Air Fryer Stuffed Mushrooms (Printable view)

Savory mushrooms filled with creamy spinach and cheese, crisped to golden perfection for an easy appetizer.

# What You 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:

01 - Preheat air fryer to 350°F for 3 minutes
02 - Gently remove stems from mushrooms. Finely chop the stems and set aside
03 - In a skillet over medium heat, add chopped mushroom stems and spinach. Cook for 2-3 minutes until 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 filling evenly into each mushroom cap, mounding slightly
06 - Sprinkle the tops with additional Parmesan cheese
07 - Lightly spray 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 10-12 minutes, or until mushrooms are tender and the tops are golden
09 - Garnish with extra parsley and serve warm

# Expert Advice:

01 -
  • They cook in under 15 minutes total, which means you can go from empty kitchen to serving appetizers before anyone even notices you've been working.
  • The air fryer makes the caps tender while the filling stays creamy without any of the drying-out that sometimes happens in a traditional oven.
  • Low carb, vegetarian, and the kind of thing that feels fancy enough for company but casual enough for a weeknight snack.
02 -
  • Don't skip the step of wilting the spinach first because raw spinach releases water as it cooks and turns your lovely filling into a sad, watery mess.
  • If your mushrooms release a lot of liquid while cooking, it's because they're naturally high in water content and that's normal, but excess moisture means the filling won't crisp on top as nicely.
  • The air fryer does all the heavy lifting here, so resist the urge to cook them longer than 12 minutes or the caps will start to shrink and the texture becomes rubbery instead of tender.
03 -
  • Softening your cream cheese at room temperature for 15 minutes before mixing makes everything blend smoothly and prevents lumps that ruin the texture of your filling.
  • The secret to golden tops is that light spray of olive oil on the mushrooms themselves right before air frying, which encourages browning without adding heaviness to the dish.
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