Name: Air Fryer Stuffed Mushrooms with Cheese Recipe
Prep time: 12 min
Cook time: 8 min
Total time: 8 min
Yield: 4
Cuisine: American
Ingredients: 16–20 medium white button or baby bella mushrooms (about 16 oz); 4 oz (½ cup) cream cheese, softened; ½ cup sharp cheddar cheese, shredded (divided); ¼ cup grated parmesan cheese; 2 cloves garlic, minced (or ½ tsp garlic powder); 1 green onion, finely sliced (optional); ½ tsp Worcestershire sauce (optional); ½ tsp Italian seasoning; ¼ tsp salt; ¼ tsp black pepper; Cooking spray or olive oil (for light misting)

These air fryer stuffed mushrooms with cheese feature tender mushroom caps overflowing with a rich, garlicky cream cheese filling blended with sharp cheddar and parmesan. Quick to prepare and cooked to golden perfection in the air fryer, they deliver melty, savory bites with zero deep-frying mess—perfect for parties or cozy nights in.

Why You’ll Love This Recipe:

You’ll fall head over heels for this recipe because it transforms simple ingredients into restaurant-quality appetizers with minimal effort. The air fryer works magic by crisping the cheese topping while keeping the mushrooms tender and juicy—no soggy bottoms or oily residue like traditional baking or frying.

It’s incredibly versatile as a crowd-pleasing party snack, game-day treat, holiday starter, or even a low-carb side dish. The creamy, garlicky cheese filling contrasts beautifully with the earthy mushroom flavor, creating an addictive bite every time.

Plus, cleanup is a breeze, prep takes under 15 minutes, and you can customize it endlessly. It’s gluten-free friendly (skip breadcrumbs if needed), vegetarian, and feels indulgent without being heavy—everyone from kids to adults will rave about these cheesy little gems!

Yield: 4 servings

Air Fryer Stuffed Mushrooms with Cheese Recipe

Crispy, cheesy air fryer stuffed mushrooms loaded with creamy garlic filling—quick, irresistible appetizer perfection!

Prep Time 12 minutes

Cook Time 8 minutes

Total Time 8 minutes

Ingredients

16–20 medium white button or baby bella mushrooms (about 16 oz)
4 oz (½ cup) cream cheese, softened
½ cup sharp cheddar cheese, shredded (divided)
¼ cup grated parmesan cheese
2 cloves garlic, minced (or ½ tsp garlic powder)
1 green onion, finely sliced (optional)
½ tsp Worcestershire sauce (optional)
½ tsp Italian seasoning
¼ tsp salt
¼ tsp black pepper
Cooking spray or olive oil (for light misting)

Instructions

Hey there, let’s get started! First, gently wipe your mushrooms clean with a damp paper towel—don’t rinse them or they’ll get too watery. Carefully twist and pull out the stems to create those perfect little cups.
Chop the mushroom stems finely (discard any tough ends) and set them aside—we’re adding them to the filling for extra flavor and texture!
In a cozy mixing bowl, scoop in the softened cream cheese and give it a quick stir to loosen it up—it should feel nice and smooth.
Now the fun part—add the parmesan cheese, half of the shredded cheddar (save the rest for topping), minced garlic, chopped mushroom stems, green onion (if using), Worcestershire sauce, Italian seasoning, salt, and pepper. Mix everything together until it’s creamy, well combined, and smells irresistible!
Grab your mushroom caps and generously spoon or pipe the cheesy filling into each one, mounding it slightly for that gorgeous look—don’t be shy, fill them up!
Sprinkle the remaining shredded cheddar generously over the tops of each stuffed mushroom—it’s going to get beautifully golden and bubbly.
Lightly mist the tops with cooking spray or brush with a tiny bit of olive oil—this helps achieve that perfect crispy, cheesy crust.
Preheat your air fryer to 370°F (about 3 minutes if your model needs it). Arrange the stuffed mushrooms in a single layer in the basket—don’t overcrowd, work in batches if needed.
Air fry for 7–9 minutes, until the cheese is melted, bubbly, and golden brown on top, and the mushrooms are tender (peek around 6 minutes to avoid overcooking).
Carefully remove them (they’ll be hot!), let them cool for just 1–2 minutes so the cheese sets a bit, then serve warm and watch them disappear—they’re always a huge hit!

Notes

These taste best served fresh and hot from the air fryer. Adjust cook time slightly based on mushroom size and your air fryer model. For extra indulgence, add a dash of hot sauce to the filling!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 295Total Fat 25gSaturated Fat 14gUnsaturated Fat 11gCholesterol 72mgSodium 722mgCarbohydrates 6gFiber 1gSugar 1gProtein 14g

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:

Use room-temperature cream cheese so it mixes smoothly without lumps.
Don’t overstuff the mushrooms or the filling may spill out during cooking.
For extra crispy tops, sprinkle a little extra shredded cheese right before air frying.
Check mushrooms at the lower end of cook time—smaller ones finish faster (6–7 minutes), larger ones need 8–10 minutes.
Wipe mushrooms clean with a damp cloth instead of washing to prevent excess moisture.
For even cooking, arrange mushrooms in a single layer without overcrowding the basket.
Add a light spray of oil on top for extra golden color if desired.
Taste the filling before stuffing and adjust seasoning—mushrooms love bold flavors!

Ingredients Notes:

This recipe relies on everyday ingredients that create big flavor. Button or baby bella (cremini) mushrooms are ideal—they hold their shape well and have a mild, earthy taste that pairs perfectly with cheese.

Cream cheese provides the creamy, tangy base that binds everything together. Sharp cheddar adds bold, tangy meltiness, while parmesan brings nutty, salty depth and helps form a crispy top. Fresh garlic (or garlic powder) delivers savory punch—don’t skip it!

A touch of Worcestershire sauce adds umami richness, and simple seasonings like salt, pepper, and Italian herbs enhance without overpowering. Optional green onions or breadcrumbs bring texture and mild onion flavor. Everything comes together quickly and uses pantry staples for maximum deliciousness with minimal shopping.

Variations and Substitutions:

Make it your own easily! For a meaty version, mix in cooked, crumbled bacon, sausage, or diced ham. Swap sharp cheddar for mozzarella, gouda, or pepper jack for different melt and spice levels. Use flavored cream cheese (chive or garlic) to skip extra seasonings.

For a gluten-free option, omit breadcrumbs or use gluten-free panko. Add spinach, chopped artichokes, or jalapeños for veggie or spicy twists.

Try feta or goat cheese for tangier filling. Sprinkle paprika, cayenne, or everything bagel seasoning on top for color and flavor. For dairy-free, use plant-based cream cheese and vegan shreds. Stuff larger portobello caps for a main dish or mini button mushrooms for bite-sized poppers—endless ways to keep it exciting!

Storage Options:

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F for 3–5 minutes until warmed and cheese is melty again (avoid microwave to prevent sogginess).

Freezing after cooking is not recommended as mushrooms become watery when thawed. However, you can assemble them ahead, cover tightly, and refrigerate unbaked for up to 24 hours—air fry just before serving (add 1–2 extra minutes).