Enjoy these Air Fryer Stuffed Mushrooms with a delicious sausage filling. They’re easy to prepare and make great as a meal starter or game day food!
If you are a mushroom lover like me, you need this stuffed mushroom recipe in your back pocket. These meaty caps filled to the brim with smoky sausage and cheesy goodness are sure to hit the spot.
They’re incredibly easy to make in the air fryer and turn out juicy and flavorful. Plus, they can be assembled ahead of time and doubled or tripled to serve a large crowd.
Air fryer stuffed mushrooms ingredients
- Mushrooms- the recipe calls for the young white button mushrooms, but you can also use the older cremini for a more intense flavor or the mature portabello for a meaty taste. Choose larger mushrooms to fit more filling and ones that are mostly uniform in size for even cooking.
- Italian Breadcrumbs– you can choose Italian breadcrumbs that are already pre-seasoned or Panko breadcrumbs for extra crunch
- Sausage– I like to use crumbled breakfast sausage, but feel to swap with mild or hot Italian sausage if you want a punch of heat.
- Mozzarella Cheese– any cheese that yields a smooth melt such as Monterey Jack, Colby, and Gouda are also good options. For variety, swap with cream cheese or Parmesan cheese.
Cooking steps
- Wipe the mushrooms with a damp cloth to rid of any girt or dirt. Or rinse briefly in cold water and drain well.
- Carefully twist off the stems to remove, making sure to leave the caps intact. You can set the stems aside for other recipes such as spaghetti and omelettes or chop finely and add to the sausage mixture.
- In a bowl, combine crumbled sausage, bread crumbs, and cheese. Do not overmix to keep the meat from toughening.
- Spoon the sausage mixture evenly in the hollowed caps to ensure even cooking. Don’t overstuff so the filling will cook quickly.
- Lightly grease the air fryer rack with cooking spray and arrange the stuffed mushrooms in a single layer on the rack filled side up.
- Bake in a 350 F air fryer for about eight minutes. Top them with shredded mozzarella cheese in the last two minutes and continue to cook until cheese is melted.
- Remove from heat and allow to slightly cool as the stuffing will be hot. Enjoy with a dipping sauce such as marinara or Ranch dressing.
How to store leftovers
- Transfer leftovers in a container with a tight-fitting lid and refrigerate for up to three days.
- To reheat a big batch, arrange the mushrooms in a single layer on a baking sheet, cover with foil, and bake in a 350 F oven until heated through.
- For a smaller serving, heat in the air fryer at 400 F for 2 to 3 minutes or in the microwave on LOW for about 30 to 40 seconds until completely heated through.
How to freeze
Stuffed mushrooms are best freshly cooked so I suggest freezing them unbaked. Arrange them in a single layer with the filled side up on a baking sheet, and freeze for about 1 to 2 hours or until firm. When frozen, transfer to a resealable bag or airtight container and store in the freezer for up to 3 months.
Serving suggestions
- These sausage-stuffed mushrooms are the perfect appetizer bites to start a meal or to host a get-together. They’re delicious with a choice of dipping sauce such as marinara or Ranch dressing.
- To serve as the main entree, use the larger portabellos and pair them with your favorite sides.
Other Mushroom Recipes to Try
Air Fryer Stuffed Mushrooms
Sausage-stuffed Mushrooms are juicy, flavorful and the perfect meal starter or game day food. So easy and quick to make in the air-fryer!
Servings: 4 servings
Calories: 256kcal
Ingredients
- 12 button mushrooms
- 1/2 pound crumbled breakfast sausage
- 1/2 cup shredded mozzarella cheese
- 1/4 cup Italian breadcrumbs
Instructions
- Using a damp cloth, wipe the mushrooms of any girt or dirt. Pop off the stems. In a bowl, combine crumbled sausage, bread crumbs, and cheese. Do not overmix to keep the meat from toughening.
- In a bowl, combine sausage, mozzarella cheese, and bread crumbs. Stir until distributed but do not overmix.
- Using a spoon, fill the caps with the sausage mixture evenly and arrange in a single layer with the filled side up on the air fryer insert.
- Bake in the air fryer at 350 F for about eight minutes.
- In the last two minutes, open the fryer and top the mushrooms with shredded mozzarella and continue to cook until cheese is melted.
- Remove from heat, allow to slightly cool, and enjoy with favorite dipping sauce.
Notes
- Set the stems aside for other recipes or chop finely and add to the sausage mixture.
- Nutritional info was calculated at 3 pieces per serving.
Nutrition
Calories: 256kcal | Carbohydrates: 7g | Protein: 15g | Fat: 19g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 552mg | Potassium: 359mg | Fiber: 1g | Sugar: 2g | Vitamin A: 152IU | Vitamin C: 2mg | Calcium: 91mg | Iron: 1mg
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