Air Fryer Herb and Cheese Stuffed Mushrooms
These Air Fryer Herb and Cheese Stuffed Mushrooms feature a creamy, garlicky cheese filling with fresh herbs and a crispy breadcrumb topping, all perfectly cooked in the air fryer for a golden top and tender mushroom cap.
Equipment
- Air fryer - at least 5-quart capacity recommended
- Melon baller or small spoon - for removing mushroom stems
- Small bowl - for breadcrumb topping
- Pastry brush - for oiling mushrooms
- Piping bag or ziplock bag - optional, makes filling easier
- Cooking spray or oil mister
Ingredients
- 20 large white button mushrooms or baby bella mushrooms - about 1.5 lbs or 680g
- 2 tablespoons olive oil - 30ml
For the Filling
- 8 oz cream cheese - 226g, softened
- 1 cup shredded mozzarella cheese - 113g
- 1/2 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
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes - optional, for a little kick
For the Topping
- 1/4 cup panko breadcrumbs - 30g
- 2 tablespoons butter - 28g, melted
- 2 tablespoons Parmesan cheese - additional, for topping
- fresh parsley - for garnish
Instructions
- Clean mushrooms with a damp paper towel, remove stems, and scrape out gills with a melon baller. Finely chop 5-6 stems, brush caps with olive oil, and season lightly with salt and pepper.
- In a large bowl, combine softened cream cheese, mozzarella, Parmesan, minced garlic, chopped herbs, chopped mushroom stems, onion powder, salt, pepper, and red pepper flakes. Mix until smooth.
- In a small bowl, combine panko breadcrumbs with melted butter and additional Parmesan cheese. Stir until evenly coated.
- Pipe or spoon the cheese filling into each mushroom cap, mounding slightly above the rim. Press down gently to remove air pockets.
- Sprinkle about 1 teaspoon of the buttered breadcrumb mixture over each filled mushroom and press down gently so it sticks.
- Preheat air fryer to 350°F (175°C) for 3-5 minutes. Lightly spray the basket with cooking spray, arrange mushrooms in a single layer, and cook for 8-10 minutes until cheese is bubbly and breadcrumbs are golden brown.
- Let mushrooms cool for 2-3 minutes, garnish with fresh parsley, and serve warm.
Notes
- Choose uniform-sized mushrooms (1.5 to 2-inch diameter caps) so they cook evenly.
- Don't skip softening the cream cheese or you'll have lumps in your filling.
- Remove most of the gills to create more room for filling and prevent excess moisture.
- Avoid overfilling the mushroom caps as the cheese will bubble over and make a mess.
- Preheat your air fryer for best results, just like you would an oven.
- Use fresh herbs when possible for the brightest, most vibrant flavor.
- Make ahead: Prepare up to the filling stage and refrigerate for up to 24 hours before air frying.
- Storage: Refrigerate cooked mushrooms in an airtight container for up to 4 days.
- Reheat in air fryer at 325°F (165°C) for 5-6 minutes until heated through and crispy.
- For extra crispy tops, increase temperature to 375°F (190°C) for the last 2 minutes of cooking.
Nutrition
Serving: 1stuffed mushroomCalories: 72kcalCarbohydrates: 2gProtein: 3gFat: 6gSaturated Fat: 3.5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1.8gCholesterol: 18mgSodium: 135mgPotassium: 90mgFiber: 0.3gSugar: 0.5gVitamin A: 6IUVitamin C: 2mgCalcium: 8mgIron: 2mg
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