Name: Air Fryer Teriyaki Mushrooms Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: American-Asian Fusion
Ingredients: 1 lb (450g) cremini or button mushrooms, cleaned and halved or quartered; ¼ cup soy sauce (or tamari for gluten-free); 2 tablespoons brown sugar (or honey/maple syrup); 1 tablespoon rice vinegar; 1 tablespoon sesame oil; 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 1 teaspoon cornstarch + 1 tablespoon water (slurry); ½ teaspoon sesame seeds (for garnish); 2 green onions, sliced (for garnish); Oil spray (optional, for basket)

Crispy-edged, juicy air fryer teriyaki mushrooms glazed in a sweet-savory homemade teriyaki sauce with garlic, ginger, and sesame notes. This quick, healthy side dish or appetizer transforms simple mushrooms into an addictive umami-packed treat with minimal oil and maximum flavor—perfect for weeknight dinners or meal prep.

Why You’ll Love This Recipe

You’ll absolutely adore these Air Fryer Teriyaki Mushrooms because they deliver restaurant-quality taste with almost zero effort! The air fryer magic creates beautifully caramelized edges and concentrated flavor while keeping the mushrooms tender and juicy inside—no soggy texture here.

The sticky, glossy teriyaki glaze clings perfectly, balancing sweet, salty, and tangy notes with hints of garlic and ginger that make every bite irresistible. They’re naturally vegan, low in calories, gluten-free (with tamari), and ready in under 20 minutes.

Whether you’re craving a flavorful side for rice and protein, a meatless appetizer, or a healthy snack, this recipe is endlessly craveable, kid-friendly, and way better than takeout.

Yield: 4 servings

Air Fryer Teriyaki Mushrooms Recipe

Quick, crispy air fryer mushrooms coated in glossy homemade teriyaki sauce—sweet, savory, and irresistibly delicious!

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 5 minutes

Total Time 30 minutes

Ingredients

1 lb (450g) cremini or button mushrooms, cleaned and halved or quartered
¼ cup soy sauce (or tamari for gluten-free)
2 tablespoons brown sugar (or honey/maple syrup)
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 teaspoon cornstarch + 1 tablespoon water (slurry)
½ teaspoon sesame seeds (for garnish)
2 green onions, sliced (for garnish)
Oil spray (optional, for basket)

Instructions

Get excited and prep those beauties — Wipe your mushrooms clean with a damp paper towel (no soaking!), trim any tough ends, and cut larger ones into halves or quarters so they cook evenly and get maximum glaze coverage.
Whip up that irresistible teriyaki magic — In a small saucepan over medium heat, combine soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. Stir until the sugar dissolves and it starts to bubble gently.
Thicken it to glossy perfection — Mix the cornstarch with water to make a slurry, then slowly stir it into the simmering sauce. Cook 1–2 minutes until it thickens into a beautiful, sticky glaze that will cling like a dream.
Toss with love — Place your prepped mushrooms in a large bowl. Pour about ¾ of the warm teriyaki sauce over them and toss gently until every piece is happily coated. Save the rest for brushing later!
Preheat your air fryer — Set it to 400°F (200°C) and let it preheat for 3–5 minutes—this hot start is key for those caramelized edges you’ll crave.
Arrange like a pro — Lightly spray the air fryer basket with oil if needed. Spread the mushrooms in a single layer (no piling—give them space to shine!).
Air fry to golden glory — Cook at 400°F for 12–15 minutes, shaking the basket or flipping halfway through so they brown evenly and get those crispy, sticky bits.
Finish with extra love — In the last 2 minutes, brush or toss with remaining sauce for an extra glossy, flavor-packed finish.
Garnish and admire — Transfer your stunning mushrooms to a serving plate, sprinkle with sesame seeds and sliced green onions for that wow factor.
Dig in and enjoy — Serve hot as a side with rice, noodles, or protein, or just eat them straight from the plate—they’re that addictive!

Notes

Adjust cook time slightly based on mushroom size and air fryer model—watch for golden edges.
Sauce can be made ahead and stored in the fridge for up to 1 week.
These taste even better slightly cooled as the glaze sets.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 112Total Fat 5gSaturated Fat 1gUnsaturated Fat 4gSodium 851mgCarbohydrates 16gFiber 3gSugar 10gProtein 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

Don’t overcrowd the air fryer basket—cook in batches if needed for even crisping and caramelization.
Shake the basket halfway through cooking to ensure all sides get that gorgeous golden glaze.
Pat mushrooms very dry after cleaning to help them brown instead of steam.
For extra sticky glaze, toss mushrooms in half the sauce before air frying and brush on the rest at the end.
Marinate 15–30 minutes for deeper flavor penetration if you have time.
Use a light oil spray to prevent sticking without adding excess fat.
Taste and adjust sauce sweetness/saltiness before tossing—teriyaki brands vary.

Ingredients Notes

Fresh mushrooms (cremini, button, or shiitake) are the star—they release moisture in the air fryer, concentrating their earthy flavor while absorbing the teriyaki glaze beautifully. Soy sauce or tamari forms the salty-umami base; low-sodium versions give better control.

Brown sugar or honey adds caramelized sweetness and helps create that signature sticky coating. Fresh garlic and ginger bring bright, aromatic punch—minced fresh is far superior to powdered.

Sesame oil adds nutty depth, while rice vinegar provides a subtle tang to balance richness. Cornstarch thickens the sauce into a glossy glaze that clings instead of pooling. Optional sesame seeds and green onions add crunch, color, and classic teriyaki flair.

Variations and Substitutions

Make it spicier by adding sriracha, red pepper flakes, or chili garlic sauce to the glaze. Swap mushrooms for portobello slices, king oyster, or a mix for varied textures. Use maple syrup, coconut sugar, or monk fruit sweetener instead of brown sugar for different dietary needs.

Go gluten-free with tamari instead of soy sauce. For oil-free, skip sesame oil and use extra vinegar or broth in the sauce.

Add sesame seeds or crushed peanuts for crunch. Turn it into a main by tossing with air-fried tofu, broccoli, or bell peppers. For a citrus twist, add orange zest/juice. Use pineapple juice in place of water for a tropical vibe.

Storage Options

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the air fryer at 350°F for 3–5 minutes to restore crisp edges (microwave softens them). They freeze well for up to 2 months—thaw overnight in the fridge and re-crisp in the air fryer. Avoid freezing with extra sauce, as it can make them soggy upon thawing.