Can you air fry stuffed mushrooms? Absolutely! My easy air fryer stuffed mushrooms recipe has a savory blend of Italian sausage, cream cheese, dried herbs, and bread crumbs. You’re going to love these healthy air fryer stuffed mushroom caps because they are insanely delicious! Just make sure to grab them quickly. My recipe for stuffed portobello mushrooms always seems to disappear fast from snack and appetizer trays!
If you’re looking for a great appetizer, I’ve got something special for you today. These air fryer sausage stuffed portobello mushrooms are absolutely divine.
If you like a stuffed mushroom that is heaping with scrumptious filling, you’ll love these. They’re almost like individually-portioned stuffing balls served in cute (and edible!) mushroom dishes. No utensils are required with these tasty two-bite treats.
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!
So why stuffed mushrooms? Here are some of the reasons this stuffed mushroom appetizer is a great pick:
- Balance of food groups: Unlike something like chips, you are getting a range of macronutrients and food groups here. Fresh (minimally processed) sausage for protein, whole grains from the bread crumbs, and did you know mushrooms count as a vegetable? More food groups generally mean you’re getting a broader variety of nutrients.
- Super EASY air fryer recipe: The stuffing gets cooked and mixed together in a skillet, then packed into portobello caps and air fried. That’s all there is to this one. You don’t need to mess up every pot and pan in the house to make it. Isn’t it great when we can cook without extensive clean up afterwards?
- No utensils required: Aside from not dirtying a bunch of pots and pans, you also don’t need utensils with this recipe. The kids who prefer finger foods might really enjoy these mushrooms with stuffing. Also, I’m thinking these stuffed mushrooms will be great for post-pandemic parties.
- So (so, so, so) dang tasty: I may be a dietitian, but I am well aware that most people choose food for taste rather than health benefits. If you like mushrooms and sausage stuffing, you will LOVE the flavors in this one. (And yup, you’ll also be getting a bunch of B vitamins from mushrooms, fiber, blah, blah, blah. Hahaha)
Here’s the roundup of ingredients you need to make air fryer stuffed mushrooms:
- 18 whole baby bella mushrooms (this was about 12 ounces for me, but it will depend on their size)
- Fresh chicken Italian sausage (purchased ground, or remove it from its casings if links)
- Fresh garlic
- Dried herbs and spices (sage, onion powder, basil, parsley, oregano, salt and pepper)
- Cream cheese (block cream cheese and whipped cream cheese both work)
- Whole wheat bread crumbs (finely ground)
- Cooking oil spray
- Chopped fresh herbs for garnish (I used garlic chives, but Italian parsley or basil would also be nice)
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 found some nice store-bought fresh chicken Italian sausage for this recipe. If you want to make your own, my Fennel Sausage recipe would work well here. It’s a blend of pork and chicken for a leaner option than traditional Italian sausage.
If you want to take the flavor profile in a slightly 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’m quite partial to my 10-Quart Kalorik Digital Air Fryer Oven. You may need to adjust the cooking times if you are using a Ninja Foodi or another type of air fryer.
How to Clean Mushrooms
I don’t recommend cleaning your mushrooms until right before you are ready to use them. Mushrooms will spoil more quickly once you introduce moisture through cleaning.
When you are ready to make this stuffed mushroom caps recipe, first shake any visible dirt off the mushrooms. Then you can gently rinse them in cool water and dry them with clean paper towels.
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 Air Fry Stuffed Mushrooms
After cleaning the mushrooms, you should carefully separate the mushroom stems from the mushroom caps with clean hands. Chop the stems up finely and set them aside.
Put the hollowed mushroom caps cup side up on an air fryer tray and mist them with cooking spray. I was able to fit all of the caps on a single tray.
Next, put a cast iron skillet over medium heat on the stovetop. Mist it with cooking oil spray. 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 bread crumbs while the filling 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.
We’re almost ready to start air frying! At this point the mushroom stuffing should be cool enough to handle. Using very clean hands, pack the mushroom caps with the prepared stuffing mixture.
You’re going to use all of the stuffing, enough for each mushroom cap to be heaped with filling. When we’re making stuffed mushrooms, I don’t like to be stingy with filling. Be generous with the stuffing- your friends and family will love the results!
Cooking Time and Temperature
Once the portobello mushroom caps have all been generously stuffed, spritz them once more with cooking oil spray. They need to air fry at 375 degrees Fahrenheit for 8-10 minutes total.
My air fryer oven has two positions for baking racks. I put the tray of mushrooms in the lower rack position. This position is a little farther from the heating element. If your air fryer is set up differently, you may need to adjust the air frying time.
These air fried mushrooms are best served warm. Sprinkle with the fresh herbs of your choosing, and enjoy!
Other 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:
- Air Fryer Maduros
- Air Fryer Jicama Fries with Cilantro-Lime Dipping Sauce
- Keto Buffalo Wings (Air Fryer Recipe)
- Air Fryer Potato Skins
Expert Tips from a Dietitian
This is a level 3 recipe (weight maintenance and active lifestyles). 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 bread crumbs) get an automatic bump to level 3. Though whole grain 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 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.
Frequently Asked Questions
These air fryer stuffed mushrooms contain whole grain bread crumbs, so they are not keto. To make low carb and keto stuffed mushrooms in the air fryer, try substituting the bread crumbs for gluten free pork panko or almond flour.
Dishes containing a variety of whole foods from different food groups are nutritious, and what I would call healthy. Since these air fried stuffed mushrooms meet this criterion, I would consider them a healthy appetizer. (But does that mean they are the best choice for everyone? Of course not!)
To make these stuffed mushrooms vegan, you would need to replace the cream cheese and sausage with vegan alternatives. Since I tend to take a whole foods approach to nutrition, I’d go with another recipe versus substituting with fake sausage and cheese. These spinach stuffed mushrooms look like a good whole food plant-based alternative.
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.
Yes, you can serve these stuffed air fryer mushroom caps warm or at room temperature. We prefer them when they are warm.
IMVHO, stuffed mushrooms 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.
Other Air Fryer Mushroom Recipes
If you love air fryer cooking because it is fast and convenient, I have good news. I have TONS of super easy air fryer recipes right here for you. Here’s a few more air fryer recipes with mushrooms for you:
- Air Fryer Breaded Mushrooms with Homemade Ranch Dip
- Vegan Oyster Mushroom Jerky made in an Air Fryer
- You could also try these mushroom-packed Smoked Burgers in an air fryer (rather than smoking them)
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 wildly inaccurate, so please don't sweat the numbers too much.
For more information on how the three recipe levels may help with a weight management goal, refer to my overnight oats with yogurt post. Let's get cooking!
Air Fryer Stuffed Mushrooms (Recipe + Video!)
- 18 whole baby portabella mushrooms (about 12 ounces, get a 16 ounce package and use the big ones)
- 12 ounces fresh Italian chicken sausage (store-bought or try my homemade fennel sausage recipe)
- 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 (whipped cream cheese is easier to stir in, but block cream cheese works too)
- ¼ cup finely ground whole wheat bread crumbs
- cooking oil spray of choice
- fresh chopped basil, parsley, or chives for garnish (optional)
- 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 an air fryer tray and mist them with cooking spray. I was able to fit all of the caps on a single air fryer tray.
- Mist a cast iron skillet with cooking oil 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 sage, parsley, oregano, basil, onion powder, salt, and pepper.
- Remove the skillet from the heat and stir in the cream cheese and bread crumbs 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 for 8-10 minutes total.
- Serve warm, garnished with a sprinkling of fresh herbs (if you choose).
This is a level 3 recipe (weight maintenance and active lifestyles). 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 bread crumbs) get an automatic bump to level 3. Though whole grain 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 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!)