These air-fryer stuffed mushrooms are simple to prepare with just four ingredients. Low-carb and keto-friendly, they make a delicious appetizer everyone will enjoy.
Mushrooms are a favourite in my home — nutritious, low in calories and full of flavour.
If you like mushrooms, try other easy air-fryer versions such as breaded air-fryer mushrooms, simple garlic mushrooms in the air fryer and crunchy oyster mushrooms.
These stuffed mushrooms are quick to make and always a hit at our table.
Instructions
Rinse mushrooms quickly in a colander under running water and pat them dry. Remove the stems carefully and set aside.
Finely chop the mushroom stems and season with pepper. Grate your cheese — cheddar, parmesan or a mix work well.
Preheat the air fryer to 180°C (360°F) for 4 minutes. Add a little salt to the chopped stems, mix with the grated cheese and spoon the mixture into each mushroom cavity. If you like, sprinkle extra cheese on top and add chopped herbs for colour and aroma.
Lightly brush the air-fryer basket with oil and arrange the stuffed mushrooms upright with the filling facing up.
Air-fry at 180°C (360°F) for 6–8 minutes, until the mushrooms are cooked and the cheese has melted. For very large mushrooms, cook 10–12 minutes. You can line the basket with parchment paper for easier cleanup.
Serve hot with a dip of your choice — chipotle mayo or blue cheese dip are great options. They’re also delicious plain.
Expert Tips
1. Choose fresh mushrooms; avoid ones that look grey or wrinkled.
2. Button, cremini or baby portobello mushrooms all work well. Remove the stem to create a cavity for the filling.
3. Don’t soak mushrooms when cleaning — they absorb water and become soggy. A quick rinse and a towel dry is enough.
4. The simple filling of chopped stems, salt, pepper and cheese is tasty and easy. Variations: add breadcrumbs, sautéed onion, bell pepper, garlic, cooked quinoa, or other grains mixed with cheese and seasonings.
5. These taste best hot, but you can refrigerate leftovers and reheat them in the air fryer.
6. Keep mushrooms upright in the basket so the cheese doesn’t spill. Using parchment paper helps collect any melted cheese and makes cleanup easier.
Air-fryer Stuffed Mushrooms
Rachna Parmar
Equipment
-
Air fryer
Ingredients
- 16 button mushrooms cremini or baby portobello
- ½ tsp pepper
- ¼ tsp salt
- ½ cup grated cheese cheddar, parmesan or processed
Instructions
-
Rinse mushrooms quickly and pat dry. Remove stems and set aside.
-
Finely chop the stems, season with pepper and grate the cheese. Add chopped herbs if desired.
-
Preheat air fryer to 180°C (360°F) for 4 minutes.
-
Mix chopped stems with salt and cheese, then fill each mushroom cap. Top with extra cheese if you like.
-
Brush the air-fryer basket lightly with oil and place mushrooms upright. Air-fry for 6–8 minutes until cooked and cheese is melted.
-
For larger mushrooms, cook 10–12 minutes. Keep an eye on them while cooking.
-
Serve hot with your favourite dip, such as chipotle mayo or blue cheese.
Notes
1. Use fresh mushrooms and avoid those that look grey or wrinkled.
2. Button, cremini or baby portobello work best. Remove stems to make a filling cavity.
3. Rinse quickly and pat dry — don’t soak mushrooms.
4. The basic filling of chopped stems, salt, pepper and cheese is simple and tasty; you can substitute or add breadcrumbs, sautéed vegetables, cooked grains or herbs.
5. Store leftovers in the fridge and reheat in the air fryer for best texture.
6. Keep mushrooms upright when air-frying so the cheese stays in place; use parchment to simplify cleanup.
Nutrition
If you enjoyed the recipe, please leave a rating. Thank you.