Air Fryer Stuffed Mushrooms

Name: Air Fryer Stuffed Mushrooms
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 16 large cremini or baby bella mushrooms; 4 ounces cream cheese, softened; 1/4 cup grated Parmesan cheese; 3 cloves garlic, minced; 2 tablespoons fresh parsley, chopped; 1/4 cup panko breadcrumbs; 1 tablespoon olive oil; 1/4 teaspoon kosher salt; 1/4 teaspoon black pepper

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Quick Answer

Air Fryer Stuffed Mushrooms fill mushroom caps with a creamy Parmesan filling and air fry until golden and bubbling.

Jump to Recipe

Mushrooms arrive at the grocery store already shaped like tiny edible bowls, which feels like the universe being unusually helpful. These air fryer stuffed mushrooms use large cremini or baby bella caps filled with a mixture of softened cream cheese, Parmesan, garlic, parsley, and the finely chopped mushroom stems. Scooping out the gills creates more room for that filling and removes some of the dark liquid that mushrooms release as they cook. A little olive oil goes on the caps and panko goes on top, giving the air fryer two different surfaces to work on at once.

After 8 to 10 minutes at 375°F, the mushroom should be tender underneath while the cream-cheese filling is hot and the panko has turned golden. Serve them quickly. Mushrooms continue releasing moisture as they sit, and time is not especially kind to a crisp breadcrumb topping. Fortunately, stuffed mushrooms rarely face a long retirement on the serving platter. Between garlic, Parmesan, creamy filling, and the fact that each one is conveniently bite-size, they tend to vanish while everybody is still pretending they are only having one before dinner.

Prep15 minutes

Cook12 minutes

Total27 minutes

Serves4 servings

DifficultyEasy

Ingredients

Servings

16 large cremini or baby bella mushrooms
4 ounces cream cheese, softened
1/4 cup grated Parmesan cheese
3 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1/4 cup panko breadcrumbs
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

Instructions

1Preheat air fryer to 375°F.
2Remove mushroom stems and scoop out the gills with a small spoon to make room for filling. Brush caps with olive oil.
3Finely chop the stems. Mix with cream cheese, Parmesan, garlic, half the parsley, salt, and pepper.
4Spoon filling into each mushroom cap, mounding it slightly. Top with panko breadcrumbs.
5Air fry 8 to 10 minutes until the mushrooms are tender and the tops are golden brown.
6Garnish with remaining parsley and serve hot.

Nutrition Information

Estimated per serving: 1 of 4 servings.

290Calories

20 gProtein

23 gCarbohydrates

17 gTotal Fat

8 gSaturated Fat

5 gFiber

11 gTotal Sugars

410 mgSodium

37 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Scooping out the gills gives you more room for filling and removes the dark liquid that seeps out during cooking.
Don't skip softening the cream cheese — cold cream cheese won't mix smoothly and creates lumpy filling.
These are best served within 10 minutes of cooking. The mushrooms release liquid as they cool.

Substitutions

cream cheese → goat cheese for a tangier filling Goat cheese has a stronger flavor so use slightly less.

panko breadcrumbs → crushed crackers or omit for gluten-free Crackers add a buttery crunch.

cremini mushrooms → white button mushrooms Slightly milder flavor but same size and shape.

Storage Instructions

Refrigerate leftovers for up to 2 days. Reheat in the air fryer at 350°F for 3 to 4 minutes.

Make Ahead

Stuff mushrooms up to 6 hours ahead and refrigerate. Add panko topping and air fry right before serving.

Freezing

I would not make freezing the finished stuffed mushrooms the first choice. The mushrooms release moisture as they thaw and the cream-cheese filling and panko lose some texture. For best results, refrigerate leftovers and reheat them in the air fryer until hot.