Name: Air Fryer Stuffed Mushrooms – Cheesy Herb-Packed Appetizer
Prep time: 20 min
Cook time: PT-487533H56M39S
Total time: PT-487533H56M39S
Ingredients: 12 large cremini (baby Bella) mushrooms, about 1 lb; 2 cloves garlic, minced; ¼ cup onion, finely diced (use the mushroom stems); 1 tbsp salted butter; 4 oz cream cheese, room temperature; ¼ tsp dried thyme; 1 tsp Worcestershire sauce; 1 tbsp chopped fresh parsley; ¼ cup grated Parmesan cheese, divided; Salt and pepper, to taste

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A low-carb, crowd-pleasing appetizer that’s creamy, garlicky, and topped with melty Parmesan—all made effortlessly in the air fryer.

Air Fryer Stuffed Mushrooms – Cheesy Herb-Packed Appetizer

Why I Love This Recipe

I love how this recipe transforms ordinary mushrooms into a party-ready bite in under 30 minutes. The savory cream cheese filling, aromatic herbs, and crisp Parmesan topping combine with the air fryer’s efficiency to deliver flavor and texture with minimal fuss. Plus, it’s naturally low-carb, making it a great option for anyone watching their carb intake.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 large cremini mushrooms (about 1 lb)
2 cloves garlic, minced
¼ cup finely diced onion
1 tbsp salted butter
4 oz (½ cup) cream cheese, softened
¼ tsp dried thyme leaves
1 tsp Worcestershire sauce
1 tbsp chopped fresh parsley
¼ cup grated Parmesan cheese, divided
Ground black pepper, to taste

Directions

I clean the mushrooms and remove the stems, finely dicing the stems.
I cook the stems with garlic, onion, and butter over medium heat for about 5 minutes, until softened, then let the mixture cool.
I mix the cooled stem-onion mixture with cream cheese, thyme, Worcestershire sauce, parsley, pepper, and 3 tablespoons of Parmesan until well combined.
I fill each mushroom cap with the creamy mixture, then sprinkle the remaining Parmesan on top.
I preheat the air fryer to 380 °F (195 °C).
I arrange mushrooms in a single layer and air-fry for 7–9 minutes, until they’re golden and cooked through.

Servings and timing

Servings: about 12 mushrooms
Prep Time: 20 minutes
Cook Time: 7–9 minutes
Total Time: about 27 minutes

Variations

I sometimes mix in chopped bacon or finely diced bell pepper to the filling for extra flavor. Swapping Parmesan for blue cheese creates a bolder, tangier version—I use that when I want something more gourmet.

Storage/Reheating

I store leftovers in a sealed container in the fridge for up to 3 days. To reheat, I pop them back in the air fryer for a couple of minutes—refreshes the texture and melts the cheese beautifully.

FAQs

Can I prepare these ahead of time?

Absolutely—I can assemble them the day before, keep them in the fridge, and air-fry just before serving.

How do I prevent watery mushrooms?

I gently brush off dirt instead of rinsing under water, and cook the filling so the mushrooms stay crisp.

Can I freeze them?

I don’t recommend freezing once cooked, as the mushrooms become soggy.

Are they low-carb-friendly?

Yes—the recipe is naturally low-carb, making it ideal for keto or low-carb diets.

What’s a good side or serving idea?

I serve them as an appetizer or alongside protein like steak bites or grilled chicken; they’re also great on a low-carb buffet spread.

Conclusion

I love how these Air Fryer Stuffed Mushrooms deliver rich, cheesy flavor with a hint of herb and garlic—all in a vegetable-based, low-carb package. They’re elegant, easy, and always a hit with guests—or just for a satisfying snack at home.