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Vegetarian Air Fryer Stuffed Mushrooms

Vegetarian Air Fryer Stuffed Mushrooms

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By Mama Veggie Serves: 2
Prep Time: 15 minutes Cooking Time: 6 minutes Total Time: 21 minutes

Attention Air Fryer junkies - this one is for you! These stuffed portobello mushrooms are stuffed with roasted garlic, fresh chives, and cheese, making them perfect for any occasion. A great and delicious appetizer that can be made quickly and is always popular among crowds...these mushrooms are a perfect choice for even picky carnivores! A time-saving tip for this recipe is to roast the garlic ahead of time.

The air fryer I used to make this is the Ninja AG301 Foodi 5-in-1 Indoor Grill / Air Fryer (aff link)


  • For DELICIOUS AIR FRYER Roasted Garlic
  • 1 large head garlic
  • 1 T. extra virgin olive oil
  • For the rest...
  • 4 oz. cream cheese, softened and cut into chunks
  • ½ c. finely grated 6-cheese Italian blend
  • 3 T. fresh chives, finely chopped
  • Sea salt and black pepper, to taste
  • 3 T. Parmesan cheese freshly grated
  • 2 large Portobello mushroom caps, gills and stems removed, patted dry
  • 1-2 T. extra virgin olive oil



Turn on the air fryer and select the “Air Crisp” function. Set the temperature to


400°F and adjust the timer to 20 minutes. Press “Start” to pre-heat the unit.


While the unit pre-heats, remove the outer papery layers from the garlic. Carefully slice off the top of each head of garlic with a sharp knife, making sure each clove is exposed.


Drizzle some olive oil onto each head of garlic and wrap each head in a small square of aluminum foil.


One the unit is pre-heated, place the prepared garlic in the air fryer basket and close the lid. After 20 minutes, check the garlic to make sure it is roasted through. If more time is necessary, rewrap the garlic and return to the air fryer for several more minutes.


When the cook time is complete, squeeze the roasted garlic cloves into a large bowl.


Adjust the Air Fryer timer to 6 minutes and preheat again if necessary.


In the same bowl as the garlic, add the softened cream cheese, Italian cheese blend, and fresh chives. Season with salt and black pepper, to taste, and stir to combine.


Brush the Portobello mushroom caps with the olive oil on all sides and fill with the cheese mixture. Top each mushroom with an equal amount of the Parmesan cheese and set aside.


When the air fryer beeps and flashes “Add Food,” place a sheet of parchment paper cut to fit the basket inside. Carefully add the stuffed mushroom caps on top of the parchment paper and close the lid.


When cook time is complete, remove the stuff Portobello caps from the air fryer and serve immediately topped with some chopped fresh chives and your choice of sides. Enjoy!

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