Marie Saba

From My Kitchen To Yours

Air Fryer Stuffed Mushrooms

These air fryer stuffed mushrooms are the perfect blend of creamy, crispy, and downright irresistible. Even better, the whole family loves them and they’re so easy to make!

Simply fill mushroom caps with little scoops of tangy goat cheese, then top with garlicky breadcrumbs and cook in the air fryer for 10-12 minutes. Then garnish with fresh thyme for a pop of color and serve!

These stuffed mushrooms make a quick and easy appetizer that feels gourmet, or a satisfying meatless main course with a side salad and warm sourdough bread. Yum! For my gluten-free friends, feel free to sub in gluten-free panko for the traditional version. It works just as well and no one in the fam could tell the difference. Also, if you don’t like goat cheese, sub in another soft cheese that you like. We have used Boursin garlic and herb soft cheese with great success!

With just a handful of simple ingredients and less than 20 minutes in the kitchen, this recipe for air fryer stuffed mushrooms is proof that elegant doesn’t have to be complicated! Cheers to that!

Looking for an air fryer? This is my favorite: Instant Pot Vortex 6 quart Air Fryer. It’s sleek, powerful, and very quiet.

Air Fryer Stuffed Mushrooms

Ingredients

8 oz. cremini or baby bella mushrooms (about 8-10)
3-4 Tablespoons goat cheese
¼ cup panko breadcrumbs
2 Tablespoons grated Parmesan
1 clove minced garlic
2 sprigs thyme, leaves only
¼ teaspoon Kosher salt
Freshly ground pepper
2 Tablespoons extra virgin olive oil

Instructions

Wipe mushrooms clean with a damp paper towel. Remove stem from center. Using a small spoon, fill the center of each mushroom with goat cheese.
In a medium bowl, mix together breadcrumbs, Parmesan, garlic, thyme, salt and pepper. Add olive oil and mix again. Top each mushroom with a little of the breadcrumb mixture, pressing gently to adhere.
Carefully place mushrooms in the air fryer basket. Cook at 350 F (176 C) until mushrooms are soft and tops are golden, about 10-12 minutes. Garnish with thyme and serve!

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