Here's an easy 30-minute recipe for Air Fryer Stuffed Mushrooms, a delicious vegetarian and low-carb appetizer. These crisp mushroom caps are filled with veggies, herbs, and cheese, then baked until golden brown. Serve a platter of these at your next party or enjoy them as a snack. No condiments needed!
Want to save this recipe?
We'll email this post to you, so you can come back to it later!
Jump to:
This stuffed crimini mushroom recipe is my go-to appetizer for entertaining. It's a super-easy 30-minute recipe that's gluten-free, low-carb, and keto-friendly since it doesn't have any breadcrumbs.
It's easy to plan ahead. It literally takes 10-15 minutes to prep and stuff the mushrooms. I air fry them for the perfect texture, but if you don't have an air fryer, I've included an oven recipe as well.
Make them any way you prefer and enjoy these cheese and veggie-filled mushroom bites. Let's get started!
Another Mushroom Favorite: Cream of Mushroom Soup from scratch!
You May Also Like: 26 Easy Air Fryer Recipes for Beginners (With Free Time Chart
Ingredients - Notes & Substitutions
We just need a handful of ingredients to make stuffed mushrooms in air fryer. I've divided the ingredients list into two - Mushrooms and filling:
Mushrooms:
- Mushrooms: I prefer the mildly meaty taste of crimini mushrooms, but button mushrooms work great too.
- Oil + Vinegar: Just a teaspoon of olive oil and balsamic vinegar flavors these mushroom caps really well. Feel free to use avocado oil and any fruity vinegar instead.
- Spices: A pinch of salt and pepper seals the flavors of the mushrooms.
Filling:
- Cheese: store-bought grated mozzarella works great here. The addition of grated parmesan cheese adds a nutty flavor.
- Vegetables: assorted bell peppers, onion, and jalapeno give a crunch and add a pop of color. Use any color of peppers and onions you like. Deseed the jalapeno to make it mild.
- Spices: A combination of salt, coriander powder, and paprika adds a beautiful, earthy flavor to the filling. Add a few dashes of cayenne to add some heat. If you don't have coriander powder, substitute it with half the quantity of cumin powder.
- Herbs: I prefer to add chopped cilantro, but any chopped herb will work here, including parsley, basil, or dill.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Stuffed Mushrooms
Here are the step-by-step instructions for this easy 30-minute recipe!
Clean and Prepare Mushrooms
Using a damp cloth, gently wipe each mushroom until it is clean. Gently snap off the stem from the mushrooms pulling sideways, leaving the mushroom cap hollow.
You can also check out the detailed instructions on how to clean mushrooms.
Press the edges of the mushroom wall inwards to widen the cavity for stuffing.
Season Mushrooms and Prepare Filling
In a bowl, toss the mushrooms with olive oil, salt, black pepper, and balsamic vinegar. Keep aside. (pic 1 & 2)
In a separate bowl, combine chopped peppers, onion, Jalapeno, cilantro, shredded mozzarella and parmesan cheese, and spices. Mix everything until it is well combined. (pic 3 & 4)
Stuff Mushrooms
Using a teaspoon, or any small spoon, stuff the mushroom caps generously with the filling.
Use the back of the spoon to press the filling into the mushroom cavity and pack it in. The mushrooms should look pretty full. (Don't worry, the filling melts down and reduces in size).
Air Fry Mushrooms
Air Fryer: Place the stuffed mushrooms in the air fryer basket. Cook at 320°F for 9-10 mins, depending on the size of your mushrooms. (small size= 9mins; regular size: 10 mins)
Air Fryer Lid: Place the trivet in the cooking pot in your electric pressure cooker. Place the mesh basket on top of the trivet.
Layer the mushrooms, and avoid overcrowding them. Place the crisplid on the cooker and cook for 12 minutes at 325° F.
Alternate Method: Oven Baked Stuffed Mushrooms
Preheat the oven to 400°F. Place the stuffed mushrooms on an aluminum or parchment-lined baking sheet.
Bake for 16-18 minutes, depending on your oven strength. The mushrooms should be dark brown, and the cheese should be slightly golden brown.
Serving Suggestion
Rest for 5 mins: Since these mushrooms have hot melted cheese in their filling, cool for 5 mins before serving!
How to Store & Reheat
Stuffed mushroom caps will store well in the fridge in an airtight container, for up to 4 days. To reheat, simply pop the desired quantity in the microwave for about 45 seconds.
Variation: Stuffed Portobello Mushrooms
Prepare the filling as per instructions. Wipe and clean 4-6 portobello mushrooms, then snap off the woody stem.
Fill each mushroom cap with 3 tablespoons of filling. Pack it by pressing gently with the back of a spoon.
Preheat the air fryer to 320F for 2 minutes. Place the stuffed mushrooms in the air fryer basket and cook for 10-12 minutes, or until golden brown.
Recipe Tips & Notes
- Cleaning mushrooms: Since mushrooms soak up liquid, spray them with water instead of soaking them. Then, use a damp kitchen towel and wipe off the dirt gently.
- Stuffing tip: If a mushroom is not big enough in size to hold the stuffing, remove the stem and gently push 'in' the cap walls, widening the cavity for stuffing. Even if you crack the walls, patch it back and the stuffing will hold it together.
- Over-stuff them: Don't be afraid to over-stuff the mushrooms. The filling wilts down as the veggies cook and the cheese melts. Use the back of a spoon to really pack down the filling.
- Left-over filling: If you have a left-over filling, refrigerate it in an air-tight container for later use. You can break a few eggs in it, whisk it and make a delicious veggie-cheesy frittata.
- Customize the taste: If you don't like the flavor of ground coriander, substitute that with an Italian seasoning blend and it will taste just as delicious.
Frequently Asked Questions
Don't wash or soak the mushrooms while cleaning, as that makes them absorb the water and make them soggy.
Using a damp cloth, gently wipe each mushroom until it is clean. Gently snap off the stem from the mushrooms pulling sideways, leaving the mushroom cap hollow. Press the edges of the mushroom wall inwards to widen the cavity for stuffing.
It's probably due to the filling you picked. Veggies like tomatoes release excess juices as they cook, so pick vegetables that are less likely to do that, for example, peppers, broccoli, and celery.
Store cooked leftovers in an airtight container in the refrigerator for up to 4 days. I would not recommend storing uncooked assembled stuffed mushrooms as the seasoning will draw out the moisture in the filling and mushrooms.
The mushrooms have gone bad if they develop a sticky-slimy surface and get look bruised with darker spots. Also, if you cut open one, if the inside looks brown and soggy, it has gone bad. It's best to toss of away.
More Air Fryer Appetizer Recipes
These recipes are part of Quick & Easy Appetizer Recipes Collections:
📖 Recipe
Air Fryer Stuffed Mushrooms
Want to save this recipe?
We'll email this post to you, so you can come back to it later!
Video
Equipment
Ingredients
Mushrooms
- 12-15 Cremini Mushrooms or button mushrooms
- 1 teaspoon olive oil
- ⅛ teaspoon salt
- ⅛ teaspoon crushed black pepper
- 1 teaspoon balsamic vinegar
Filling
- ¼ cup bell pepper (I use rainbow peppers)
- ¼ cup onion ,chopped
- 2 tablespoon cilantro ,chopped
- 1 tablespoon jalapeno or green chili, finely chopped
- ⅓-½ cup grated mozzarella cheese Or any assorted shredded cheese
- 1 teaspoon ground coriander
- ¼ teaspoon salt
- ¼ teaspoon paprika or Kashmiri red chili
Instructions
Prepare the Mushrooms
- Clean mushrooms: Using a damp cloth, gently wipe each mushroom until it is clean. Gently snap off the stem from the mushrooms pulling sideways, leaving the mushroom cap hollow.
- Season mushrooms: In a bowl, toss the mushrooms with olive oil, salt, black pepper and balsamic vinegar. Keep aside.
- Make filling: In a separate bowl, combine chopped peppers, onion, jalapeno, cilantro, shredded cheese and spices. Mix everything until it is well combined.
- Stuff mushrooms: Using a teaspoon, or any small spoon, stuff the mushroom caps generously with the filling. Use the back of the spoon to press the filling into the mushroom cavity and pack it in. The mushrooms should look pretty full. (Don't worry, the filling melts down and reduces in size).
Cook mushrooms using any one of your preferred methods below:
- Air Fryer: Place the stuffed mushrooms in the air fryer basket. Cook at 320°F for 9-10 mins, depending on the size of your mushrooms. (small size= 9mins; regular size: 10 mins)
- Air Fryer Lid: Place the trivet in the cooking pot in your electric pressure cooker. Place the mesh basket on top of the trivet. Layer the mushrooms, avoid overcrowding them. Place the crisplid on the cooker and cook for 12 minutes at 325° F.
- Oven: Pre-heat the oven to 400°F. Place the stuffed mushrooms on an aluminum or parchment-lined baking sheet. Bake for 16-18 minutes, depending on your oven strength. The mushrooms should be dark brown, and the cheese should be slightly golden brown.
Notes
- Cleaning mushrooms: Since mushrooms soak up liquid, spray them with water instead of soaking them. Then, use a damp kitchen towel and wipe off the dirt gently.
- Stuffing tip: If a mushroom is not big enough in size to hold the stuffing, remove the stem and gently push 'in' the cap walls, widening the cavity for stuffing. Even if you crack the walls, patch it back and the stuffing will hold it together.
- Over-stuff them: Don't be afraid to over-stuff the mushrooms. The filling wilts down as the veggies cook and the cheese melts. Use the back of a spoon to really pack down the filling.
- Left-over filling: If you have a left-over filling, refrigerate it in an air-tight container for later use. You can break a few eggs in it, whisk it and make a delicious veggie-cheesy frittata.
- Customize the taste: If you don't like the flavor of ground coriander, substitute that with an Italian seasoning blend and it will taste just as delicious.
Nutrition
,
Leave a Reply