Description
Delicious and easy Air Fryer Stuffed Mushrooms made with a creamy blend of cream cheese, Parmesan, garlic, and fresh parsley, perfect for a quick appetizer or party snack. These mushrooms are tender, golden, and slightly crisp on top, delivering savory vegetarian bites in just 25 minutes.
Ingredients
Scale
Stuffed Mushrooms
- 16 medium white or cremini mushrooms, stems removed
- 4 oz cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil spray for air frying
Instructions
- Prepare the Mushrooms: Gently clean the mushrooms with a damp paper towel to remove any dirt. Carefully remove the stems to create caps ready for stuffing.
- Make the Filling: In a mixing bowl, combine softened cream cheese, grated Parmesan, breadcrumbs, minced garlic, chopped parsley, onion powder, salt, and black pepper. Stir well until the mixture is smooth and evenly blended.
- Stuff the Mushrooms: Spoon or pipe the cheese filling into each mushroom cap, pressing gently to ensure they are filled completely but not overflowing.
- Prepare the Air Fryer: Lightly spray the air fryer basket with olive oil to prevent sticking. Arrange the stuffed mushrooms in a single layer inside the basket without crowding them.
- Air Fry: Lightly spray the tops of the stuffed mushrooms with olive oil. Set the air fryer to 375°F (190°C) and cook for 8 to 10 minutes until the mushrooms are tender and the tops are golden brown and slightly crisp.
- Serve: Remove the mushrooms carefully from the air fryer and serve warm. Garnish with additional fresh parsley if desired for an extra pop of color and flavor.
Notes
- For enhanced flavor, mix in crumbled cooked bacon, chopped sun-dried tomatoes, or shredded cheese into the filling before stuffing.
- You can prepare the stuffed mushrooms ahead of time and refrigerate them. Air fry just before serving to maintain crispness and freshness.
