Air Fryer Stuffed Mushrooms with Cream Cheese

• Mushrooms: For this air fryer mushrooms recipe, I recommend using white button or baby bella mushrooms (also known as cremini). Both varieties offer a mild flavor and meaty texture that pairs beautifully with the creamy cheese filling.
• Cream Cheese: I use Philadelphia cream cheese because it delivers a consistently smooth and creamy texture, and won’t leak or collapse when air frying. Let it soften at room temperature for easier blending with herbs and spices.
• Cheese: A Mexican blend cheese (typically a mix of Monterey Jack, cheddar, Asadero, and Queso Quesadilla) melts beautifully. If you prefer a sharper flavor, you can swap in shredded Parmesan or Fontina for a more classic stuffed mushroom twist just as in Cheesecake Factory.
• Spices: This recipe uses simple pantry spices like Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper. Red pepper flakes add just a touch of heat—you can adjust based on your spice preference.
• Scallions (Green Onions): Chopped scallions or green onions add a fresh pop of flavor, a subtle crunch, and a little color to the creamy cream cheese filling.

What mushrooms to buy for stuffed mushrooms?

White button or baby bella (cremini) mushrooms is ideal when making stuffed mushrooms. Both have a mild, earthy flavor and a firm, meaty texture that pairs perfectly with rich, creamy cheese filling.

When it comes to size, medium-sized mushrooms work best—they’re just the right size to hold a generous amount of filling while still being easy to enjoy in a bite or two. Larger mushrooms may need more time to cook through, while smaller ones won’t hold enough filling to really shine (and let’s be honest, the filling is the star here!).

How to cut mushrooms for stuffing?

To prepare mushrooms for stuffing, start by gently cleaning them with a damp paper towel or a soft brush to remove any dirt—avoid rinsing them under water, as mushrooms absorb moisture easily. Next, remove the stems by gently twisting and pulling until they pop out. If needed, use a small spoon or paring knife to help loosen stubborn stems. Once the mushrooms are cleaned and hollowed, fill them with the creamy soft cheese mixture and pop them in the air fryer!

1 & 2. Make filling - Add softened cream cheese in a medium bowl and stir with a spoon to loosen it up. Add all remaining filling ingredients and stir until thoroughly combined.

3. Prep mushrooms - Clean mushrooms and pat try with a kitchen towel. Gently twist the stem to remove from the mushroom caps.

4. Stuff - Using two small spoons, fill the stuffing into the mushroom cavity, packing well inside and on top. Make sure to use all the filling!

How long to cook stuffed mushrooms in the air fryer

Cooking time will vary based on the size of your mushrooms.
Smaller mushrooms are usually done in 6 to 7 minutes, while medium-sized ones may take around 7 to 8 minutes in a preheated air fryer. Keep an eye on them—the filling should be hot and the tops lightly golden and bubbly before you take them out.

👉 Pro tip: Be mindful when opening or closing the air fryer basket, as the mushrooms may tip over due to the airflow. To keep them upright, close the basket gently and steadily.

Storage and reheating

These stuffed air fryer stuffed mushroom caps are equally addictive—you might find there are no leftovers! However, if you do happen to have some remaining, they store well in the fridge.

• Refrigerator: It can be stored in the fridge for 2 to 3 days in an airtight container.
• To reheat in microwave: When you’re ready to eat, just pop them in the microwave for 30 seconds to a minute.
• To reheat in air fryer: Place the refrigerated mushrooms in a preheated air fryer set to 350 degrees Fahrenheit for approximately 4 to 6 minutes, or until they are heated through.

Pro tip: Freezing stuffed mushrooms is not advised due to the high water content and cream cheese filling, which can lead to sogginess upon thawing.

How to make ahead?

You can prepare these air fryer mushrooms up to 12 hours before serving. Assemble them, store them in an airtight container in the fridge, and then place them in the air fryer just before you wish to serve them. Account for an additional 1 to 2 minutes of cooking time, as they will start from a cold state.

Recipe tips

• Ensure to leave cream cheese at room temperature for several hours before making the recipe.
• I opt for a shredded Mexican blend, consisting of a combination of Monterey Jack, cheddar, Asadero, and Queso quesadilla cheeses. If the Mexican blend isn’t available, substitute it with a half-cup mix of cheddar and mozzarella cheeses.
• Use 3 tablespoons of regular breadcrumbs instead of panko.
• This recipe yields a small batch, but it's effortless to double or triple for a larger gathering. Ensure to air fry in multiple batches, avoiding overcrowding the air fryer for the best results.
• Use gluten free panko breadcrumbs to make them gluten free.
• I used the Instant Vortex 6-quart air fryer for this recipe. As air fryers can vary in heating mechanisms, I suggest checking the progress around the 6-minute mark to ensure they cook evenly and to your desired level of doneness.

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