Ingredients
- 16 oz (450 g) button or cremini mushrooms
- 4 oz (115 g) cream cheese, softened
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp finely chopped parsley
- ¼ tsp Italian seasoning
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp breadcrumbs
- 1 tbsp olive oil
Instructions
- Prepare the mushrooms: Gently wipe the mushrooms clean. Remove the stems and finely chop them.
- Make the filling: In a bowl, combine cream cheese, mozzarella, Parmesan, garlic, parsley, Italian seasoning, salt, pepper, breadcrumbs, and chopped mushroom stems.
- Stuff: Spoon the filling generously into each mushroom cap.
- Air fry: Preheat the air fryer to 375°F (190°C) for 3 minutes. Lightly brush or spray the basket with oil and arrange the mushrooms in a single layer.
- Cook for 8–10 minutes, until the mushrooms are tender and the tops are golden and bubbly.
- Let them cool for 2–3 minutes, then garnish with extra parsley and Parmesan if desired.
💡 Tips
- Don’t overcrowd the basket; cook in batches if necessary.
- For extra crispy tops, add a little more Parmesan and breadcrumbs before air frying.
- Add cooked crumbled bacon or finely chopped spinach to the filling for a variation.
- Cooking time can vary slightly depending on the size of the mushrooms.
Serve warm and enjoy!
