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Air Fryer Stuffed Mushrooms

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These air fryer stuffed mushrooms are unique and out of this world delicious.

Anyone who reads my books and/or blog will know I love to cook outdoors. One thing I always like to cook as a side or starter are stuffed mushrooms. I decided to test one of my barbecue recipes for stuffed mushrooms in my air fryer and liked it so much, I featured the recipe in my latest cookbook The Curry Guy Air Fryer. You are going to love these air fryer stuffed mushrooms. I promise!

air fryer stuffed mushrooms on a serving platter.

About this recipe.

You can follow this tandoori style recipe exactly as written or make up your own filling. Try Italian style herbs for example. This recipe for air fryer stuffed mushrooms will work with whatever you decide to add to the stuffing.

Is this recipe difficult?

Not at all! All of my air fryer recipes are easy, just as air fryer recipes should be.

There is one thing to consider, however when making these air fryer stuffed mushrooms. There is a lot of moisture in mushrooms so they should be eaten immediately our of the air fryer. Leave them too long and they will become a bit soggy.

If this happens to you, simply place them back in your air fryer for a couple of minutes to crisp them up some.

Can you use other types of mushrooms?

Yes. I used chestnut mushrooms because they are available where I live. You can use any suitably sized mushrooms for this but please note that they cooking times may vary depending on the size of the mushrooms. 

How long can you store leftover in the fridge?

You can store leftovers in the fridge for about 3 days. Make sure to wrap them tightly. 

To reheat them, place them back in your air fryer at 200°C/400°F until they are hot and crispy again.

Step by step photographs.

The ingredients for the recipe laid out on a countertop.

Get all your ingredients prepared and ready before starting.

The mushroom after removing the stems.

Carefully remove the stems from the mushrooms and scoop out a recess for the stuffing. Finely chop the mushroom stems and set aside.

THe stuffing ingredients in a bowl before air frying.

Add the onion, chillies, curry leaves and garlic and ginger paste to a bowl with the chopped stems.

Placing the stuffing ingredients in a cake tin with oil to air fry.

Preheat the air fryer to 200°C (400°F). Pour 1–2 tablespoons of oil into a small cake tin or other metal pan that fits into your air fryer and place it inside the cooking basket for 2 minutes. 

NOTE: If you are on a reduced-calorie diet, you can just generously coat the veggies with oil spray instead.

Aiur frying the stuffing ingredients.

Add the contents of the mixing bowl and stir them into the oil. Cook, stirring once or twice, for 10 minutes or until soft. Transfer to a bowl to cool.

Whisking the egg and cream cheese together until smooth.

In another bowl, whisk the egg and cream cheese together until smooth and set aside.

Placing all of the stuffing ingredients in the mixing bowl.

Once the stuffing mixture has cooled, add the grated cheese, the panko breadcrumbs and coriander (cilantro).

Adding the egg and cream cheese mixture to the bowl.

Season it all generously with salt and pepper and add the kasoori methi leaves by rubbing them between your fingers over it all. Stir in the egg and cream cheese mixture to bind the stuffing together.

Filling the mushrooms with the stuffing.

Fill the recesses of the mushrooms with the stuffing, getting as much as you can into each mushroom.

The mushrooms after air frying.

Spray your cooking basket with oil, place the stuffed mushrooms in the basket and air fry for 10–15 minutes. Be sure to check the mushrooms often and remove when  nicely browned on top.

 

Yield: 2 - 4

Air Fryer Tandoori Mushrooms

Air fryer tandoori mushrooms on a serving plate with raita.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 10 large chestnut (cremini) mushrooms
  • 1 small red onion, very finely chopped
  • 2 green finger chillies, finely chopped
  • 10 curry leaves, finely chopped 11⁄2 tbsp garlic and ginger paste 1–2 tbsp rapeseed (canola) oil
  • (optional) or oil spray 1 egg
  • 2 tbsp cream cheese
  • 4 tbsp grated paneer or
  • Cheddar or any cheese you
  • like
  • 4 tbsp panko breadcrumbs 2 tbsp finely chopped
  • coriander (cilantro)
  • 1⁄2 tsp kasoori methi (dried
  • fenugreek leaves) Salt and pepper, to taste

Instructions

  1. Carefully remove the stems from the mushrooms. Retain the stems.
  2. Use a spoon to scoop out any remnants of the stems left behind so that you have as large a space as possible for stuffing the mushrooms. Chop the stems very finely and place in a mixing bowl. Add the onion, chillies, curry leaves and garlic and ginger paste.
  3. Preheat the air fryer to 200°C (400°F). Pour 1–2 tablespoons of oil into a small cake tin or other metal pan that fits into your air fryer and place it inside the cooking basket for 2 minutes. If you are on a reduced-calorie diet, you can just generously coat the veggies with oil spray instead.
  4. Add the contents of the mixing bowl and stir them into the oil. Cook, stirring once or twice, for 10 minutes or until the mushroom stems, onion and chillies are soft. Transfer to a bowl and allow to cool.
  5. In another bowl, whisk the egg and cream cheese together until smooth and set aside.
  6. Once the stuffing mixture has cooled, add the grated cheese, the panko breadcrumbs and coriander (cilantro). Season it all generously with salt and pepper and add the kasoori methi leaves by rubbing them between your fingers over it all. Stir in the egg and cream cheese mixture to bind the stuffing together.
  7. Fill the recesses of the mushrooms with the stuffing, getting as much as you can into each mushroom.
  8. Spray your cooking basket with oil, place the stuffed mushrooms in the basket and air fry for 10–15 minutes. Be sure to check the mushrooms often and remove when heated through and nicely browned on top.
  9. Transfer to a plate covered with paper towel just before serving. Mushrooms contain a lot of water, which will be soaked up by the paper towels. Serve immediately.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 207Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 72mgSodium: 386mgCarbohydrates: 9gFiber: 1gSugar: 3gProtein: 8g

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