Air Fryer Stuffed Mushrooms (Print version)

Savory mushrooms filled with a creamy spinach and cheese blend, crisped to golden perfection.

# What You Need:

→ Mushrooms

01 - 16 medium white or cremini mushrooms, stems removed and wiped clean

→ Filling

02 - 4 oz cream cheese, softened
03 - 2 oz fresh spinach, finely chopped
04 - 1 small garlic clove, minced
05 - 2 tablespoons grated Parmesan cheese
06 - 2 tablespoons breadcrumbs, optional for texture
07 - 1 tablespoon fresh parsley, chopped, plus extra for garnish
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon crushed red pepper flakes, optional

→ Topping

11 - 2 tablespoons grated Parmesan cheese
12 - Olive oil spray

# Directions:

01 - Preheat air fryer to 350°F for 3 minutes.
02 - Gently remove stems from mushrooms. Finely chop the stems and set aside.
03 - In a skillet over medium heat, add chopped mushroom stems and spinach. Cook for 2 to 3 minutes until spinach is wilted and moisture has evaporated. Remove from heat and let cool slightly.
04 - In a mixing bowl, combine softened cream cheese, cooked spinach and mushroom stems, garlic, Parmesan, breadcrumbs, parsley, salt, pepper, and red pepper flakes. Mix until smooth and well combined.
05 - Spoon filling evenly into each mushroom cap, mounding slightly. Sprinkle tops with additional Parmesan cheese.
06 - Lightly spray air fryer basket with olive oil. Arrange stuffed mushrooms in a single layer. Mist the tops with olive oil spray.
07 - Air fry at 350°F for 10 to 12 minutes, or until mushrooms are tender and the tops are golden.
08 - Garnish with extra parsley and serve warm.

# Expert Advice:

01 -
  • They're ready in under 30 minutes, which means you can go from "what should we eat" to serving something elegant without stress.
  • The air fryer does the heavy lifting, so you're not hovering over a stovetop or dealing with greasy hands.
  • One bite and people genuinely forget they're eating vegetables, which is always a quiet win.
02 -
  • Don't skip cooking the spinach first—raw spinach releases water during cooking and turns your filling into soup.
  • Pat your mushroom caps dry after cleaning them; moisture is the enemy of a crispy exterior.
  • Overcrowding the air fryer basket means uneven cooking, so work in batches if you need to—it only takes an extra 12 minutes.
03 -
  • Use a small cookie scoop to fill each mushroom cap evenly and quickly—it saves time and looks more professional.
  • If your Parmesan is already shredded, use a fine microplane to grate a wedge fresh instead; the texture is noticeably better.
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