Name: Air Fryer Mushroom Medley Recipe
Prep time: 8 min
Cook time: 12 min
Total time: 22 min
Yield: 4
Cuisine: American
Ingredients: 8 oz cremini (baby bella) mushrooms, cleaned and halved; 4 oz shiitake mushrooms, stems removed, caps sliced; 4 oz oyster mushrooms, torn into bite-sized pieces; 2 tablespoons olive oil; 3 cloves garlic, minced (or 1 teaspoon garlic powder); 1 teaspoon dried thyme; ½ teaspoon dried rosemary; 1 tablespoon soy sauce or vegetarian Worcestershire sauce; ½ teaspoon salt (adjust to taste); ¼ teaspoon black pepper; Optional: 2 tablespoons grated parmesan cheese, fresh chopped parsley for garnish

This vibrant Air Fryer Mushroom Medley combines cremini, shiitake, and oyster mushrooms tossed in a savory garlic-herb seasoning. Air-fried to perfection, they turn golden with crispy edges and juicy centers. Quick, healthy, and bursting with umami flavor—ideal as a side dish, steak topper, or meatless main.

Why You’ll Love This Recipe:

You’ll absolutely adore this Air Fryer Mushroom Medley because it transforms simple mushrooms into something truly irresistible in under 20 minutes. The air fryer magic removes excess moisture, creating perfectly caramelized, crispy-edged bites while keeping the insides tender and juicy—no soggy mushrooms here!

The medley of different mushroom varieties brings layers of texture and deep, earthy umami flavor that elevates any meal. It’s incredibly versatile, low-carb, gluten-free (with minor tweaks), and packed with nutrients like antioxidants and B vitamins.

Cleanup is a breeze, it uses minimal oil, and even picky eaters or mushroom skeptics often become fans after one bite. Whether you’re meal-prepping healthy sides or need a fast, flavorful addition to dinner, this recipe delivers restaurant-quality results with everyday pantry staples—guaranteed to become a regular in your rotation!

Yield: 4 servings

Air Fryer Mushroom Medley Recipe

Crispy, juicy air fryer medley of mixed mushrooms with garlic-herb seasoning—quick, flavorful side or topping.

Prep Time 8 minutes

Cook Time 12 minutes

Additional Time 2 minutes

Total Time 22 minutes

Ingredients

8 oz cremini (baby bella) mushrooms, cleaned and halved
4 oz shiitake mushrooms, stems removed, caps sliced
4 oz oyster mushrooms, torn into bite-sized pieces
2 tablespoons olive oil
3 cloves garlic, minced (or 1 teaspoon garlic powder)
1 teaspoon dried thyme
½ teaspoon dried rosemary
1 tablespoon soy sauce or vegetarian Worcestershire sauce
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
Optional: 2 tablespoons grated parmesan cheese, fresh chopped parsley for garnish

Instructions

Get excited and prep your mushrooms! Gently clean all the mushrooms using a damp paper towel or soft brush to remove any dirt—never rinse under water as they’ll soak it up like sponges. Pat them super dry for maximum crispiness.
Create your beautiful medley: Halve the cremini mushrooms, slice the shiitake caps (discard tough stems), and tear the oyster mushrooms into fun, bite-sized pieces. Aim for roughly similar sizes so everything cooks evenly and looks gorgeous!
Mix up the magic seasoning: In a large mixing bowl, whisk together the olive oil, minced garlic (or powder), dried thyme, rosemary, soy sauce or Worcestershire, salt, and black pepper until it smells absolutely heavenly.
Toss with love: Add all your prepared mushrooms to the bowl. Gently toss everything together using your hands or a spoon until every piece is beautifully coated in that flavorful oil mixture. Take a moment to enjoy the aroma—it’s mouthwatering already!
Preheat your air fryer: Set your air fryer to 400°F (200°C) and let it preheat for about 2–3 minutes. This quick step ensures those perfect golden edges right from the start.
Arrange in the basket: Place the seasoned mushrooms in the air fryer basket in a single layer as much as possible. If they’re a bit crowded, that’s okay—just avoid piling them too high.
Air fry to perfection: Cook at 400°F for 10–12 minutes. Halfway through (around 5–6 minutes), pause and shake the basket vigorously or toss with tongs to help everything brown evenly and get those irresistible crispy bits.
Check and finish: Peek at the 10-minute mark—mushrooms should be golden, edges crisp, and juicy inside. If you want extra caramelization, add 1–2 more minutes. For cheesy lovers, sprinkle parmesan now and air fry 1 extra minute to melt it slightly.
Rest and garnish: Carefully transfer the hot mushrooms to a serving bowl. Sprinkle with fresh chopped parsley for a pop of color and freshness—it makes them look (and taste) restaurant-worthy!
Serve and enjoy! Dish them up immediately while piping hot as a side to steak, chicken, pasta, or salads, or just eat them straight from the bowl—they’re that addictive. Share (or don’t!) and savor every umami-packed bite!

Notes

Mushroom varieties can vary in moisture—adjust cook time by 1–2 minutes if needed. This recipe works best in a basket-style air fryer; oven-style may need a minute or two longer. Always start checking early to avoid overcooking.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 105Total Fat 8gSaturated Fat 1gUnsaturated Fat 7gSodium 316mgCarbohydrates 9gFiber 3gSugar 3gProtein 3g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Always pat mushrooms very dry after cleaning (use a damp paper towel or soft brush—never soak them) to avoid steaming instead of crisping.
Cut mushrooms into uniform pieces for even cooking; halve or quarter larger ones.
Don’t overcrowd the air fryer basket—cook in batches if needed for maximum crispiness and air circulation.
Shake the basket vigorously halfway through to promote even browning.
Taste and adjust seasoning after cooking, as mushrooms concentrate flavors intensely.
Preheat your air fryer for best results, especially if your model runs cooler.
For extra caramelization, add a tiny drizzle of balsamic or soy sauce in the last 2 minutes.

Ingredients Notes:

This recipe uses a mix of fresh mushrooms for the best flavor and texture contrast: cremini (baby bella) provide a mild, meaty base; shiitake add rich, smoky depth; and oyster mushrooms bring delicate, slightly sweet tenderness. Olive oil helps achieve that golden crisp without excess fat.

Fresh garlic and dried herbs (thyme, rosemary) infuse aromatic savoriness, while a touch of soy sauce or Worcestershire boosts umami and saltiness. Salt and black pepper enhance natural earthiness—use freshly ground for maximum punch.

Optional parmesan adds nutty richness (omit for vegan). All ingredients are simple, affordable, and easy to find, making this recipe accessible yet gourmet-tasting.

Variations and Substitutions:

Make it your own with endless twists! Swap the medley for all cremini, button, or portobello caps sliced thick. For Asian flair, use sesame oil, ginger, and extra soy sauce instead of herbs. Try Italian style by adding dried oregano, basil, and a sprinkle of parmesan or mozzarella in the last few minutes.

For spicy lovers, toss in red pepper flakes, cayenne, or chili powder. Go vegan by using tamari instead of Worcestershire and skipping cheese. Add balsamic vinegar or lemon juice for tangy brightness. Breaded version? Dip in egg/flour/panko for crispy “fried” mushrooms.

Herb lovers can experiment with fresh rosemary, parsley, or dill. Low-sodium? Reduce salt and use low-sodium soy sauce. Gluten-free folks—double-check Worcestershire (many are GF) or use tamari.

Storage Options:

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in the air fryer at 350°F for 3–5 minutes to restore crispiness (avoid microwave to prevent sogginess). Freezing is not recommended as mushrooms become mushy and watery when thawed.