Air Fryer Stuffed Mushrooms Recipe

I have been making our family's famous stuffed mushrooms for years, but once I discovered the magic of the air fryer, I have never looked back.

What I love about my recipe is that it only takes you a short time to prepare and cook! With only a few ingredients and minimal prep work, you get a delectable appetizer, snack, or side dish ready in no time.

To add, the air fryer gives a golden brown color and perfectly crispy texture that’s quite hard to achieve when using other methods like baking or traditional frying. Not only does air frying requires less oil or butter, but it produces consistent results while saving time.

In this recipe, I’ll walk you through the step-by-step instructions for making my favorite air-fried stuffed mushrooms. Trust me, once you try this version, you'll never go back to the old way of making stuffed mushrooms and ask, “Why didn’t I discover this sooner?”

Jump to:

• Ingredients
• Tools and Equipment Needed
• Instructions
• Serving Recommendations
• Air Fryer Stuffed Mushrooms Recipe Variations
• More Stuffing Combinations
• What to Do With Leftovers?
• Pro Tips and Troubleshooting
• Final Thoughts
• Recipe

Ingredients

• 8 pieces or 450 grams or 1 lb of large mushrooms for baking
• 1 large shallot
• 8 oz/230 g cheddar cheese
• 4 oz/120 g soft (cream) cheese
• 2 tablespoon of mayonnaise
• 1 hard-boiled egg
• 1 tablespoon of clarified butter
• 1 teaspoon of olive oil spray
• 1 tablespoon of fresh basil
• 1 teaspoon dry basil
• ½ teaspoon of salt
• ½ teaspoon of pepper

Tools and Equipment Needed

• Air fryer (I use the Air Fryer Instant Vortex Plus XL.)
• A pan
• A mixing bowl
• A teaspoon for stuffing
• Knives
• Cutting board
• Cheese grater
• Paper towels
• Parchment paper for air fryer
• Cooking tongs
• A serving dish

Instructions

1. Wash the mushrooms (if they have stems, separate them), wipe them with paper towels, and trim the edges for easier stuffing. The mushrooms I’m using are large, about 3 inches in diameter, with a total weight of 16 oz.

Tip: If your mushrooms come with stems, they don’t have to go to waste and can come in handy for stuffing. If you saute them with onion and add them to the filling, the dish will have an even better flavor.

2. Boil a chicken egg for 8 minutes, peel, and finely chop. Put aside in a mixing bowl.

3. Finely chop the onion and the leftover mushroom trimmings. Put them in a preheated pan with melted butter. Add salt and cook for about 5 minutes over medium heat until they're soft and golden. Add the sauteed ingredients, cream cheese, mayonnaise, and dry basil to the chopped egg in the mixing bowl.

4. Preheat the air fryer to 360ºF (182ºC) on bake mode, if your air fryer comes with that function; if it doesn’t, the air fry function will still do the trick. However, if your mushrooms are small, they may roll over so you’ll need to check them from time to time.

5. Once the device is hot, put parchment paper on the bottom, spray with olive oil, add the mushrooms without the stuffing, and bake for two minutes. The excess moisture will evaporate, and the mushrooms may shrink slightly in size and become denser. Remove them and let them cool.

6. While the mushrooms are cooling, grate the cheddar cheese and put ⅔ of it into a bowl. I like to leave ⅓ of the cheese for the final baking.

7. Stuff the cooled mushrooms with the filling using a teaspoon. I add chopped garlic on top for it to bake though better.

8. For the final air frying, preheat your device to 360ºF (182ºC) for a couple of minutes, depending on your device. Once it reaches the desired temperature, place parchment paper in the air fryer basket and lightly spray it with olive oil. Arrange the mushrooms in a single layer and air fry for 10 minutes. 

9. After 10 minutes, remove the basket and sprinkle each mushroom with the leftover shredded cheddar cheese. Return to the air fryer for another 4 minutes, then remove the stuffed mushrooms with tongs carefully and arrange them on a serving plate.

Tip: You can also prepare the stuffing in advance, for example, the day before, and then cook them the next day. Two to three of these stuffed mushrooms are a great start to any day.

Serving Recommendations

These air-fried stuffed mushrooms make a great side dish or can be served as a fantastic appetizer for a variety of occasions, such as parties, game day, or even a simple snack. They can also be eaten at room temp.

They pair really well with a lot of beverages, such as wine, beer, or just plain sparkling water. Serve them hot out of the air fryer, and watch them disappear in no time!

Air Fryer Stuffed Mushrooms Recipe Variations

While my recipe for air fryer stuffed mushrooms are already delicious on its own, there are many variations that can add a unique twist to your menu. You can also change some ingredients to accommodate your personal preference.

The shallot can be easily replaced with ordinary onions, leeks, and red onions—whatever is more accessible or palatable to you. I also used plain, unseasoned cream cheese, but you can use cream cheese that’s already preflavored with mushrooms or herbs. 

You can use gouda, Maasdam, and other hard cheeses instead of cheddar. However, I don’t recommend using mozzarella, as it will melt after baking, and the filling already has soft cheese in it.

On the other hand, mushrooms have the strongest taste when they’re baked. As much as additional flavors will not hurt, just make sure not to overdo it. 

The size of the mushrooms, in general, does not really affect the flavor. If the mushrooms are small, it will only affect the stuffing time. But it should be noted that larger champignons may have a less intense taste; however, I personally never noticed that. The result is always excellent.

In addition, fresh basil and other dry seasonings can also be replaced with any of your favorite seasonings—for example, oregano or a mixture of Italian or Provence herbs. I also recommend using just a small amount of ground pepper, as it can overpower the delicate taste of mushrooms.

If you opt to use smaller mushrooms, you may need to finely chop your onions and eggs and use a smaller grater for the cheese. 

As I’ve previously mentioned, you can replace the ingredients in this recipe with a multitude of alternatives since stuffed mushrooms are quite flexible—you can enjoy a variety of filling options. The filling can also be customized to your liking, whether you prefer vegetarian or meat-based options.

More Stuffing Combinations

• Cheddar or gouda with fried mushroom stems and onions
• Minced meat (beef, pork, or a combination of all) and cheese
• Chicken fillet plus mushroom stems with mayonnaise
• Mushroom stems, ham, hard cheese, onion
• Shrimps with garlic and hard cheese
• Potato, bacon, raw egg with hard and soft cheeses, mayonnaise, and garnish with capers

What to Do With Leftovers?

If you happen to have leftover stuffed mushrooms, you can store them in the fridge for two to three days. 

They can be enjoyed cold, for example, by slicing them in half and placing them on a piece of bread or toast that has been lightly buttered. It makes for a delicious breakfast toast.

Ready-made mushrooms can even be frozen. Using tongs, carefully remove and place them in freezer bags or a container with an airtight lid. Keep in mind that the mushrooms will get slightly bigger in the freezer, so you need to leave some extra room for them in the bag or container, whichever you use. 

Frozen boiled champignons can be stored in the freezer for up to six months, but I would not recommend doing this, as the temperature difference and humidity will ruin its appearance, aroma, and taste. 

But from my experience, there won't be any leftovers to store or freeze. This dish is often the first to go.

Pro Tips and Troubleshooting

Some cheeses contain more salt than others, so use salt sparingly. If you're using cheeses such as Pecorino or parmesan in your recipe, you may not need salt at all, as these have a salty flavor profile.

Taste-test the filling before stuffing them inside the mushrooms. If you accidentally over-salt, you can add another boiled egg or grated cheese that’s not too salty.

Furthermore, air frying the mushrooms for 2-3 minutes before stuffing makes it easier to fill them. The filling will be distributed more evenly, reducing cooking time. I learned this trick from a chef who worked in various restaurants for a long while.

If you’re pinched with time, you can opt to skip this step. The mushrooms will shrink slightly, but it won't significantly affect the outcome.

Final Thoughts

I hope this recipe for air fryer stuffed mushrooms has inspired you to give this dish a try. With its quick preparation time and crispy texture, it's sure to become a crowd-pleaser at your next gathering. 

Don't be afraid to get creative with the filling and seasonings, as there are countless ways to customize this recipe to your liking.

As an expert home cook, I can confidently say that the air fryer is a game-changer when it comes to making stuffed mushrooms. So, whether you're hosting a party or just looking for a tasty snack, this recipe will surely blow you away with its deliciousness.

If you're looking for even more delicious recipes and culinary inspiration, I highly recommend checking out Also the Crumbs Please—a fantastic resource for home cooks of all levels.

Recipe