Air Fryer Stuffed Mushrooms
Air fryer stuffed mushrooms are chestnut mushroom caps filled with garlicky soft cheese, mature Cheddar and chopped stalks, then topped with crunchy breadcrumbs. They take 10 minutes in the basket at 180°C, and most baskets hold half the batch at a time. They work as a starter, a party snack or a side, and the filling can be made a day ahead.
- Total
- 38 min
- Prep
- 15 min
- Cook
- 23 min
- Serves
- 4
- Per 3 mushrooms
- 130kcal
Why air fryer stuffed mushrooms works
The hot, fast-moving air crisps the breadcrumb top at the same time as it softens the mushroom, which is hard to get in an ordinary oven without drying the caps out. Chestnut mushrooms have more flavour than white ones and a deep cup that holds the filling. Chopping the stalks into the mixture wastes nothing and adds an earthy flavour, while the Cheddar gives the filling a sharp, savoury edge that the soft cheese alone would lack.
Preparing air fryer stuffed mushrooms
Tap a time to start a timer.
- Prepare the mushrooms Wipe the mushrooms clean with damp kitchen paper. Twist out the stalks and chop them finely, keeping the caps whole.
- Make the filling In a small bowl, mix the soft cheese, Cheddar, garlic, chopped stalks and parsley. Add the salt and a grind of pepper.
- Fill the caps Use a teaspoon to pile the filling into each cap, pressing it in lightly. Sprinkle the breadcrumbs over the tops and drizzle with the olive oil.
- Cook the first batch Heat the air fryer to 180°C for . Arrange 6 mushrooms in a single layer, not touching. Cook at 180°C for , until the topping is golden and the filling is bubbling. Cover loosely with foil to keep warm.
- Cook the second batch Repeat with the remaining mushrooms and serve all of them hot.
Serving and ideas
Serve them hot, as a starter with a few dressed salad leaves and a lemon wedge. They also sit well beside a steak or roast chicken. For another stuffed vegetable, try air fryer stuffed peppers, or serve a few as a starter before air fryer stuffed chicken breast.
Common problems and fixes for Air Fryer Stuffed Mushrooms
- The mushrooms are watery and the filling is runny.
- Mushrooms hold a lot of water. Wipe them rather than rinsing them, and do not overfill the caps. Pile only a heaped teaspoon in each.
- The breadcrumbs burn before the mushrooms are cooked.
- Large caps need the full 10 minutes. If the topping browns fast, cover the basket loosely with foil for the last 3 minutes.
- Some mushrooms are cooked while others are not.
- Pick mushrooms of a similar size, and leave a little space between them so the hot air can move around each one.
Frequently asked questions about Air Fryer Stuffed Mushrooms
Can I prepare them in advance?
Yes. Fill the caps up to 24 hours ahead, cover them and keep in the fridge. Cook straight from the fridge and add 1–2 minutes.
Can I cook them in the oven instead?
Yes. Bake on a tray at 200°C (180°C fan), gas 6, for 15–20 minutes, until the topping is golden and the mushrooms are tender.
Can I use button or portobello mushrooms?
Button mushrooms need about 8 minutes, and you can fit more in each batch. Large flat portobello mushrooms take 12–14 minutes and hold more filling.
Can I use something other than Cheddar?
Yes. Gruyère, mozzarella or crumbled goat's cheese all melt well. Chopped cooked bacon or spring onions also go well in the filling.
How did you like the recipe?
4.7 / 5 · 55 ratings
