Air Fryer Stuffed Mushrooms

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

1. Clean the mushrooms– wipe them with a damp cloth to rid of any girt or dirt or rinse briefly in cold water and drain well. Do not soak as mushrooms are like sponges and absorb a lot of moisture.
2. Remove stems– carefully twist off to remove, making sure to leave the caps intact.  You can set them aside for other recipes like spaghetti and omelettes or chop finely and add to the sausage mixture.
3. Make filling– combine crumbled sausage, bread crumbs, and cheese in a bowl. Do not overmix to keep the meat from toughening.
4. Stuff the mushrooms-spoon the sausage mixture evenly in the hollowed caps to ensure even cooking. Don’t overstuff so the filling will cook quickly.
5. Prepare the air fryer– lightly grease the air fryer rack or basket with cooking spray.
6. Cook mushrooms– using tongs, carefully arrange the stuffed mushroom in a single layer, filled side up, on the rack or basket. Cook in the 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.
7. Serve– 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.

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.

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.

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.