Air Fryer Stuffed Mushrooms
It's so easy to make these savory and cheesy air fryer stuffed mushrooms.
Servings: 12 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
Calories: 57kcal | Carbohydrates: 2g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 14mg | Sodium: 82mg | Potassium: 119mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 205IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 0.2mg