Air Fryer Vegetarian Stuffed Mushrooms Without Cream Cheese
These delicious Air Fryer Vegetarian Stuffed Mushrooms make the perfect snack or appetizer, especially if you’re looking to skip the cream cheese for something a bit lighter. They’re filled with a light and flavorful mix of shallots, garlic, herbs, and parmesan cheese, then cooked to crispy perfection in the air fryer.
Just like Air Fryer Mini Pigs in a Blanket, they are one of my favorite appetizers for special occasions such as Christmas or Thanksgiving, especially when I want to spoil my dinner guests.
Please continue scrolling down to find the recipe card below, which contains the complete list of ingredients with measurements, detailed recipe instructions, additional notes, and nutritional information.
Stuffed mushrooms are super quick and easy to make in the air fryer, giving you perfectly cooked mushrooms every time! Whether you’re making them for a party or as a quick side dish, these vegetarian stuffed mushrooms are sure to be a hit!
Ingredients You’ll Need
- Mushrooms – My favorite choices are chestnut mushrooms, white button mushrooms, cremini mushrooms (baby Bella), and portobello mushrooms. Choose medium to large mushrooms, as they’re easier to stuff.
- Shallots – I prefer shallots as they have a finer and sweeter flavor than onions. You can use onions if you don’t have shallots available.
- Minced garlic – Brings a nice depth and aroma to the filling.
- Cheese – I like to use parmesan in the filling and top it with cheddar or Kasar cheese. Any hard cheese you have on hand will work well. For the best results, avoid pre-shredded cheese and grate it fresh from a block.
How to Make Air Fryer Vegetarian Stuffed Mushrooms Without Cream Cheese?
Important Note
Before you start cooking, note that times may differ among air fryers. I develop my recipes using a Cosori 6.8 air fryer. If you’re using a different air fryer, view my recipes as a general guide and tweak the cooking time—add a bit more or cook slightly less as needed.
Making these Air Fryer Vegetarian Stuffed Mushrooms Without Cream Cheese is very easy. However, you need to follow a few simple steps to achieve the best results:
Begin by gently wiping the mushrooms clean with a damp cloth. Remove the stems carefully, finely chop them, and set them aside, as they’ll be used for the filling.
Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the chopped shallot and sauté for about 5 minutes, until soft and translucent. Add chopped mushroom stems and sauté for a couple of minutes before adding the minced garlic.
Sauté the garlic for 30 seconds and stir in the salt and pepper. Remove the pan from the heat, and stir in the chopped parsley and grated parmesan.
Quick Tip!
You can add Panko or Italian-style breadcrumbs to the mixture for a nice crispy texture.
Spoon a generous amount of the filling into each mushroom cap, pressing lightly to pack it in. Top each mushroom with a pinch of grated cheddar and a piece of butter.
Set your air fryer to 375°F (190°C). Arrange the stuffed mushrooms in a single layer in the air fryer basket, leaving a bit of space between each one for even cooking. Air fry for about 8-10 minutes, or until the tops are golden and the mushrooms are tender. Keep an eye on them after the 8-minute mark to prevent overcooking.
Carefully remove the mushrooms from the air fryer and let them cool slightly before serving. They’re best enjoyed warm, straight from the air fryer.
Expert Tips From the Chef
- Choose mushrooms that are fresh and firm to the touch. Avoid any with wrinkles or dark spots, as they may not hold up as well during cooking.
- When stuffing the mushrooms, pack the filling tightly to keep it from spilling out. The filling will shrink slightly as it cooks, so don’t worry about piling it high.
- Feel free to get creative! Swap out the herbs, add different types of cheese, or toss in some chopped sun-dried tomatoes. Stuffed mushrooms are easy to customize, so make them your own!
- Make sure there’s a bit of space between each mushroom in the air fryer basket to allow for even cooking and crispiness.
Serving Suggestions
These air fryer stuffed mushrooms are versatile and go well with a variety of dishes.
They make a great finger food option for parties or gatherings. You can serve air fryer stuffed mushrooms alongside olives, marinated artichokes, and other Mediterranean-inspired appetizers.
Or you can pair with a fresh green salad for a light meal or serve as a side with pasta dishes, grilled vegetables, or even Air Fryer Frozen Burgers and Air Fryer Rib-Eye Steak.
Storing and Reheating Leftover Stuffed Mushrooms
These mushrooms are best enjoyed fresh but if you have leftovers, they can be easily stored and reheated.
To store, place the leftover mushrooms in an airtight container in the refrigerator for up to 3 days. To reheat, set your air fryer at 350°F and air fry the leftovers for about 3-4 minutes, or until warmed through and crispy again.
Recipe FAQs
Absolutely. Prepare the mushrooms and filling, stuff them, and keep them covered in the fridge. When ready, pop them in the air fryer!
Yes, larger mushrooms work too. Just increase the cooking time by a few minutes to ensure they’re cooked through.
I don’t recommend freezing the stuffed mushrooms, as their texture tends to get soggy after defrosting.
Did you make this recipe? Please let me know how it turned out! Please give us a five-star rating and leave a comment below.
I hope you enjoy the process of preparing these delicious Air Fryer Vegetarian Stuffed Mushrooms Without Cream Cheese just as much as you enjoy eating them! 🙂
Bon appétit!
Air Fryer Vegetarian Stuffed Mushrooms Without Cream Cheese
Ingredients
- 8 medium mushrooms
- 1 tbsp olive oil
- 1 small shallot (finely chopped)
- 1 clove garlic (minced)
- 1 tbsp chopped parsley
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- 50 g grated parmesan
- 50 g grated cheddar
- 20 g butter (cut into small cubes)
Instructions
- Begin by gently wiping the mushrooms clean with a damp cloth.
- Remove the stems carefully, finely chop them and set them aside, as they’ll be used for the filling.
- Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the chopped shallot and sauté for about 5 minutes, until soft and translucent.
- Add chopped mushroom stems and sauté for a couple of minutes before adding the minced garlic.
- Sauté the garlic for 30 seconds and stir in the salt and pepper.
- Remove the pan from the heat, and stir in the chopped parsley and grated parmesan.
- Spoon a generous amount of the filling into each mushroom cap, pressing lightly to pack it in.
- Top each mushrooms with a pinch of grated cheddar and a piece of butter.
- Set your air fryer to 375°F (190°C).
- Arrange the stuffed mushrooms in a single layer in the air fryer basket, leaving a bit of space between each one for even cooking.
- Air fry for about 8-10 minutes, or until the tops are golden and the mushrooms are tender. Keep an eye on them after the 8-minute mark to prevent overcooking.
Notes
- Choose mushrooms that are fresh and firm to the touch. Avoid any with wrinkles or dark spots, as they may not hold up as well during cooking.<
- When stuffing the mushrooms, pack the filling tightly to keep it from spilling out. The filling will shrink slightly as it cooks, so don’t worry about piling it high.
- Feel free to get creative! Swap out the herbs, add different types of cheese, or toss in some chopped sun-dried tomatoes. Stuffed mushrooms are easy to customize, so make them your own!
- Make sure there’s a bit of space between each mushroom in the air fryer basket to allow for even cooking and crispiness.
Super delicious and very easy to make. Kids loved it too!