Cream Cheese Stuffed Mushrooms in the Air Fryer

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Cream Cheese Stuffed Mushrooms in the Air Fryer are the best side dish or game day appetizer! Tender mushrooms are stuffed with a seasoned cream cheese mixture made with cheddar and parmesan cheeses then they’re air-fried until perfectly tender! They are sooo addicting and easy to make. Ready in under 30 minutes you won’t want to enjoy stuffed mushrooms any other way! These Air Fryer Potato Skins are another party favorite!

This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read the full disclosure here.

Mushrooms are always one of my favorite things to eat. They are a great meat replacer if you are vegetarian because they have a meat-like texture and they pair with almost any flavor combo.

For this recipe, cremini mushrooms are stuffed with cream cheese, cheddar cheese, parmesan cheese, and seasonings. It is well-seasoned and the mushrooms are perfectly cooked so that they are wonderfully tender and not dry at all. 

Air fryer stuffed mushrooms are a go-to appetizer for game day, dinner parties, or as a delicious side dish during the summer when you don’t want to turn on your oven. It’s gluten-free, meat-free, and easily customizable so everyone will love them!

Recipe Ingredients

  • Mushrooms – Cremini mushrooms have a wonderful meaty and earthy taste. They cook up nicely in the air fryer but feel free to swap them out for button mushrooms if you like!
  • Cream cheese – This will make the filling deliciously rich and creamy. Make sure to use room-temperature cream cheese so that it will be easier to mix all the ingredients together.
  • Shredded cheeses – I used a combination of shredded cheddar cheese and grated parmesan cheese. Use all cheddar or all parmesan cheese. Mozzarella cheese or even Pepper Jack cheese would taste wonderful in these stuffed mushrooms. 
  • Seasonings – A little bit of onion powder, salt, ground black pepper, and red crushed pepper flakes really take these stuffed mushrooms to the next level!

How to Make Cream Cheese Stuffed Mushrooms in the Air Fryer

All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.

  1. Prep mushrooms. Lightly rinse mushrooms or wipe them with a damp paper towel to remove any dirt. Pop off the stems and as much of the insides as you can. This will allow for more of the cream cheese filling to fit inside the mushroom. 
  2. Mix. In a medium mixing bowl stir together softened cream cheese, seasonings, and shredded cheese until well combined. 
  3. Spoon the cream cheese mixture into each mushroom. Place stuffed mushrooms into the air fryer basket.
  4. Air fry for 6 – 8 minutes or until the tops are golden brown and the mushrooms are tender. Enjoy!

Variations

  • Breadcrumbs. After stuffing all your mushrooms press the tops into a bowl of seasoned or plain bread crumbs to create a crispy top. 
  • Parmesan cheese. Create a parmesan crust by pressing the stuffed mushrooms into parmesan cheese before air frying. 
  • Other mix-ins. Add cooked spinach(or frozen spinach thawed and squeezed), peppers, or onions into the cream cheese mixture. Just make sure it is finely chopped and cooked through so it doesn’t make the filling watery as it cooks. 
  • Fresh herbs. Fresh chopped parsley, cilantro, basil or thyme from the garden would add wonderful flavor to the cream cheese filling.

Tips and Tricks

  • What to do with mushroom stems. You can chop and cook the mushroom stems on the stove with minced garlic then add it to the cream cheese mixture or save them for a different recipe.
  • What to do with leftover cream cheese filling. You will probably have some cream cheese filling left over, save it to fill a few extra mushrooms at later date, or enjoy the filling with crackers!
  • Avoid overcrowding the air fryer basket. Work in batches if you need to because you want to leave space all around each mushroom so that the circulating hot air of the air fryer can evenly get around and cook each mushroom.
  • Don’t soak the mushrooms when cleaning them. Just a quick rinse under the water or use a damp paper towel. You don’t want them to soak up too much water and become soggy. 

How to Store/ Reheat

Store cooked mushrooms in an air-tight container for up to 4 days in the refrigerator. Reheat at 400 degrees for 5  – 7 minutes or until heated through. 

Frequently Asked Questions  —

How do you know when mushrooms are bad?

Fresh mushrooms can go bad really fast in the refrigerator especially if it’s stored in plastic without any way for air to circulate. Look for soggy bottoms or spots where the mushrooms look darker in color, bruised and slimy. It’s best to discard these and grab fresh mushrooms. 

How to clean fresh mushrooms?

Use a damp paper towel to wipe the mushrooms clean since they can soak up water really quickly and become soggy. Alternatively, you can rinse the mushrooms quickly under running water to remove any dirt or debris.

How do you keep stuffed mushrooms from getting soggy?

By cooking them in the air fryer! The hot air will circulate all around helping to crisp them up and because they aren’t cooking directly on the bottom of the pan they aren’t cooking in their own juices making the bottoms soggy.

Looking For More Recipes?

Air Fryer Potato Skins

Air fryer Lemon Pepper Wings

Air Fryer Breaded Buffalo Wings

Air Fryer BBQ Wings

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Cream Cheese Stuffed mushrooms on a plate.

Stuffed Mushrooms in the Air Fryer

Cream Cheese Stuffed Mushrooms in the Air Fryer are the best side dish or game day appetizer! Tender mushrooms are stuffed with a seasoned cream cheese mixture made with cheddar and parmesan cheeses then they’re air-fried until perfectly tender! They are sooo addicting and easy to make. Ready in under 30 minutes you won’t want to enjoy stuffed mushrooms any other way! These Air Fryer Potato Skins are another party favorite!
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Course: Appetizer
Cuisine: American
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Servings: 12 – 14 mushrooms
Calories: 60kcal
Cost: $10

Equipment

  • Air fryer
  • Medium-sized mixing bowl

Ingredients

  • 8 ounces cremini or button mushrooms 12 – 14 medium mushrooms with the stems removed*
  • 4 ounces cream cheese full-fat, room temperature softened
  • ¼ teaspoon onion powder
  • ¼ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper flakes
  • ¼ cup cheddar cheese shredded
  • ¼ cup parmesan cheese freshly grated

Instructions 

  • Lightly rinse mushrooms then pat dry gently with a paper towel. Remove the stems and as mush as the insides as you can. Set aside.
  • In a medium sized mixing bowl mix together soften cream cheese, onion powder, salt, pepper, and crushed red pepper flakes until fully combined. Then stir in the cheddar and parmesan cheeses.
  • Use a spoon to scoop the cream cheese filling into each mushroom. Don’t over fill them overwise they will look sloppy once air fried. You will probably have some filling left over. Fill more mushrooms or enjoy it with a cracker!
  • Place stuffed mushrooms into the air fryer basket. Cook at 365 degrees for 6 – 8 minutes or until the mushrooms are tender and juicy and the cheese filling is browned on top.
  • Allow to cool slightly before serving. Enjoy!

Notes

Tips and Tricks
What to do with mushroom stems. You can chop and cook the mushroom stems on the stove with minced garlic then add it to the cream cheese mixture or save them for a different recipe.
What to do with leftover cream cheese filling. You will probably have some cream cheese filling left over, save it to fill a few extra mushrooms at another date, or enjoy the filling with crackers!
Avoid overcrowding the air fryer basket. Work in batches if you need to because you want to leave space all around each mushroom so that the circulating hot air of the air fryer can evenly get around and cook each mushroom.
Don’t soak the mushrooms when cleaning them. Just a quick rinse under the water or use a damp paper towel. You don’t want them to soak up too much water and become soggy.

Nutrition

Calories: 60kcal | Carbohydrates: 2g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 130mg | Potassium: 188mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 180IU | Vitamin C: 0.01mg | Calcium: 58mg | Iron: 0.2mg

All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.

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