These air-fryer stuffed mushrooms are incredibly easy to make with just four ingredients. They’re low-carb, keto-friendly, and delicious — a must-try appetizer.
Mushrooms are a favorite in my home: nutritious, low in calories, and versatile. What’s not to like?
You might also enjoy my breaded air-fryer mushrooms, simple garlic mushrooms in the air fryer, and crunchy oyster mushrooms in the air fryer.
Instructions
Rinse the mushrooms briefly in a colander under running water and dry them quickly with a towel. Carefully remove the stems and set the caps aside.
Finely chop the reserved stems and season with pepper. Grate your cheese — cheddar, Parmesan, or a mix of both work well.
Preheat the air fryer to 180°C (360°F) for about 4 minutes. Add a pinch of salt to the chopped stems, combine with the grated cheese, and fill each mushroom cap with the mixture. I like an extra sprinkle of cheese on top for a golden finish. For color and flavor, mix in some chopped fresh herbs if you like.
Lightly brush the air-fryer basket with oil and arrange the stuffed mushrooms with the filling facing up.
Air-fry at 180°C (360°F) for 6–8 minutes, until the mushrooms are cooked through and the cheese has melted and browned slightly. You can line the basket with parchment paper for easier cleanup.
Cooking time depends on mushroom size. Larger caps may need 10–12 minutes, so keep an eye on them. Serve hot with a dip of your choice — chipotle mayo or blue cheese dip are great options. We often enjoy them plain because they’re so tasty!
Expert Tips
1. Choose fresh mushrooms; avoid ones that look grey or wrinkled.
2. Button, cremini, or baby portobello mushrooms work well. Remove the stem to create the cavity for stuffing.
3. Do not soak mushrooms in water; they absorb moisture and become soggy. A quick rinse and a dry with a clean towel is enough.
4. The simple filling of chopped stems, seasoning, and cheese is quick and delicious. If you prefer, add breadcrumbs, sautéed onions, bell peppers, garlic, cooked quinoa, or other grains with the cheese for a different texture and flavor.
5. These are best served hot, but leftovers keep in the fridge and reheat nicely in the air fryer.
6. Make sure the mushrooms sit upright in the basket so the filling stays in place. If they tip, the cheese can melt into the basket.
7. Use parchment paper to make cleanup easier and to catch any melted cheese.
Air fryer Stuffed Mushrooms
Rachna Parmar
Pin Recipe
Equipment
- Air fryer
Ingredients
- 16 button mushrooms (or cremini / baby portobello)
- 1/2 tsp pepper
- 1/4 tsp salt
- 1/2 cup grated cheese (cheddar, Parmesan, or a mix)
Instructions
- Rinse mushrooms briefly, dry, and remove stems.
- Finely chop the stems, season with pepper, and grate the cheese.
- Preheat the air fryer to 180°C (360°F) for 4 minutes.
- Mix the chopped stems with salt and cheese, fill the mushroom caps, and top with extra cheese or herbs if desired.
- Brush the basket lightly with oil and place mushrooms upright in the basket.
- Air-fry for 6–8 minutes until cooked and cheese has melted. Larger mushrooms may need 10–12 minutes.
- Serve hot with a dip such as chipotle mayo or blue cheese, or enjoy them plain.
Notes
1. Use fresh mushrooms; avoid grey or wrinkled ones.
2. Button, cremini, or baby portobello are ideal. Remove stems and stuff the caps.
3. Avoid soaking mushrooms; they absorb water. Rinse quickly and pat dry.
4. The simple filling of chopped stems and cheese is tasty, but you can add breadcrumbs, sautéed vegetables, grains, or extra seasonings.
5. Best served hot; leftovers refrigerate well and reheat in the air fryer.
6. Keep mushrooms upright while air-frying to prevent filling from spilling into the basket.
7. Line the basket with parchment to simplify cleanup and catch melted cheese.
Nutrition
Calories: 79 kcal | Carbohydrates: 3 g | Protein: 6 g | Fat: 5 g | Fiber: 1 g
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