These vegetarian friendly stuffed cheesy mushrooms are irresistible. They have a cheesy pool in the middle and come together in 20 minutes, making them an effortless appetizer or snack for any time of the year.
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Vegetarian friendly air fryer mushrooms
Stuffed mushrooms, in my opinion, are as good as mushrooms get. I love the tiny caps filled to the brim with different stuffings from bread crumbs to cream cheese.
For this recipe, I am using a vegetarian friendly stuffing that has shredded mozzarella, pesto, chili flakes and other seasonings.
Stuffed portobello mushrooms are not just delicious but also very easy to make. Since portobellos are large, they’re easier to work with compared to cremini or baby bella varieties.
More surface area = more stuffing, with less effort.
You can also:
- Use these as a burger or sandwich “patty”
- Tuck them into wraps with lots of shredded veggies for a wholesome, filling meal
Ingredients
- Portobello mushrooms
- shredded Mozzarella cheese
- Basil pesto
- light olive oil
- red chili flakes
Substitutes
- Mushrooms – you can use baby bella mushrooms, cremini mushrooms or regular button mushrooms for this recipe. You will need 10 to 12 of these in this case.
- Cheese – You need a melty soft cheese for this recipe. Shredded cheddar, tex mex cheese mix, shredded paneer + mozzarella combination or mozzarella + cream cheese works here
- Pesto – use any pesto you have on hand. Alternatively, use Indian style mint chutney as a substitute.
Variations
Add crunch – Stir in 1 tbsp coarsely powdered nuts or seeds (walnuts, pistachios, sunflower seeds). Reduce the cheese slightly so the filling stays balanced.
Switch the sauces – Japanese mayonnaise, sriracha, chilli oil or BBQ sauce all work as flavour boosters. You can also use different pestos like sun-dried tomato pesto.
Ricotta–spinach version – Swap mozzarella for a mix of ricotta, chopped baby spinach and shredded cheddar, with nuts, garlic powder and chilli flakes.
Golden crust – Sprinkle 1–2 tsp breadcrumbs on top of the mushrooms before air frying for a crisp, golden crust.
Tips For Perfect Air Fried Mushrooms
- Choosing the right mushrooms matters the most. Pick mushrooms that are firm. Avoid those with wrinkly and soggy caps.
- You do not need salt in this recipe because the cheese handles it. So do not be tempted to add more salt.
- Avoid overcrowding the basket. When you add too much to an air fryer basket, the result is steaming and not air frying. You will be left with soggy sad mushrooms if you overcrowd the basket.
- A 5 quart sized air fryer basket will hold 10 mushrooms without overlaps.
- Adjust the timings based on the size of the mushrooms. Larger mushrooms take longer to cook. It is always wise to check after the halfway cooking mark.
- To prevent the mushrooms from sticking to the basket, line them with precut unbleached parchment squares. Lesser clean up in the end. You are welcome 🙂
Recipe Notes
- This recipe makes 3 large stuffed mushrooms; you can easily double or triple it for a crowd.
- Adjust the air fryer time based on the size of your mushrooms.
- Don’t over salt the filling; cheese already has salt.
- For a spicier version, add extra chilli flakes or finely chopped green chilli.
Serving suggestions
- Fabulous as finger food- serve with mocktails, cocktails or alongside other bite sized food.
- Make them a part of your appetizer or grazing board. Add some chopped salad leaves and shredded veggies to make it look colorful.
- Serve them as a snack.
- Use them as a burger or a sandwich filling or inside a wrap.
Make ahead, shelf life and reheating
- Prep and stuff the mushrooms and refrigerate this for up to 1 day. You can put them in the air fryer shortly before you are ready to serve.
- Store leftovers in a clean air tight fridge safe container for up to 1 day in the fridge.
- Reheat leftover stuffed mushrooms in the microwave for 30 to 40 seconds on high power before serving.
Yes, especially if you are making a really large batch, then making them in the oven is so much more convenient. Place them in a baking sheet, cheesy side up. Bake the mushrooms in a preheated oven at 200C for 15 to 20 minutes.
Regular button mushrooms – white or brown, cremini and baby bella all work beautifully in this recipe. Adjust the number of mushrooms to the filling. You will need more mushrooms here since they are smaller varieties.The cooking time will vary too.
Method
Prep Work
- Wipe the mushrooms thoroughly with a damp kitchen towel.
- Gently twist and remove the stalks and set the caps aside.
- In a mixing bowl, combine the shredded cheese, pesto and chilli flakes. Mix well to form the filling.
Preheating
- Preheat the air fryer to 190°C for 4 minutes.
Stuff and Air Fry
- Brush each mushroom cap on the outside with a dab of olive oil.
- Stuff each mushroom cap with 1–1½ tbsp of the filling, using a small spoon. Don’t press too hard – you don’t want to crack the caps.
- Arrange the stuffed mushrooms in a single layer in the air fryer basket, without overlapping.
- Air fry at 190°C for 8–12 minutes.
- Check around the 8th minute; many mushrooms will be done around the 10-minute mark.
- Smaller mushrooms will cook faster, so adjust accordingly.
- Serve hot over a bed of lettuce or salad greens.
Cheesy Stuffed Portobello Mushrooms in the Air Fryer
Equipment
- 1 Mixing bowl
- 1 Air fryer I have a 5 quart Cosori air fryer
Ingredients
- 3 Portobello Mushrooms
- 1/ 4 cup Shredded Mozzarella cheese
- 1.25 tsp Basil pesto
- 1 tsp light olive oil
- ½ tsp red chili flakes
Instructions
Prep Work
- Wipe the mushrooms thoroughly with a damp kitchen towel.
- Gently twist and remove the stalks and set the caps aside.
- In a mixing bowl, combine the shredded cheese, pesto and chilli flakes. Mix well to form the filling.
Preheating
- Preheat the air fryer to 190°C for 4 minutes.
Stuff and Air Fry
- Brush each mushroom cap on the outside with a dab of olive oil.
- Stuff each mushroom cap with 1–1½ tbsp of the filling, using a small spoon. Don’t press too hard – you don’t want to crack the caps.
- Arrange the stuffed mushrooms in a single layer in the air fryer basket, without overlapping.
- Air fry at 190°C for 8–12 minutes.
- Check around the 8th minute; many mushrooms will be done around the 10-minute mark.
- Smaller mushrooms will cook faster, so adjust accordingly.
- Serve hot over a bed of lettuce or salad greens.
Notes
Adjust the air fryer time based on the size of your mushrooms.
Don’t over salt the filling; cheese already has salt.
For a spicier version, add extra chilli flakes or finely chopped green chilli.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
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