Name: Air Fryer Mushroom Skewers Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 47 min
Yield: 4
Cuisine: American
Ingredients: 1 lb (450g) cremini mushrooms, cleaned and halved (or left whole if medium-sized); 2 tablespoons olive oil; 2 tablespoons low-sodium soy sauce (or tamari); 3 cloves garlic, minced (or 1 teaspoon garlic powder); 1 tablespoon maple syrup (or honey); 1 teaspoon dried oregano; 1 teaspoon dried thyme; ½ teaspoon smoked paprika (optional); ½ teaspoon black pepper; Juice of ½ lemon; Salt to taste; 8–10 wooden or metal skewers

These juicy air fryer mushroom skewers feature meaty cremini mushrooms marinated in a savory garlic-herb blend with soy sauce and a touch of sweetness. Air-fried to golden perfection, they deliver crispy edges and tender centers—perfect as a healthy appetizer, side dish, or vegetarian BBQ star that’s ready in under 30 minutes.

Why You’ll Love This recipe

You’ll absolutely fall in love with these air fryer mushroom skewers because they transform simple mushrooms into something incredibly crave-worthy and satisfying. The air fryer works magic by creating beautifully caramelized, slightly crisp exteriors while keeping the insides wonderfully juicy and meaty—giving that steak-like texture without any meat.

The marinade infuses every bite with bold garlic, savory soy, and bright herbs, making each skewer explode with flavor. They’re incredibly quick and hands-off (no constant flipping over a hot grill!), use minimal oil for a healthier option, and are naturally vegan, gluten-free (with tamari), and low-carb.

Whether you’re feeding vegetarians at a BBQ, looking for an easy weeknight side, or just want a guilt-free snack, these skewers disappear fast and earn rave reviews from everyone—even mushroom skeptics!

Yield: 4 servings

Air Fryer Mushroom Skewers Recipe

Crispy, juicy air fryer mushroom skewers bursting with garlic-herb flavor—easy, vegan, and perfect for appetizers or sides.

Prep Time 15 minutes

Cook Time 12 minutes

Additional Time 20 minutes

Total Time 47 minutes

Ingredients

1 lb (450g) cremini mushrooms, cleaned and halved (or left whole if medium-sized)
2 tablespoons olive oil
2 tablespoons low-sodium soy sauce (or tamari)
3 cloves garlic, minced (or 1 teaspoon garlic powder)
1 tablespoon maple syrup (or honey)
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon smoked paprika (optional)
½ teaspoon black pepper
Juice of ½ lemon
Salt to taste
8–10 wooden or metal skewers

Instructions

Get prepped and excited — First, if using wooden skewers, soak them in water for 20–30 minutes so they don’t burn. Meanwhile, wipe or quickly rinse your mushrooms, pat them super dry with paper towels—this helps them crisp instead of steam!
Whip up that irresistible marinade — In a large mixing bowl, combine olive oil, soy sauce, minced garlic, maple syrup, oregano, thyme, smoked paprika, black pepper, lemon juice, and a pinch of salt. Give it a good whisk until everything looks happy and well blended.
Introduce mushrooms to flavor town — Add your prepared mushrooms to the bowl and toss gently but thoroughly so every piece gets coated in that gorgeous marinade. Let them mingle and soak up all the goodness for 20–30 minutes at room temperature (or up to 2 hours in the fridge for even more flavor).
Thread the magic — Drain any excess marinade (save a little for basting if you like!). Thread 4–6 mushroom halves onto each skewer, leaving a little space between pieces so the air can circulate and crisp them evenly.
Preheat your air fryer — Fire up your air fryer to 400°F (200°C) and let it preheat for 3–5 minutes—hot air is the secret to that perfect golden finish!
Arrange with love — Lightly spray or brush the air fryer basket with oil to prevent sticking. Place the skewers in a single layer without overcrowding (cook in batches if necessary).
Air fry to golden glory — Cook at 400°F (200°C) for 10–12 minutes. Halfway through (around 5–6 minutes), carefully flip the skewers or shake the basket so both sides get that beautiful caramelization.
Baste for extra wow — If you want them extra glossy and flavorful, brush the reserved marinade on during the last 2 minutes of cooking.
Check perfection — Mushrooms are done when they’re golden-brown, slightly crispy at the edges, and tender inside. If needed, add 1–2 more minutes—air fryers vary!
Serve and enjoy the compliments — Transfer to a platter, squeeze extra fresh lemon over the top if desired, sprinkle with chopped parsley or extra herbs, and serve hot. Watch them disappear!

Notes

Adjust cook time slightly based on mushroom size and your air fryer model—start checking at 10 minutes.
These skewers pair wonderfully with tzatziki, chimichurri, or a simple garlic aioli for dipping.
Fully vegan and easily gluten-free with tamari.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 110Total Fat 8gSaturated Fat 1gUnsaturated Fat 7gSodium 391mgCarbohydrates 10gFiber 2gSugar 4gProtein 4g

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

Soak wooden skewers in water for 20–30 minutes before threading to prevent burning in the air fryer.
Don’t overcrowd the air fryer basket—cook in batches if needed for even crisping and air circulation.
Shake or flip the skewers halfway through cooking for uniform golden color.
For extra char, brush with a little extra marinade or oil in the last 2 minutes.
Pat mushrooms very dry after cleaning so they roast instead of steam.
Taste and adjust marinade seasoning before marinating—mushrooms absorb flavors quickly.
Use medium to large cremini or button mushrooms so they stay on skewers without falling apart.

Ingredients Notes

Cremini mushrooms (also called baby bella) are the star here—they have a richer, earthier flavor and firmer texture than white button mushrooms, making them ideal for skewers as they hold up beautifully in the air fryer without shrinking too much. Olive oil helps with browning and carries flavor, while low-sodium soy sauce (or tamari for gluten-free) adds deep umami and saltiness.

Fresh garlic and garlic powder deliver a double punch of savory goodness. Dried herbs like oregano and thyme bring an aromatic, Mediterranean-inspired note, and a touch of maple syrup or honey balances everything with subtle sweetness that caramelizes nicely.

Black pepper and optional smoked paprika add warmth and a hint of smokiness, mimicking grilled flavor without a grill. Use fresh lemon juice for brightness—it cuts through richness and lifts the entire dish.

Variations and Substitutions

This recipe is super flexible! For an Indian-inspired twist, swap the marinade for tandoori-style using yogurt (or plant-based), garam masala, turmeric, chili powder, and lemon. Try a BBQ version by adding your favorite BBQ sauce or smoked paprika + a bit of liquid smoke.

Use portobello mushrooms for even meatier texture (cut into large chunks) or oyster mushrooms for a chewier, pulled-pork-like feel. Switch soy sauce to coconut aminos for a soy-free option. Add veggies like cherry tomatoes, bell pepper chunks, red onion wedges, or zucchini slices to the skewers for color and extra nutrition.

For heat lovers, mix in cayenne, sriracha, or red pepper flakes. Make it Italian by using balsamic vinegar, Italian seasoning, and parmesan (sprinkled after cooking). If you don’t have maple syrup, substitute honey, agave, or even brown sugar. No fresh garlic? Double the garlic powder. The possibilities keep this recipe exciting every time!

Storage Options

Store leftover cooked skewers in an airtight container in the refrigerator for up to 3 days. Remove mushrooms from skewers before storing to save space. Reheat in the air fryer at 350°F (175°C) for 3–5 minutes to restore crispiness—avoid microwaving as it makes them soggy.

You can also freeze cooked mushrooms (off the skewers) in a freezer-safe bag for up to 2 months; thaw in the fridge overnight and re-crisp in the air fryer. The uncooked marinated mushrooms can be kept refrigerated for up to 24 hours before cooking.