Air fryer stuffed mushrooms are a delicious appetizer!

Savory stuffed mushrooms in the air fryer have a flavorful cream cheese filling for an easy appetizer or quick side dish.

It won’t take long before these savory bites are all gone!

Air Fryer Cheese Stuffed Mushrooms

Amazing Air Fryer Stuffed Mushrooms

  • Quick and easy! The air fryer gets these tasty morsels on the table in minutes with minimal cleanup! The party isn’t started until the stuffed mushrooms are served!
  • Savory favorite! Lightly seasoned (with room for extras!) cream cheese is the perfect base filling for stuffed mushrooms.
  • Low-carb, keto-friendly air fryer stuffed mushrooms can be made in advance and reheated or prepped and cooked from frozen. Double up the batch and save some for later!
Ingredients to make Cheese Stuffed Mushrooms in a bowl

Ingredients and Variations

Mushrooms – Look for whole, uniformly sized white or brown mushrooms with one or two bites for the best presentation. For a side dish or entrée, cheese-stuffed mushrooms can be prepared in portobellos.

Filling – Cream cheese is the perfect vehicle for any seasonings or spices, but feel free to use blue cheese crumbles, Boursin, Alouette, or Rondele pre-seasoned cheese spreads to save some time if desired.

Variations – Mix in Italian sausage, bacon bits, crab, or smoked salmon. Add some chopped spinach, sun-dried tomatoes, diced bell peppers, or finely chopped broccoli to the mix.

Experiment with bold flavors and stir in a little buffalo sauce, Cajun seasoning , or a splash of sriracha!

Mushrooms on a cutting board being filled with a cheese mixture

How to Make Air Fryer Stuffed Mushrooms

  1. Prepare mushroom caps (per the recipe below).
  2. Cook the stems in butter and garlic, and allow to cool.
  3. Mix remaining ingredients in a bowl until combined and smooth.
  4. Spoon cream cheese mixture into mushroom caps and cook.

Easy to Fill

Squeeze out filling from the corner of a sandwich bag for less mess and fast cleanup.

Cheese Stuffed Mushrooms in an air fryer basket

Storing Tips

Keep leftover stuffed mushrooms in a covered container in the refrigerator for up to 3 days. Reheat them in the air fryer or under the broiler.

Prep cheese-stuffed mushrooms up to a day ahead or bake them, chill them, and reheat as desired. They can also be prepped and frozen in a single layer and transferred to a zippered bag. Simply add a few minutes to the air fryer when cooking from frozen.

More Appetizer Recipes

air fryer stuffed mushrooms stacked on a cutting board
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Air Fryer Stuffed Mushrooms

Air Fryer stuffed mushrooms are made with juicy mushrooms and a creamy cheesy filling.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 16 stuffed mushrooms



  • 16 medium white mushrooms cleaned
  • 2 cloves garlic minced
  • 1 tablespoon butter
  • 8 ounces cream cheese softened
  • ¼ cup parmesan cheese grated plus extra for topping if desired
  • 1 teaspoon Worcestershire sauce
  • teaspoon each salt and pepper or to taste


  • Remove the stem from the mushroom caps and scoop out the center with a spoon.
  • Finely chop the stems. Place in a small skillet with butter and garlic cloves and cook over medium heat until tender. Cool.
  • Mix cream cheese, parmesan cheese, Worcestershire sauce, garlic, salt and pepper. Stir in the mushroom stems.
  • Fill the mushrooms with the cheese mixture and top with additional parmesan if desired.
  • Preheat air fryer to 370°F. Add mushrooms and cook 7-9 minutes or until cooked through and lightly browned.


  • To avoid spongy mushrooms, instead of washing them clean by brushing off any dirt and wiping clean if necessary.
  • If your mushrooms are falling over as you close the air fryer, place the mushrooms in a small pan or use foil to hold them upright.
Nutrition information is per mushroom.
Leftovers will keep in an airtight container in the refrigerator for up to 3 days.
5 from 6 votes↑ Click stars to rate now!
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Nutrition Information

Calories: 59kcal | Carbohydrates: 1g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 93mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 203IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Side Dish
Cuisine American

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About the author

Holly is a mom of 4 with a love for all things air fryer! Her greatest passion is creating in the kitchen and making recipes for the everyday home cook!
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Recipe Rating


  1. 5 stars
    I made these in three portabello mushroom caps. Of course I have a lot of filling left over, but I plan to use it spread on Ritz crackers for lunch. I didn’t bother precooking the stems; I just chapped them up and added them to the cream cheese mixture to give it a little crunch. However, the biggest problem is the cream cheese was so difficult to stir I couldn’t get the other ingredients mixed in. I add about half a cup of sour cream to the mixture, and that softened it enough that I could stir it. The final flavor was wonderful.