I have been making our family's famous stuffed mushrooms air fryer recipe with cheddar for years, but once I discovered the beauty of the air fryer, I have never looked back.
I especially like the way the air fryer cooks the mushrooms because they become tender without sitting in too much moisture. If you want another easy air fryer recipe, try these Air Fryer Taquitos. Keep reading to see how easy these stuffed mushrooms are to put together.
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Video Instructions
Try These Stuffed Mushrooms Air Fryer
If you normally bake stuffed mushrooms in the oven, the air fryer method is definitely worth trying. Cooking the empty mushrooms for a couple of minutes first gets rid of some of their moisture before you add the filling, which makes a big difference.
The filling is my favorite part of this perfect appetizer. It’s creamy and savory with little pieces of shallot and mushroom mixed through it, and the extra cheese added near the end gives the tops a nice finish. You won't be needing panko breadcrumbs in this recipe.
Why You’ll Love It
- Creamy filling: The cream cheese and mayonnaise make the center rich and creamy, while the shallot and basil add plenty of flavor.
- Tender mushrooms: Air frying the mushrooms briefly before stuffing them helps remove some of their extra moisture.
- Great for appetizers: These are easy to pick up and serve, so I like them when I need a warm appetizer or snack.
- Can be prepared ahead: You can make the stuffing the day before and cook the mushrooms when you’re ready to serve them.
Ingredients
- White mushrooms: I like using large white button mushrooms or cremini mushrooms work, around 3 inches across, because there’s actually enough room inside for a good amount of filling. Smaller mushrooms can work, but they’re more fiddly to stuff and can roll around in the air fryer. Large Portobello mushrooms or Baby Bella can also work.
- Cream cheese: This is what gives the filling its creamy texture and helps hold the other ingredients together. I use soft cream cheese, so it mixes easily with the cooked shallot, mushrooms, egg, and mayonnaise. I also prefer the taste of cream cheese over sour cream in this recipe, but you can switch it if you like.
- Shallot: I prefer shallot here because its onion flavor is a little milder and slightly sweeter. It’s cooked in the butter with the mushroom trimmings first, which softens it and gives the filling more flavor than adding it raw.
- Basil: This recipe uses both fresh and dried basil, and I wouldn’t skip the seasoning because the creamy filling needs something fresh and savory to balance it. The dried basil mixes easily through the filling, while the fresh basil gives you that stronger herb flavor.
How to Make Stuffed Mushrooms Air Fryer
1. Wash the mushrooms, separate the stems if they have them, wipe them with paper towels, and trim the edges to make them easier to stuff. The mushrooms I’m using are large, about 3 inches in diameter, with a total weight of 16 oz.
Tip: If your mushrooms have stems, finely chop them and keep them for the filling.
2. Boil the egg for 8 minutes, peel it, finely chop it, and place it in a mixing medium bowl.
3. Finely chop the shallot and leftover mushroom trimmings.
4. Melt the clarified butter in a preheated pan. Add the shallot, mushroom trimmings, pepper, and salt, then cook over medium heat for about 5 minutes until soft and golden brown.
5. Add the cooked shallot and mushroom mixture, cream cheese, mayonnaise, and dried basil to the chopped egg.
6. Preheat the air fryer to 360°F (182°C) on bake mode. If your air fryer doesn’t have bake mode, use the air fry setting.
7. Place parchment paper in the basket, spray with olive oil, and add the unstuffed mushrooms.
8. Air fry the mushrooms for 2 minutes. Remove them from the air fryer and let them cool.
9. While the mushrooms cool, prepare the cheese, keeping ⅓ aside for the final cooking.
10. Stuff the cooled mushroom caps with the prepared filling using a teaspoon.
11. Preheat the air fryer again to 360°F (182°C) for a couple of minutes.
12. Place parchment paper in the basket and lightly spray with olive oil. Arrange the stuffed mushrooms in a single layer. Air fry for 10 minutes.
13. Sprinkle the remaining cheddar cheese over the mushrooms and return them to the air fryer for another 4 minutes.
14. Carefully remove the mushrooms with tongs, garnish with fresh parsley or chives on top, and serve this side dish warm.
Recipe Tips
- I prefer wiping mushrooms with a damp paper towel rather than holding them under running water. Mushrooms absorb moisture easily, and too much can make them soggy.
- If the cavity is quite small, gently remove a little more from the center so you have enough room for the filling.
- Chop any mushroom stems quite finely. Smaller pieces blend into the creamy filling much better.
- Don’t pile the filling too high because it can melt over the sides as the mushrooms cook.
- Give the mushrooms a little room in the air fryer basket rather than crowding them together.
- I wouldn't recommend placing leftovers in the freezer as the mushrooms can get soggy and unpleasant. You can leave them in the fridge in an airtight container for a day.
- You can use variations of cheese for this recipe, I find parmesan cheese mixed with cheddar works well, too.
What Can You Serve With This?
- Green salad
- Garlic bread
- Grilled chicken
- Other bite-sized appetizers
FAQs
Yes. You can prepare and stuff the mushrooms a few hours ahead of time and keep them covered in the refrigerator. When you’re ready to serve, just place them in the air fryer and cook as directed.
Large white button mushrooms or cremini mushrooms are ideal because they’re sturdy and hold the filling well. Try to choose mushrooms that are similar in size so they cook evenly.
Avoid soaking the mushrooms in water when cleaning them. Wipe them with a damp cloth instead. Also, cooking them in the air fryer helps evaporate excess moisture so they stay tender but not soggy.
Absolutely. A lot of people like to add cooked bacon bits, breadcrumbs for a little crunch, or extra herbs. The base filling is very flexible, so it’s easy to adjust to your taste.
Yes. In this recipe, the empty mushrooms are air fried for 2 minutes before you add the filling. This helps some of their excess moisture evaporate before the final cooking.
Recipe
Stuffed Mushrooms Air Fryer
Ingredients
- 8 pieces white mushrooms 450 grams or 1 lb
- 1 piece large shallot
- 4 oz soft (cream) cheese
- 2 tablespoon mayonnaise
- 1 piece hard-boiled egg
- 1 tablespoon clarified butter
- 1 teaspoon olive oil
- 1 tablespoon fresh basil
- 1 teaspoon dried basil
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- 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.
- Boil a chicken egg for 8 minutes, peel, and finely chop. Put aside in a mixing bowl.
- 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.
- 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). 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.
- 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.
- Stuff the cooled mushrooms with the filling using a teaspoon. I add chopped garlic on top for it to bake though better.
- 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.
- 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.
Notes
Cooking Time and Temperature
Air fry at 360°F (182°C) for 2 minutes before stuffing, then 10 minutes after stuffing and another 4 minutes after adding the remaining cheese.Taste & Texture
Tender mushrooms with a rich, creamy filling and a lightly golden top.Storage, Freezing & Reheating
- Refrigerator: Store leftover stuffed mushrooms in an airtight container in the fridge.
- Freezer: Not recommended.
- Reheat: Warm the mushrooms in the air fryer until heated through.
Serving Recommendations
- I like serving these straight from the air fryer while the mushrooms are still tender and the filling is warm and creamy.
- They work really well as an appetizer, but two or three can also make a more filling snack.
Recipe Variations and Substitutions
- Use medium mushrooms if you can’t find large ones, although they won’t hold as much filling.
- Use ¼ of a small onion if you don’t have a shallot.
- Neufchâtel cheese can be used in place of cream cheese for a lighter option.
Proper Storage Tips
- Let leftover mushrooms cool before placing them in an airtight container.
- Keep them refrigerated until you’re ready to reheat them.
- Prepare the stuffing a day ahead if you want to save time before serving.
Pro Tips
- Don’t soak the mushrooms in water.
- Save and finely chop the mushroom stems for the filling.
- Don’t overfill the mushrooms.
- Leave room between them in the air fryer basket.
Video
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