Stuffed Mushrooms – Airfryer, Oven & Crisplid

August 16, 2019 (Updated: August 17, 2019) By Aneesha |

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Crisp mushroom caps filled with a veggie, herb and cheese mix! These mouth watering Stuffed Mushrooms are a perfect vegetarian and keto-friendly appetizer, ready in under 30-minutes using an Airfryer, oven or the new Mealthy Crisplid. Serve a platter of these at your next party or just make them for snack-time!

A crisp baked mushroom on a black plate

Easy 30-Minute Low-Carb Recipe (keto friendly)

This is the most made recipe for snack-time in my home. Reason being, it is so simple to put this together, it literally takes 10 minutes to prep and stuff the mushrooms. Then bake them using an Airfryer, oven or Crisplid, and enjoy!

Also, this is a perfect family-pleasing recipe for us. It works for my kids who’ll eat anything with cheese, and it is great for hubby and my low-carb diet since it doesn’t have any breadcrumbs. It works for anyone following the KETO diet too.

Cheesy mushrooms garnished with cilantro

Delicious Vegetarian & Gluten-Free Appetizer

Whenever I am entertaining, I am always looking for recipes that will please all and will accommodate different dietary preferences.

These Stuffed Mushrooms are a crowd-pleaser! All ingredients in this recipe are vegetarian as well as gluten-free.

Cheesy baked mushrooms on a black plate

How to Make Stuffed Mushrooms

Here are the step by step instructions for this easy under 30-minute recipe!

Ingredients Needed for this Recipe

Ingredients for making Stuffed Mushrooms
Ingredients: Mushrooms, peppers, jalapeno, onion, cilantro, cheese, salt, pepper, paprika and ground coriander

Prepare the 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.
  • Press the edges of the mushroom wall inwards to widen the cavity for stuffing. (watch video for clarity)
Clean mushrooms and remove stem
Clean the mushrooms and remove the stem

Season Mushrooms and Prepare Filling

  • In a bowl, toss the mushrooms with olive oil, salt, black pepper and balsamic vinegar. Keep aside.
  • In a separate bowl, combine chopped peppers, onion, Jalapeno, cilantro, shredded cheese and spices.  Mix everything until it is well combined.
Season mushrooms and prepare the veggie, herb and cheese filling
Season mushrooms and prepare the cheese, herb and veggie filling

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).
Stuff the mushrooms generously
Stuff the mushrooms generously

Cook Mushrooms using one of the following methods:

  • MEALTHY CRISPLID: 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.
Cooking mushrooms using Mealthy Crisplid
Cooing mushrooms in a pressure cooker using Mealthy Crisplid
  • 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)
Cooking stuffed mushrooms in an Airfryer
  • OVEN: Pre-heat the oven at 400°F. Place the stuffed mushrooms on an aluminum or parchment lined baking pan. 
  • Bake for 16-18 minutes, depending on your oven strength. The mushrooms should be dark brown, and 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!

Tips for Delicious Stuffed Mushrooms:

  • Since mushrooms soak up liquid, avoid rinsing to clean them.  Instead, use a damp kitchen towel and wipe off the dirt gently.
  • 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.
  • Don’t be afraid to over-stuff the mushrooms. The filling wilts down as the veggies cook and cheese melts. Use the back of a spoon to really pack down the filling.
  • If you have 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 Italian seasoning blend and it will taste just as delicious. 
Cheesy mushrooms garnished with cilantro

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Cheesy mushrooms garnished with cilantro

Easy Stuffed Mushrooms

Crisp mushroom caps filled with a veggie, herb and cheese mix! These mouth watering Stuffed Mushrooms are a perfect vegetarian and keto-friendly appetizer, ready in under 30-minutes using an Airfryer, oven or the new Mealthy Crisplid. Serve a platter of these at your next party or just make them for snack-time!
5 from 2 votes
Print Pin Rate Recipe
Prep Time: 10 minutes
Cook Time: 12 minutes
Resting Time: 5 minutes
Total Time: 27 minutes
Servings: 6
Calories: 41kcal

Ingredients

Mushrooms

Filling

  • ¼ cup bell pepper (I use rainbow peppers)
  • ¼ cup onion ,chopped
  • 2 tbsp cilantro ,chopped
  • 1 tbsp jalapeno or green chili, finely chopped
  • ⅓-½ cup grated mozzarella cheese Or any assorted shredded cheese
  • 1 tsp ground coriander
  • ¼ tsp salt
  • ¼ tsp 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:

  • Mealthy Crisplid: 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.
  • 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)
  • Oven: Pre-heat the oven at 400°F. Place the stuffed mushrooms on an aluminum or parchment lined baking pan.  Bake for 16-18 minutes, depending on your oven strength. The mushrooms should be dark brown, and 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!

Video

Notes

Tips for Making These Mushrooms Perfect:

  • Since mushrooms soak up liquid, avoid rinsing to clean them.  Instead, use a damp kitchen towel and wipe off the dirt gently.
  • 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.
  • Don’t be afraid to over-stuff the mushrooms. The filling wilts down as the veggies cook and cheese melts. Use the back of a spoon to really pack down the filling.
  • If you have 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 Italian seasoning blend and it will taste just as delicious. 
Note: The nutrition facts below are my estimates.  They do not include the garnishes.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Calories: 41kcal | Carbohydrates: 3g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 188mg | Potassium: 208mg | Fiber: 1g | Sugar: 2g | Vitamin A: 320IU | Vitamin C: 12mg | Calcium: 39mg | Iron: 0.2mg
Course: Appetizer, Snack
Cuisine: American, Indian
Keyword: Easy Stuffed mushrooms, Keto Stuffed Mushrooms, Stuffed Mushrooms, Vegetarian Stuffed Mushrooms
Did you try this recipe?Mention @SpiceCravings or tag #spicecravings!

HEY! NICE TO MEET YOU!

Aneesha holding a glass of white wine Hi, I'm Aneesha, a foodie by birth and the mind, body and soul behind Spice Cravings. Here I share quick, easy & healthy Indian & global recipes that are low in effort and big on taste! A recipe doesn't make it on the blog unless it is tested multiple times and gets a thumbs-up from my taster-in-chief, my husband, and my teen-chefs, my twin girls!

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