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These air fryer stuffed mushrooms make the perfect party appetizer or delicious snack. Crimini mushrooms filled with a savory mix of cheese, colorful peppers, and herbs become wonderfully golden and tender in the air fryer.
Essential Ingredients
- Crimini mushrooms: Look for ones about 2 inches wide
- Fresh mozzarella and Parmesan cheese: For creamy and savory flavor
- Colorful bell peppers and onions: Add sweetness and crunch
- Fresh herbs: Cilantro or parsley work great
- Simple seasonings: Salt, pepper, and paprika
Step-by-Step Instructions
- 1. Mushroom Prep:
- Wipe mushrooms clean (don't wash). Remove stems with a gentle twist. Press edges to widen the cavity. Toss with oil, balsamic vinegar, salt, and pepper.
- 2. Make the Filling:
- Finely dice the vegetables. Mix with grated cheeses. Add herbs and seasonings. Taste and adjust salt if needed.
- 3. Filling the Mushrooms:
- Spoon mixture into each cap. Pack it in well but don't overstuff. Leave room at edges. Place them on a tray as you go.
- 4. Air Frying:
- Heat air fryer to 320°F. Place mushrooms in basket. Don't overcrowd - leave space. Cook 9-10 minutes until golden. Check halfway through.
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Common Issues and Solutions
- Soggy mushrooms? Make sure to dry them well after cleaning
- Filling falling out? Pack it in more firmly
- Not browning? Give them an extra minute or two
- Too watery? Avoid wet vegetables like tomatoes
Storage and Reheating
- Keep in fridge up to 4 days
- Reheat in air fryer 2-3 minutes
- Microwave works too - about 45 seconds
- Don't freeze - texture suffers
Making Ahead
- Clean and prep mushrooms early
- Make filling up to a day ahead
- Stuff just before cooking
- Best served warm from the air fryer
These mushrooms are always a hit at parties. I love making a big batch because they disappear quickly and people always ask for the recipe. They're easy enough for everyday snacking but special enough for company.
Fun Variations to Try
- Make them Italian-Style: Switch to Italian seasoning, use basil instead of cilantro, add sun-dried tomatoes, top with extra Parmesan
- Go Greek: Mix in crumbled feta, add chopped Kalamata olives, use oregano and dill, finish with a lemon squeeze
- Add Some Heat: Include diced jalapeños, sprinkle with red pepper flakes, add a dash of cayenne, mix in pepper jack cheese
- Make Them Fancy: Top with crab meat, add chopped shrimp, use fresh herbs, drizzle with truffle oil
Perfect Pairings
- Serve with crisp white wine
- Great alongside a green salad
- Add to an appetizer platter
- Pair with crusty bread
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The Next Day
- Chop up leftovers for omelets
- Add to pasta dishes
- Top a salad
- Mix into rice or quinoa
These little bites are so versatile - once you master the basic recipe, you can get creative with different cheese and herb combinations. They're perfect for meal prep too since they reheat beautifully.
Frequently Asked Questions
- → Why shouldn't I wash mushrooms in water?
- Mushrooms are like sponges and will absorb water, which can make them soggy. Instead, use a damp cloth to gently wipe them clean.
- → Can I make these ahead of time?
- You can clean and stuff the mushrooms up to 24 hours ahead. Store them covered in the refrigerator and air fry just before serving.
- → What's the best cheese to use?
- While mozzarella is recommended, any good melting cheese works well. Try cheddar, monterey jack, or a cheese blend.
- → How do I know when they're done?
- The mushrooms should be dark brown and tender, and the cheese should be melted and slightly golden on top.
- → Can I make these spicier?
- Yes! Add more jalapeños or use a spicier chili powder. You can also add red pepper flakes to the filling.