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Air Fryer Stuffed Mushrooms with Cream Cheese and Parmesan

Air fryer stuffed mushrooms with cream cheese and Parmesan have tender cremini caps and a lightly browned, savory panko filling. They cook at 350°F in the air fryer, making an easy bite-sized appetizer.
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Prep Time 10 minutes
Cook Time 10 minutes
Resting 3 minutes
Total Time 23 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

For the mushrooms
  • 1 package (16 oz) cremini mushrooms large; stems removed
  • 1 tbsp olive oil
For the filling
  • 4 oz cream cheese softened
  • 0.33 cup Parmesan cheese finely grated
  • 0.25 cup panko breadcrumbs
  • 1 tbsp fresh parsley finely chopped
  • 0.25 tsp garlic powder
  • 0.25 tsp salt
  • 0.125 tsp black pepper

Equipment

  • 1 5-quart air fryer

Method
 

Prepare the mushrooms
  1. Preheat a 5-quart air fryer to 350°F.
  2. Wipe the mushrooms clean with a damp paper towel.
  3. Remove the stems and brush the caps lightly with olive oil.
Make the filling
  1. In a medium bowl, stir the cream cheese, Parmesan, panko, parsley, garlic powder, salt, and black pepper until evenly combined.
  2. Spoon the filling into the mushroom caps, dividing it evenly.
Air-fry the mushrooms
  1. Arrange the mushrooms filling-side up in a single layer in the air fryer basket, working in batches if needed.
  2. Air-fry at 350°F for 8–10 minutes, until the mushrooms are tender and the filling is lightly browned.
  3. Let the mushrooms rest for 3 minutes before serving.

Notes

For even browning, arrange the mushrooms in a single layer and cook in batches if needed. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended. For a gluten-free option, use gluten-free panko breadcrumbs.