Name: Air Fryer Parmesan Crusted Mushrooms Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 27 min
Yield: 4
Cuisine: American
Ingredients: 1 lb (450g) baby bella or white button mushrooms, cleaned and stems trimmed; 2 tablespoons olive oil; ½ cup panko breadcrumbs; ⅓ cup grated parmesan cheese (plus extra for finishing); 1 teaspoon garlic powder; 1 teaspoon dried Italian seasoning; ½ teaspoon salt (or to taste); ¼ teaspoon black pepper; Optional: ¼ teaspoon smoked paprika or cayenne for heat; Cooking spray (for basket)

Golden, crispy parmesan-crusted mushrooms air-fried to perfection with a savory garlic-herb coating and a cheesy crust that melts in your mouth. These bite-sized delights offer an umami-packed flavor explosion with tender juicy centers and a satisfying crunch — the ultimate quick appetizer or side dish for any meal.

Why You’ll Love This Recipe:

You’ll fall head over heels for these Air Fryer Parmesan Crusted Mushrooms because they deliver restaurant-quality crunch and flavor in under 20 minutes with minimal effort. The air fryer works magic by crisping the parmesan and seasonings into a golden, cheesy shell while keeping the mushrooms beautifully tender and juicy inside — no soggy results here!

They’re naturally low-carb, gluten-free adaptable, packed with umami from parmesan and garlic, and far healthier than deep-fried versions since they use just a touch of oil. Perfect as a crowd-pleasing appetizer for game days, a tasty veggie side for steak or chicken, or even a crave-worthy snack when you want something indulgent yet light.

The best part? Cleanup is a breeze, and they taste like you spent hours in the kitchen when it’s really just toss, coat, and air-fry bliss.

Yield: 4 servings

Air Fryer Parmesan Crusted Mushrooms Recipe

Crispy parmesan-crusted mushrooms air-fried until golden, juicy inside with cheesy, garlicky crunch — irresistible appetizer or side!

Prep Time 10 minutes

Cook Time 12 minutes

Additional Time 5 minutes

Total Time 27 minutes

Ingredients

1 lb (450g) baby bella or white button mushrooms, cleaned and stems trimmed
2 tablespoons olive oil
½ cup panko breadcrumbs
⅓ cup grated parmesan cheese (plus extra for finishing)
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning
½ teaspoon salt (or to taste)
¼ teaspoon black pepper
Optional: ¼ teaspoon smoked paprika or cayenne for heat
Cooking spray (for basket)

Instructions

Get excited and prep your mushrooms! Gently wipe each mushroom clean with a damp paper towel (no soaking — we want them dry for ultimate crisp!). Trim any tough stem ends but keep most of the mushroom intact for perfect bites.
Preheat your air fryer to 380–400°F (most models work great at 390°F) — this ensures that gorgeous golden crust starts crisping the second they hit the basket.
Make the magic coating in a medium bowl: toss together the panko breadcrumbs, grated parmesan, garlic powder, Italian seasoning, salt, black pepper, and optional paprika/cayenne. Mix it like you mean it — this is where all the flavor lives!
Drizzle and toss the mushrooms with the olive oil in a large bowl until every mushroom glistens lightly — this helps the cheesy crust stick like glue.
Coat them generously — add the oiled mushrooms to your breadcrumb-parmesan mixture. Toss, press, and sprinkle until they’re beautifully coated on all sides. Don’t be shy — extra coating = extra crunch!
Arrange in the air fryer basket in a single layer (no piling — give them space to breathe and crisp). Lightly spray the tops with cooking spray for that irresistible golden finish.
Air fry for 5–6 minutes, then shake the basket or flip the mushrooms gently with tongs so every side gets that perfect crisp.
Cook another 5–6 minutes until the coating is deeply golden, crunchy, and the parmesan is melty and bubbly. (Total cook time 10–12 minutes depending on your air fryer and mushroom size.)
Finish with flair — sprinkle a little extra fresh parmesan on top right after cooking for a cheesy flourish and let them rest 1–2 minutes so the crust sets.
Serve hot and watch them disappear! Plate these beauties with a dipping sauce like marinara, garlic aioli, or ranch — grab a cold drink and enjoy every crispy, juicy bite!

Notes

Adjust cook time by 1–2 minutes for smaller or larger mushrooms. Always taste-test one after the first batch — air fryers vary! These are best served immediately for peak crunch.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 319Total Fat 15gSaturated Fat 5gUnsaturated Fat 11gCholesterol 18mgSodium 886mgCarbohydrates 34gFiber 5gSugar 5gProtein 13g

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:

Clean mushrooms with a damp paper towel instead of soaking them to prevent excess moisture that kills crispiness.
Don’t overcrowd the air fryer basket — cook in batches if needed for maximum crunch.
Shake the basket halfway through cooking to ensure even browning and crust adhesion.
Use freshly grated parmesan for better melting and flavor (pre-grated works but the powdery kind sticks best for crust).
Spray the basket lightly with oil to prevent sticking without adding extra calories.
For extra golden color, add a quick 1–2 minute broil in the air fryer at the end if your model has that function.
Taste one mushroom after the first batch and adjust seasoning — air fryers vary in power.

Ingredients Notes:

Baby bella (cremini) or white button mushrooms are ideal here — they hold their shape well, release just enough moisture for tenderness, and pair beautifully with the bold parmesan crust. Freshly grated parmesan cheese creates the crispiest, most flavorful coating (avoid pre-shredded if possible, as it contains anti-caking agents that reduce crispiness).

Panko breadcrumbs add that light, shatteringly crisp texture that regular breadcrumbs can’t match. Olive oil helps the coating adhere and promotes golden browning, while garlic powder, Italian seasoning, salt, and black pepper build layers of savory, herby flavor without overpowering the natural earthiness of the mushrooms.

A touch of optional smoked paprika or cayenne can add a subtle kick if you love heat.

Variations and Substitutions:

Make it gluten-free by swapping panko for gluten-free panko or crushed pork rinds for extra crunch and zero carbs. For a dairy-free version, use nutritional yeast instead of parmesan and a plant-based cheese sprinkle.

Add heat with a pinch of cayenne, red pepper flakes, or hot sauce in the coating. Try ranch seasoning instead of Italian for a tangy twist, or go spicy Cajun-style with paprika, onion powder, and chili powder.

Use portobello slices for larger “steak-like” pieces, or add herbs like fresh rosemary or thyme for an aromatic upgrade. For a stuffed variation, fill whole mushrooms with cream cheese before coating. Swap olive oil for avocado oil for higher smoke point and neutral flavor.

Storage Options:

Best enjoyed fresh and hot from the air fryer for maximum crispiness. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F for 3–5 minutes to restore crunch (microwave will make them soggy). Freezing is not recommended as the texture becomes mushy after thawing.