Ingredients
12-16 button or cremini mushrooms, stems removed
4 oz cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese
2 cloves garlic, minced
2 tablespoons breadcrumbs (optional for crunch)
1 tablespoon olive oil
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
Preheat air fryer to 375°F (190°C). Lightly grease the basket.
Clean mushrooms and remove stems. Finely chop stems and set aside.
In a bowl, mix cream cheese, Parmesan, mozzarella, garlic, chopped stems, breadcrumbs (if using), olive oil, salt, and pepper until smooth.
Spoon filling generously into each mushroom cap.
Arrange mushrooms in a single layer in the air fryer basket.
Air fry for 8–10 minutes, until tops are lightly golden and mushrooms are tender.
Garnish with fresh parsley and serve warm.
Notes
Cooking Tips
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Don’t overcrowd the basket—cook in batches for even browning.
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If mushrooms release moisture, blot gently with a paper towel before stuffing.
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For extra browning, air fry an additional 1–2 minutes at the end.
Variations
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Bacon & Cheese: Add 2 tablespoons cooked, crumbled bacon to the filling.
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Spinach Artichoke: Mix in finely chopped spinach and canned artichokes.
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Italian Style: Add a pinch of Italian seasoning and swap mozzarella for provolone.
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Low-Carb/Keto: Skip breadcrumbs or replace with almond flour.
- Prep Time: 10 minutes
- Cook Time: 8–10 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sodium: 260mg
- Fat: 14g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 7g