Hey friend, let's talk about these Air Fryer Tuscan Stuffed Mushrooms
Okay, full disclosure: the first time I tried making stuffed mushrooms, I somehow managed to drop half the filling onto the floor. It was not my finest hour. But then I discovered the magic of the air fryer (seriously, what did we do before these things?) and everything changed. Now, whenever folks are coming round—or honestly, when I just want to treat myself—I whip up a batch of these Tuscan-inspired beauties. My mum still claims she makes them better, but I think that's just her competitive streak talking. Also, if I’m being totally honest, sometimes I just make these for dinner with a big salad and call it a day.
Why you'll love this (or at least why I do!)
I make these whenever I can't be bothered with anything too fussy, but still want something that feels a bit fancy. My family goes crazy for them—except my sister, who says she "doesn't do mushrooms." (Her loss, right?) What I love is how you can throw the filling together in about five minutes, sneak a little taste (chef’s privilege), and then let the air fryer do its thing. Plus, if you’re like me and have a love-hate relationship with your oven, this recipe saves you from heating up the whole house in July.
What you'll need (and what works in a pinch)
- 12 large white mushrooms (button or cremini both work; I sometimes use baby bellas if that’s what’s on sale)
- Olive oil—about a tablespoon (though I’ve used avocado oil in a pinch, still tasty)
- 3 cloves garlic, minced (granulated garlic works if you’re feeling lazy, which, let’s be honest, happens)
- ½ cup sun-dried tomatoes, chopped (oil-packed is best but dry-packed works if you soak them in hot water for a bit)
- ½ cup chopped spinach (fresh is nice, but frozen and squeezed dry is totally fine—the texture’s… different, but that’s life)
- ½ cup cream cheese, softened (I’ve accidentally used ricotta before—still works, just a bit lighter)
- ¼ cup grated Parmesan (my grandmother always insisted on Parmigiano-Reggiano, but I swear any old parm will do)
- ½ teaspoon Italian seasoning (or just a not-so-generous sprinkle of dried basil and oregano, if that’s what you have)
- Salt and pepper, to taste (this is where I tend to go a little heavy-handed—oops)
- Optional: pinch of chili flakes for a kick (my uncle claims it 'ruins the Tuscan vibe' but I disagree)
How I throw it all together
- First, pop the stems out of the mushrooms. You can wiggle them a bit—sometimes I twist, sometimes I just yank. Don't stress if they break, you’re chopping them anyway.
- Chop up the stems and sauté them in a little olive oil with the garlic in a pan on medium heat for about three minutes. The smell is absolute heaven. (This is where I usually sneak a taste, sometimes burning my tongue. Every. Time.)
- Toss in the sun-dried tomatoes and spinach, cook another minute or two. Don’t worry if it looks a bit weird at this stage—it always does! It comes together, promise.
- Take it off the heat, let it cool for a sec (or don’t—I’m impatient) then stir in the cream cheese, parmesan, Italian seasoning, salt, pepper, and chili flakes if you’re living dangerously.
- Spoon this glorious mixture into your mushroom caps. I use a teaspoon, but sometimes just my fingers. (Don’t tell the food police.)
- Brush or spray the outsides of the mushrooms with a bit more olive oil for that nice finish.
- Air fry at 375°F (that’s about 190°C if you’re across the pond) for 8 to 10 minutes. Peek at them around 8 minutes—if they’re golden on top and the mushrooms look juicy, they’re done. Sometimes I let them run a bit longer because I like mine extra brown, but you do you.
Notes from my (sometimes messy) kitchen
- If you’ve got extra filling, just pile it up on the mushrooms. I used to think they’d overflow, but actually, it sort of bakes onto the top and gets all glorious and bubbly.
- I tried skipping the step where you sauté the stems and garlic—big mistake, tasted raw and a bit off. Trust me, just use the pan, even if you hate extra dishes.
- If your mushrooms are super huge, you might need a couple more minutes in the air fryer. Or, slice them in half and call it rustic. Works for me.
Things I’ve tried (some more successful than others)
- Added cooked sausage one time—honestly, delicious, but way richer. Maybe better for winter.
- Once tried feta instead of cream cheese. Didn’t love it, a bit too sharp for my taste, but maybe you’ll like it?
- Chopped artichoke hearts in the mix are ace if you’ve got them. Or even a bit of cooked bacon. Ok, now I’m just making myself hungry.
What you’ll need (or how to fake it)
- An air fryer (I love my Ninja one, but honestly, any brand seems to do the trick. If you don’t have one, you can bake these at 400°F for 15 minutes. They’re not quite the same, but still really good.)
- A frying pan—unless you’re one of those cool people with an induction hob, then I’m jealous.
- Mixing bowl. Or just use the pan if you hate extra dishes. I do, sometimes.
How to store leftovers (not that you'll have any, honestly)
I keep leftovers in a container in the fridge for up to two days—though, in my house, they never last that long. Reheat in the air fryer for a few minutes to get the top crispy again (microwave works but, I mean, it gets a bit soggy). And actually, I think they taste better the next day. Or maybe that’s just me justifying midnight snacks.
How I like to serve them (and an odd family tradition)
We usually just eat these as-is, maybe with a little wedge of lemon to brighten things up. But when my cousins are over, we serve them on a giant old wooden board, drizzle with a bit more olive oil, and call them 'Tuscan tapas.' Don’t ask me why—my uncle started it, and now it’s just a thing.
Lessons I’ve learned (sometimes the hard way)
- Don’t overstuff the mushrooms. I once tried to cram so much filling in that half of it oozed out and burned on the air fryer tray. Still tasty, but a pain to clean up.
- Let them cool a couple minutes before biting in. Otherwise, molten cheese + tongue = regret. You’ve been warned.
- Actually, I find it works better if you use room temp cream cheese; it mixes so much easier with the other stuff.
Your burning questions (yes, I’ve been asked these!)
- Can I make these ahead? Yep, you can stuff the mushrooms earlier in the day, keep them covered in the fridge, and then air fry just before serving. Easy-peasy.
- What if I don’t like sun-dried tomatoes? Swap for roasted red peppers or even chopped olives. Not traditional but still good (in my book).
- Are these gluten-free? As written, yeah! Unless you start adding breadcrumbs or sausage with fillers, you’re good. Double-check your cheese, though. I learned that the hard way once.
- Can I double or halve the recipe? Absolutely. Just don’t stack the mushrooms in the air fryer. They need their space (don’t we all?).
- What’s the best air fryer? Oh boy, depends who you ask—I like this Serious Eats air fryer review if you want some options. Or check out BBC Good Food’s roundup if you’re in the UK.
Alright, now that I’ve probably made you hungrier, go grab some mushrooms and have a bash at these. And if you drop filling all over the place, well, you’re in good company!
Ingredients
- 16 large white mushrooms, stems removed
- 2 tablespoons olive oil
- ½ cup cream cheese, softened
- ⅓ cup grated Parmesan cheese
- ¼ cup sun-dried tomatoes, finely chopped
- ½ cup fresh spinach, chopped
- 2 cloves garlic, minced
- ¼ teaspoon dried Italian herbs
- Salt and black pepper to taste
Instructions
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1Preheat the air fryer to 375°F (190°C). Clean the mushrooms and remove the stems, setting the caps aside.
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2Finely chop the mushroom stems. Heat olive oil in a skillet over medium heat and sauté the chopped stems, garlic, and spinach until softened, about 2-3 minutes.
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3In a bowl, combine the sautéed mixture with cream cheese, Parmesan cheese, sun-dried tomatoes, Italian herbs, salt, and black pepper. Mix until well combined.
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4Spoon the filling evenly into each mushroom cap. Arrange the stuffed mushrooms in a single layer in the air fryer basket.
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5Air fry for 10-12 minutes or until the mushrooms are tender and the tops are golden. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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