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 (190°C) for 8-10 minutes total.
Serve warm, garnished with a sprinkling of fresh herbs (if you choose).