Air Fryer Stuffed Mushrooms
Stuffed Mushrooms are made with cremini mushrooms, cream cheese, Parmesan, and panko; air fry at 375°F for 10 minutes until golden and bubbly.
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Method
- 1
Remove mushroom stems and finely chop them.
- 2
Sauté chopped stems and garlic in butter until tender. Cool slightly.
- 3
Mix with cream cheese, Parmesan, parsley, salt, and pepper.
- 4
Fill mushroom caps generously. Top with panko mixed with melted butter.
- 5
Air fry at 375°F for 8-10 minutes until mushrooms are tender and tops are golden brown.
Pro tip. Scoop out a little extra from inside the caps to make room for more filling. The cream cheese mixture can be made ahead and refrigerated. Don't overfill or they overflow and make a mess. These are best served hot — the cream cheese sets as they cool.
Why the air fryer wins here
- Ready in 10 minutes. The same dish takes about 16 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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