may vary depending on specific brands and ingredient substitutions. To reduce calories and fat, use reduced-fat cream cheese and less butter in the topping.

Health Benefits of Key Ingredients

Beyond being delicious, these stuffed mushrooms contain several nutritious ingredients that offer genuine health benefits. I appreciate that I can serve something tasty that also provides real nutritional value.

Mushrooms in particular are nutritional powerhouses that don’t get enough credit.

Key benefits include:

Mushrooms: Rich in B vitamins, selenium, and potassium; contain antioxidants that support immune function; provide vitamin D when exposed to sunlight; low in calories and fat while being filling and satisfying
Garlic: Contains allicin, a compound with antimicrobial properties; supports cardiovascular health; may help reduce blood pressure; adds flavor without calories or sodium
Fresh Herbs: Packed with antioxidants and anti-inflammatory compounds; parsley provides vitamin K and vitamin C; basil contains beneficial essential oils; add flavor and nutrients without extra calories
Olive Oil: Contains heart-healthy monounsaturated fats; rich in antioxidants and anti-inflammatory properties; may help reduce the risk of chronic diseases
Parmesan Cheese: Good source of calcium and protein; contains probiotics that support gut health; rich in vitamins A and B12; lower in lactose than many other cheeses
Mozzarella: Provides high-quality protein for muscle maintenance; contains calcium for bone health; good source of phosphorus; relatively lower in sodium compared to aged cheeses

Another favorite: Stuffed Shells Recipe

FAQs About Air Fryer Herb and Cheese Stuffed Mushrooms

1. Can I use different types of mushrooms for this recipe?

Absolutely, and I encourage you to experiment based on what’s available and your preferences. White button mushrooms and baby bella (cremini) mushrooms are my go-to choices because they’re the perfect size and have a nice firm texture that holds up well to stuffing.

Portobello mushrooms work wonderfully if you want to make larger, more substantial portions for a main course (just increase cooking time by 3-4 minutes). Shiitake mushrooms add a deeper, earthier flavor but remove the stems as they’re quite woody.

2. Why are my stuffed mushrooms watery?

This is usually caused by not removing enough of the mushroom gills or washing the mushrooms under running water instead of gently wiping them. Mushrooms are like sponges and absorb water easily, which then releases during cooking and makes everything soggy.

Always clean mushrooms with a damp paper towel only, scrape out most of the dark gills to create more space and reduce moisture, and ensure your filling isn’t too thin or loose. Another trick I learned: let the filled mushrooms sit for 5 minutes before cooking so any excess moisture surfaces and can be dabbed away with a paper towel.

3. Can I make these stuffed mushrooms ahead of time?

Yes, these are perfect for make-ahead entertaining, which is one reason they’re my party staple. You can prepare them completely up to the point of air frying, cover tightly with plastic wrap, and refrigerate for up to 24 hours.

Bring them to room temperature for about 15 minutes before cooking, which ensures even heating. You can also freeze assembled but uncooked mushrooms for up to 2 months—just freeze them on a baking sheet first, then transfer to a freezer bag.

4. What can I substitute for cream cheese?

Several options work depending on your dietary needs and preferences. Ricotta cheese creates a lighter, fluffier filling (drain it well first), while goat cheese adds a tangy, sophisticated flavor that I particularly love.

Greek yogurt (thick, full-fat) can work but may be slightly looser, so add an extra tablespoon of Parmesan to help bind it. For dairy-free options, cashew cream cheese or store-bought vegan cream cheese alternatives work surprisingly well, though the texture will be slightly different.

5. My air fryer is small—can I cook these in batches?

Definitely, and this is actually quite common since not everyone has a large capacity air fryer. Just keep the first batch warm in a 200°F (95°C) oven while you cook the second batch, covering them loosely with foil to prevent drying out.

The cook time remains the same regardless of how many mushrooms are in the basket, as long as they’re in a single layer with space for air to circulate. I’ve found that cooking in batches sometimes produces even better results because each mushroom gets optimal air circulation.

Final Thoughts

These Air Fryer Herb and Cheese Stuffed Mushrooms have become one of my signature appetizers for good reason. They’re impressive enough for special occasions but easy enough that I make them on regular weeknights when I’m craving something delicious.

The combination of creamy, garlicky cheese with fresh herbs and that perfectly crispy breadcrumb topping never fails to satisfy. Give this recipe a try for your next gathering, and I guarantee these will disappear faster than anything else on the table.

I’d love to hear how yours turn out! Drop a comment below with your favorite variation or any questions you have about making these stuffed mushrooms.

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