Air Fryer Stuffed Mushrooms (Print Version)

Savory mushrooms stuffed with creamy spinach and cheese, cooked to a golden crisp in the air fryer.

# What You'll Need:

→ Mushrooms

01 - 16 medium white or cremini mushrooms, stems removed and wiped clean

→ Filling

02 - 4 oz cream cheese, softened
03 - 2 oz fresh spinach, finely chopped
04 - 1 small garlic clove, minced
05 - 2 tablespoons grated Parmesan cheese
06 - 2 tablespoons breadcrumbs, optional for texture
07 - 1 tablespoon fresh parsley, chopped plus extra for garnish
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
10 - ¼ teaspoon crushed red pepper flakes, optional

→ Topping

11 - 2 tablespoons grated Parmesan cheese
12 - Olive oil spray

# How to Make It:

01 - Preheat your air fryer to 350°F for 3 minutes.
02 - Gently remove the stems from the mushrooms and chop them finely, then set aside.
03 - In a skillet over medium heat, add the chopped mushroom stems and spinach. Cook for 2 to 3 minutes until the spinach is wilted and moisture has evaporated. Remove from heat and let cool slightly.
04 - In a mixing bowl, combine softened cream cheese, cooked spinach and mushroom stems, garlic, Parmesan, breadcrumbs, parsley, salt, pepper, and red pepper flakes. Mix until smooth and well combined.
05 - Spoon the filling evenly into each mushroom cap, mounding slightly.
06 - Sprinkle the tops with additional Parmesan cheese.
07 - Lightly spray the air fryer basket with olive oil. Arrange stuffed mushrooms in a single layer. Mist the tops with a light olive oil spray.
08 - Air fry at 350°F for 10 to 12 minutes, or until mushrooms are tender and the tops are golden.
09 - Garnish with extra parsley and serve warm.

# Expert Tips:

01 -
  • They're ready in less than half an hour, which means you can surprise guests without spending your entire evening in the kitchen.
  • The air fryer does the heavy lifting, crisping the mushrooms perfectly while keeping the filling creamy and impossibly tender.
  • One batch makes enough for a crowd, yet the recipe scales down easily if you're just cooking for yourself.
02 -
  • If you skip the step of cooking down your spinach and mushroom stems, the moisture they release will turn your creamy filling into a watery mess and your mushroom caps will collapse.
  • Crowding the air fryer basket slows down cooking and prevents proper crisping, so resist the urge to stack or squeeze in extra mushrooms even if you think they'll all fit.
03 -
  • If your air fryer has a tendency to cook unevenly, rotate the basket halfway through cooking even though it only takes twelve minutes total.
  • Buying pre-shredded Parmesan is fine if that's what you have, but freshly grated really does melt better and won't give your filling a gritty texture.
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