Air Fryer Stuffed Mushrooms
Enjoy Air Fryer Stuffed Mushrooms, crispy golden bites filled with creamy garlic-herb cheese, spinach, and Parmesan. This healthy, low-carb appetizer or side cooks in just 10 minutes with minimal oil and maximum flavor.
Why You’ll Love This Recipe
Air Fryer Stuffed Mushrooms are the perfect guilt-free indulgence—meaty mushroom caps loaded with a lightened-up creamy filling that gets perfectly bubbly and golden without deep frying. They’re naturally low-carb, gluten-free, and packed with veggies, yet taste decadently rich. Ready in under 25 minutes with almost zero cleanup, they’re ideal for parties, game day, or elegant sides. The air fryer gives you that crispy-topped, oven-baked effect with a fraction of the time and oil.
Recipe Tips and Tricks
- Choose Uniform Mushrooms → Same size = even cooking.
- Scoop Deep → Remove stems and gills for maximum filling.
- Don’t Overfill → Mound slightly; filling expands.
- Spray Tops → Light mist of oil = golden, crispy cheese.
- Preheat Air Fryer → Ensures instant crispiness.
- Single Layer → No overlapping for even air flow.
Air Fryer Stuffed Mushrooms
Crispy, creamy air fryer stuffed mushrooms are healthy, low-carb, ready in 25 minutes.
Ingredients
- ¼ cup panko breadcrumbs (or almond flour)
- ¼ tsp black pepper
- ½ cup freshly grated Parmesan (divided)
- ½ tsp salt
- 1 cup fresh baby spinach, chopped
- 2 tbsp olive oil (or spray)
- 20 large cremini mushrooms (about 500g)
- 3 cloves garlic, minced
- 8 oz cream cheese, softened (light or regular)
- Optional: fresh parsley, red pepper flakes
Instructions
- Preheat Air Fryer → Set to 380°F / 190°C for 3 minutes.
- Clean Mushrooms → Wipe caps, remove stems, scoop out gills with spoon.
- Chop Stems Finely → Dice mushroom stems for filling.
- Sauté Filling Base → Heat 1 tsp oil; cook chopped stems, garlic, spinach 2–3 minutes.
- Mix Cream Cheese → Combine softened cream cheese, sautéed mix, half Parmesan, breadcrumbs, salt, pepper.
- Stuff Generously → Spoon or pipe filling into each cap; mound slightly.
- Top with Crunch → Sprinkle remaining Parmesan and light panko over tops.
- Lightly Spray → Mist stuffed mushrooms with olive oil spray.
- Air Fry → Single layer, 380°F for 8–10 minutes until golden and bubbly.
- Serve Hot → Garnish with parsley and red pepper flakes—dig in while crispy!
Notes
- Removing gills prevents watery filling and gives more space.
- Light cream cheese works perfectly—no one will notice.
- Don’t skip the oil spray—it’s the secret to golden tops.
- Best eaten fresh; they lose crispiness when stored.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 291Total Fat 19gSaturated Fat 11gUnsaturated Fat 9gCholesterol 56mgSodium 925mgCarbohydrates 14gFiber 2gSugar 2gProtein 18g
The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Mushrooms → Large cremini or white button; firm and deep.
- Cream Cheese → Light or regular, softened for easy mixing.
- Spinach → Fresh baby spinach, chopped; frozen (thawed & drained) works.
- Parmesan → Freshly grated for nutty flavor and crisp top.
- Garlic → Fresh minced for punch.
- Breadcrumbs → Panko for extra crunch; almond flour for keto.
- Olive Oil → Light spray for crisping.
Variations and Substitutions
- Protein Boost → Cooked bacon, sausage, or crab.
- Vegan → Dairy-free cream cheese + nutritional yeast.
- Keto → Skip breadcrumbs or use pork rind crumbs.
- Cheese Swap → Feta, goat cheese, or mozzarella.
- Spicy → Add red pepper flakes or diced jalapeño.
- Italian → Sun-dried tomatoes + basil.
Storage Options
- Refrigerator → Airtight container up to 4 days.
- Freezer → Freeze unbaked stuffed mushrooms up to 2 months; cook from frozen +5 min.
- Reheating → Air fry 350°F for 4–5 minutes.
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