Creamy Air Fryer Stuffed Mushrooms
These creamy stuffed mushrooms cook up golden in the air fryer with a crunchy top and melty center. Perfect for easy appetizers or party bites.
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Servings:
Ingredients
Main Ingredients
- 16 oz white button mushrooms stems removed, caps wiped dry
- 6 oz cream cheese softened
- 0.33 cup grated Parmesan cheese
- 0.25 cup panko breadcrumbs for topping
- 2 tbsp mayonnaise or sour cream
- 2 tbsp chopped fresh parsley plus more for garnish
- 1.5 tbsp olive oil divided
- 1.5 tsp minced garlic
- 1 tsp lemon juice
- 0.5 tsp kosher salt divided
- 0.25 tsp black pepper
- 0.25 tsp smoked paprika
- 0.25 cup shredded mozzarella optional, for topping
Instructions
Preparation Steps
- Preheat the air fryer to 380°F while you prep the filling.
- Twist out mushroom stems. Finely chop the stems and pat the caps dry.
- Stir cream cheese, Parmesan, chopped stems, mayonnaise, parsley, garlic, lemon juice, 1/4 tsp salt, pepper, and paprika until smooth.
- Toss mushroom caps with 1 tbsp olive oil and the remaining 1/4 tsp salt to season.
- Combine panko with the remaining 1/2 tbsp olive oil until lightly moistened.
- Fill each cap with a rounded teaspoon of the creamy mixture. Sprinkle with the oiled panko.
- Arrange stuffed caps in a single layer. Air fry 8–10 minutes until tops are golden and mushrooms are tender.
- If using mozzarella, add it on top and air fry 1 minute to melt.
- Let rest 2 minutes. Garnish with extra parsley and serve warm.
Notes
Variation: Add finely cooked crumbled bacon or chopped sun-dried tomatoes to the filling for a savory twist. Storage: Refrigerate leftovers in an airtight container up to 3 days; reheat in the air fryer at 320°F for 3–4 minutes.
This recipe is an original creation inspired by classic Creamy Air Fryer Stuffed Mushrooms flavors. All ingredient ratios and instructions are independently developed.