Air Fryer
Air Fryer Cheese Stuffed Mushrooms
Bubbling golden stuffed mushrooms in 10 minutes. Why you must never wash mushrooms under the tap, and why the stalks go into the filling.
Ingredients
- 12 large chestnut mushrooms
- 100g full-fat cream cheese
- 50g mature Cheddar, grated
- 1 garlic clove, crushed
- 2 spring onions, finely sliced
- 30g dried breadcrumbs
- Salt and black pepper
Method
- Wipe the mushrooms clean with a damp cloth. Do not rinse them under the tap.
- Twist the stalks out of the caps. Finely chop about half of them and keep the rest for something else.
- Mix the cream cheese, cheddar, garlic, spring onions, breadcrumbs and chopped stalks into a thick paste. Season.
- Spoon a generous mound of filling into each cap.
- Put them in the air fryer basket filling-side up, in a single layer with space between them.
- Air fry at 180°C (355°F) for 10 minutes, until the filling is bubbling and golden in patches.
Notes
- Never wash mushrooms under the tap. They are sponges — a rinsed mushroom soaks up water and then steams in it, and you get a pool in the bottom of the basket instead of a roasted cap.
- Time follows cap size more than anything: small caps are done in 6-7 minutes, large ones need 10-12. Go by the filling bubbling and browning.
- Full-fat cream cheese only. Low-fat splits and goes watery under the fan.
- Chestnut mushrooms beat white button here — firmer, deeper flavour, and they hold their shape instead of collapsing.
- Filling side up, always, and spaced apart. Crowded, they steam each other and the tops never brown.
- Air fryer models vary. Treat the times as a guide, go by colour and crispness, and adjust the seasoning to your taste.
Watch it
More Air Fryer Cheese
Air fryer models vary in power and basket size, so treat the times here as a guide — go by colour and crispness rather than the clock, and adjust the seasoning and glaze to your taste.
Recipe source: Method corroborated across published air-fryer recipes: A Sprinkle and A Splash (asprinkleandasplash.com), Air Fryer World and Belly Full. Stalks removed and chopped into the filling, caps stuffed with a soft cheese mixture and air fried at 175-180°C (345-355°F). Sources range from 6-8 minutes for small caps to 10-12 for large ones — size, not disagreement. The instruction to wipe rather than rinse the mushrooms, because they absorb water and cook watery, is from A Sprinkle and A Splash.