Air Fryer Stuffed Mushrooms (Printable View)

Tender mushrooms filled with creamy spinach and cheese, air fried until golden and perfect.

# What You’ll Need:

→ Mushrooms

01 - 16 medium white or cremini mushrooms, stems removed and wiped clean

→ Filling

02 - 4 oz cream cheese, softened
03 - 2 oz fresh spinach, finely chopped
04 - 1 small garlic clove, minced
05 - 2 tablespoons grated Parmesan cheese
06 - 2 tablespoons breadcrumbs (optional, for texture)
07 - 1 tablespoon fresh parsley, chopped (plus extra for garnish)
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
10 - ¼ teaspoon crushed red pepper flakes (optional)

→ Topping

11 - 2 tablespoons grated Parmesan cheese
12 - Olive oil spray

# How To Make It:

01 - Preheat your air fryer to 350°F for 3 minutes.
02 - Gently remove the stems from the mushrooms. Chop the stems finely and set aside.
03 - In a skillet over medium heat, add the chopped mushroom stems and spinach. Cook for 2–3 minutes until the spinach is wilted and moisture has evaporated. Remove from heat and let cool slightly.
04 - In a mixing bowl, combine softened cream cheese, cooked spinach and mushroom stems, garlic, Parmesan, breadcrumbs, parsley, salt, pepper, and red pepper flakes. Mix until smooth and well combined.
05 - Spoon the filling evenly into each mushroom cap, mounding slightly.
06 - Sprinkle the tops with additional Parmesan cheese.
07 - Lightly spray the air fryer basket with olive oil. Arrange stuffed mushrooms in a single layer. Mist the tops with a little olive oil spray.
08 - Air fry at 350°F for 10–12 minutes, or until mushrooms are tender and the tops are golden.
09 - Garnish with extra parsley and serve warm.

# Best Practices:

01 -
  • They're ready in under 30 minutes, which means you can pull off looking like you spent hours in the kitchen without actually doing that.
  • The air fryer does something magical here—gets the mushrooms tender while keeping the filling creamy instead of dried out like oven versions sometimes turn out.
  • Whether it's a dinner party, game day, or just impressing someone who stopped by, this appetizer feels fancier than the effort it actually requires.
02 -
  • Remove mushroom moisture before cooking—either by wiping with a damp cloth or letting them sit uncovered in the fridge for an hour. Wet mushrooms steam instead of developing any color.
  • Don't skip wilting the spinach in the skillet. It sounds extra, but it's the difference between a filling that stays creamy and one that breaks and leaks water into the mushrooms.
03 -
  • If your air fryer runs hot, start checking at 9 minutes rather than 10 to avoid over-browning the tops.
  • The secret to keeping the filling creamy instead of dry is not cooking it in the skillet—wilting the spinach and stems happens fast, and you stop before they're fully cooked.
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