Make low carb Air Fryer stuffed mushrooms for an easy party appetizer in just minutes.
Mushroom caps are stuffed with an herby cream cheese filling topped with parmesan cheese for a quick snack or simple side dish.
Holly’s Recipe Highlights
- Flavor: Cheesy herb-stuffed mushrooms are always the first to go at a party.
- Skill Level: Prep the mushrooms, add filling, and cook in the air fryer. Easy peasy!
- Prep note: Assemble and chill up to a day early, then cook when ready.
- Budget tip: Finely chop up leftover veggies or meat to add to the filling.
Simple Staples with Big Flavor
Mushrooms: Choose small brown (baby Bellas) or white mushrooms for this recipe. Portobellos can be used to make a first course or light dinner, but may need extra filling, so double the filling recipe.
Cheesy Filling: Use full-fat cream cheese for the best texture. And plenty of grated parmesan on top really makes these burst with flavor.
Mix Things Up
- Add diced bell peppers, chopped spinach, cooked Italian sausage, bay shrimp, crab, smoked salmon, or bacon bits to create a new recipe every time.
- Try mixing in blue cheese crumbles, feta, gorgonzola, or even a pre-seasoned cream cheese if time is short.
How to Make Air Fryer Stuffed Mushrooms
- Prep mushroom caps.
- Cook stems, garlic, and onion in butter and cool.
- Blend onion mixture (full recipe below) with remaining ingredients.
- Fill cream cheese mixture into caps and top with parmesan cheese.
- Air fry 7-9 minutes or until the cooked through.
Stuffed Mushroom Perfection
- Brush any dirt or debris from the mushrooms instead of rinsing them for the best texture.
- Let cream cheese come to room temperature while prepping the rest of the recipe. This allows for faster and easier blending.
- For easy filling and cleanup, place the filling in a small sandwich bag and snip off one corner. Pipe the filling into each mushroom cap.
- Cook stuffed mushrooms in an air fryer silicone pan or use aluminum foil to keep them upright.
Share, Save, and Store
Air fryer mushrooms are delish on a buffet table with other appetizers like bacon wrapped jalapenos, or pickle chips. They’re also a tasty side to an oven baked steak.
Keep leftover air fryer stuffed mushrooms in a single layer in a covered container in the refrigerator for up to 3 days.
Enjoy them chilled or reheat them in the air fryer or under the oven broiler with a fresh sprinkle of parmesan cheese.
Low Carb Air Fryer Appetizers
Did you enjoy this Air Fryer Stuffed Mushrooms recipe? Leave a comment and rating below.
Air Fryer Stuffed Mushrooms
Equipment
Ingredients
- 12 large cremini mushrooms about 1 pound
- 2 cloves garlic minced
- ¼ cup onion finely diced
- 1 tablespoon salted butter
- 4 ounces cream cheese
- ¼ teaspoon thyme leaves
- 1 teaspoon Worcestershire sauce
- 1 tablespoon chopped fresh parsley
- ¼ cup grated parmesan cheese divided
- pepper to taste
Instructions
- Clean mushrooms and remove stems. Finely dice stems.
- Combine stems, garlic, onion, and butter in a small pan. Cook over medium heat until onion is tender, about 5 minutes. Cool the mixture completely.
- In a medium bowl, mix onion mixture with cream cheese, thyme, Worcestershire, parsley, pepper to taste, and 3 tablespoons parmesan cheese.
- Fill mushroom caps with cream cheese mixture and sprinkle remaining parmesan cheese on top.
- Place caps in the air fryer and cook at 380°F for 7-9 minutes. Cook in batches if necessary.
Notes
- Cover and refrigerate leftover air fryer stuffed mushrooms for 3 days.
- Use room temperature cream cheese for easier blending.
- Squeeze the filling into each mushroom cap using a sandwich bag with a snipped corner for less mess and fast cleanup.
- Prevent stuffed mushrooms from tipping over while cooking by placing balls of foil in between them.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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REPIN this Air Fryer Stuffed Mushroom recipe
Just made these, While easy and delicious, I did find them a bit moist despite having removed the gills/lungs from the mushrooms. I think next time that I will add a few panko crumbs to try to absorb some liquid. I know…I know…not keto but I think it will be good and still lower carb. My husband gobbled up nearly all of them and just informed me that he is stuffed ‘like that mushroom.” lol
VERY GOOD!!! Easy to make!
So happy you enjoyed it, Deena!