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This easy sausage stuffed portobello mushrooms air fryer recipe has a savory blend of Italian sausage, cream cheese, dried herbs, and bread crumbs. You’re going to love these healthy air fryer sausage stuffed portobello mushrooms because they are insanely delicious! Just make sure to grab them quickly. My recipe for air fryer stuffed portobello mushrooms always seems to disappear fast from side dish and appetizer trays!
I always serve a variety of appetizers on New Year’s Eve. The year I introduced these air fryer stuffed mushrooms with cream cheese, I knew they would become a regular thing. They received rave reviews from my family members and were gobbled up before anything else.
Get ready for this one. I think it might just become a new favorite for you too!
🍄 Sausage Stuffed Portobello Mushrooms Air Fryer Ingredients
Here are the ingredients you need to make the best air fryer stuffed mushrooms:
- 18 mini portobello mushrooms (about 12 ounces or 340g AKA cremini mushrooms or baby bella mushrooms)
- 12 ounces ground Italian sausage (340 grams raw pork sausage or chicken sausage)
- 2 cloves fresh garlic (minced)
- ½ teaspoon each dried sage, dried basil, dried parsley, dried oregano
- ¼ teaspoon each onion powder and black pepper
- Salt (to taste)
- 4 ounces cream cheese (113 grams block cream cheese or whipped cream cheese)
- ¼ cup bread crumbs (finely ground)
- Cooking oil spray
- Garnish (grated Parmesan cheese, cheddar cheese, chives, or fresh parsley)
Get a printable recipe card at the end of the post!
I like to purchase a full pound of whole baby portobello mushrooms for this recipe and pick out the larger ones to use. Sometimes you get really tiny mushrooms in the package that aren’t great for stuffing. We’re going to be using both the caps and the stems in this recipe, so there’s no waste.
I recommend using baby portobellos for air fryer mushrooms. Our recipe tests found that the texture of white button mushrooms wasn’t as good in the finished recipe.
Make ground beef stuffed portobello mushrooms or use crab if you want to take the flavor profile in a different direction. You could also consider using a crumble of bacon for garnish. Air fryer stuffed mushrooms with bacon? YES, please!
In terms of kitchen equipment, you’ll need a cast iron skillet to brown the meat and an air fryer to cook the mushrooms. I love my Kalorik Air Fryer Oven. You may need to adjust the cooking times if you are using a Ninja Foodi or another type of air fryer.
Should I rinse portobello mushrooms before cooking?
Yes, you should clean mushrooms before using them. First shake any visible dirt off the mushrooms, then you can gently rinse them in cool water and pat dry with clean paper towels.
I don’t recommend cleaning your mushrooms until right before you are ready to make stuffed mushroom caps. Mushrooms will spoil more quickly once you introduce moisture through cleaning.
Do you have to scrape the gills out of portobello mushrooms?
Removing the gills of portobello mushrooms before cooking is optional. Some people remove the gills of their mushrooms prior to cooking, but I find this extra fussy step unnecessary. That said, it’s fine to do things that way if you prefer your mushrooms without gills.
➕ How to Make Air Fryer Sausage Stuffed Portobello Mushrooms
Here are the step-by-step instructions to make air fryer sausage stuffed mushrooms:
- Gently clean your mushrooms and separate the mushroom stems from the caps. Finely chop the stems and set them aside.
- Put the hollowed mushroom caps cup side up on the air fryer basket or air fryer tray and mist them with cooking spray. (If you can’t fit them all in one layer, you may have to cook them in batches.)
- Mist a cast iron skillet with cooking spray and heat it over medium heat on the stovetop. Brown the sausage, breaking it up with a spatula as it cooks. It will take about 10 minutes.
- Add the garlic and chopped mushroom stems to the pan. Cook, stirring frequently, until the mushroom stems release their liquid (5-8 minutes). Stir in the dried herbs and spices.
- Remove the skillet from the heat and stir in the cream cheese and breadcrumbs while the mixture is still hot. (I find whipped cream cheese easier to stir in than block cream cheese. That said, I used block cream cheese the last time I made these; it mixed in well with a little more effort.)
- Let the mixture cool enough to handle it. Using very clean hands, tightly pack the mushroom caps with the prepared stuffing mixture. You’ll be using all the filling to make some generously filled stuffed mushrooms!
- Mist the filled mushroom caps with cooking spray. If you have an air fryer oven, put the air fryer tray in the middle of the air fryer. Air fry stuffed mushrooms at 375F (190C) for 8-10 minutes total.
- These air fried mushrooms are best served warm. Sprinkle with Parm or fresh herbs, and enjoy!
How long to cook stuffed portobello mushrooms in air fryer?
How long to cook stuffed mushrooms in an air fryer? This sausage stuffed mushrooms air fryer recipe takes 8-10 minutes total at 375 degrees Fahrenheit (190C).
What temperature should portobello mushrooms be cooked to?
Portobello mushrooms do not have a minimum safe internal temperature, and can even be eaten raw. If the mushrooms are part of a mixed dish of leftovers, they should be reheated to 165F (74C). Any raw meat cooked with the mushrooms must be heated to a safe temp.
Frequently Asked Questions
Why are my stuffed mushrooms soggy?
Stuffed mushrooms can become soggy if cooked too long at a lower temperature. Air frying is actually a super way to prevent soggy stuffed mushrooms. The air circulation in the air fryer helps to keep the outer surfaces of your stuffed mushrooms dry.
How do you remove moisture from mushrooms before stuffing?
After cleaning the mushrooms, pat away any excess moisture with a clean cloth or paper towel. Avoid soaking the mushrooms to clean them, as they can absorb water.
Can stuffed mushrooms be served at room temperature?
Yes, you can serve these stuffed air fryer mushroom caps warm or at room temperature. We prefer them when they are warm.
How long can you keep stuffed mushrooms?
IMVHO, stuffed mushrooms in air fryer are best eaten soon after they are prepared. If you aren’t very picky about the texture and quality of your leftovers, you can keep them in the fridge for 3-4 days.
How to make a vegetarian stuffed portobello mushrooms air fryer recipe?
To make these stuffed mushrooms vegetarian, simply substitute the sausage with your favorite vegetarian or vegan alternative. Alternatively, try this spinach stuffed portobello mushrooms in air fryer recipe.
How to make large stuffed mushrooms in air fryer?
This recipe also works for large portobello mushroom caps. Simply add a few minutes to the air frying time if they aren’t tender enough for you.
How to cook raw sausage stuffed mushrooms in air fryer?
I don’t recommend making a stuffed mushroom air fryer recipe with raw sausage, because the mushrooms can become soggy before the sausage fully cooks. Ground pork sausage has a safe temperature of 160F, and for ground chicken sausage it’s 165F. It’s best for food safety to cook them first.
👩🍳 Other Air Fryer Mushroom Recipes
Here are a few more air fryer recipes with mushrooms for you:
- Air Fryer Breaded Mushrooms
- Vegan Oyster Mushroom Jerky
- You could also try these mushroom-packed Smoked Burgers in an air fryer (rather than smoking them)
👨🍳 More Easy Air Fryer Appetizer Recipes
Do you need additional ideas for air fryer appetizers? Here’s a few more easy air fryer recipes that you might like:
Watch How to Make It!
Sausage Stuffed Portobello Mushrooms Air Fryer Recipe
Ingredients
- 18 whole baby portabella mushrooms (about 12 ounces or 340g AKA cremini mushrooms or baby bella mushrooms)
- 12 ounces ground Italian sausage (340 grams raw pork sausage or chicken sausage or try my homemade Italian fennel sausage)
- 2 cloves garlic, finely chopped
- ½ teaspoon dried sage
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- salt, to taste
- 4 ounces cream cheese (113 grams block cream cheese or whipped cream cheese)
- ¼ cup bread crumbs (finely ground)
- cooking oil spray
- garnish (optional Parm cheese, fresh parsley, chives, etc.)
Instructions
- Gently clean your mushrooms and separate the mushroom stems from the caps. Finely chop the stems and set them aside.
- Put the hollowed mushroom caps cup side up on the air fryer basket or air fryer tray and mist them with cooking spray. (If you can’t fit them all in one layer, you may have to cook them in batches.)
- Mist a cast iron skillet with cooking spray and heat it over medium heat on the stovetop. Brown the sausage, breaking it up with a spatula as it cooks. It will take about 10 minutes.
- Add the garlic and chopped mushroom stems to the pan. Cook, stirring frequently, until the mushroom stems release their liquid (5-8 minutes). Stir in the dried herbs and spices.
- Remove the skillet from the heat and stir in the cream cheese and breadcrumbs while the mixture is still hot.
- Let the mixture cool enough to handle it. Using very clean hands, tightly pack the mushroom caps with the prepared stuffing mixture. You'll be using all the filling to make some generously filled stuffed mushrooms!
- Mist the filled mushroom caps with cooking spray. If you have an air fryer oven, put the air fryer tray in the lower rack position. Air fry at 375°F (190°C) for 8-10 minutes total.
- These air fried mushrooms are best served warm. Sprinkle with Parm or fresh herbs, and enjoy!
Equipment
Notes
💭 Expert Tips from Dietitian Summer Yule
This is a level 3 recipe (weight maintenance and active lifestyles). Are stuffed mushrooms healthy? Each stuffed mushroom is only 55 calories each. However, they are kind of like those chip commercials where no one can eat just one! Haha Most of my recipes containing flour (including breadcrumbs) get an automatic bump to level 3. Though flour does contain some nutrients, looking at calories provided by volume I would call it an energy dense food. This means flour packs a lot of calories into a fairly small serving size. Some ways to make this appetizer a little lighter include using light cream cheese and low calorie chicken sausage. Since leftover stuffed mushrooms don’t hold well, I think this recipe is best when you’ll be feeding a herd. It’s a great recipe if you have a larger family or will be holding a (small) celebration with friends and family. Cut the recipe in half if you think you’ll end up with gobs of leftovers. Making keto swaps in this recipe (i.e., almond flour or pork panko instead of whole wheat crumbs) does not make it any lower in calories. I suspect that the keto version of this recipe would be just as easy to overeat. Nutrition information is for one serving of the recipe. (One mushroom but keep in mind most of us will eat more!)
nutrition info disclaimer
All recipes on this website may or may not be appropriate for you, depending on your medical needs and personal preferences. Consult with a registered dietitian or your physician if you need help determining the dietary pattern that may be best for you.
The nutrition information is an estimate provided as a courtesy. It will differ depending on the specific brands and ingredients that you use. Calorie information on food labels may be inaccurate, so please don’t sweat the numbers too much.
“To taste” means to your preferences, which may have to be visual to follow food safety rules. Please don’t eat undercooked food x
Nutrition
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Hello! I’m Summer, a registered dietitian and home chef who loves to cook, eat, and create recipes for you! Every recipe on this site has been tested by me to help ensure your success in the kitchen. All eaters are welcome here 🙂
Made these for Thanksgiving. Super easy and delicious. Used Baby Bella instead of portabello. Everyone loved them! Making more for Christmas. Going to double the recipe this time.
Hi Red, I love to hear that! Thank you so much for the kind words, and I hope you have a Merry Christmas! 😀
Hello! This sounds really great and I want to make it, but I was wondering if I can make the stuffing in advance and refrigerate it and then fill the mushrooms right before cooking?
Hi Diane, great question! It’s not a very wet stuffing, so I think making it a few hours ahead and refrigerating would work.