Air Fryer Stuffed Mushrooms

Serve a platter of these at your next party or just enjoy them for snack time. No condiments needed! 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 bread crumbs.

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!

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.