“Made these for Thanksgiving. Super easy and delicious… Everyone loved them! Making more for Christmas. Going to double the recipe this time.”

– Red

Every New Year’s Eve, I enjoy serving a diverse array of appetizers. The year I first introduced these incredible air fryer stuffed mushrooms with cream cheese, I instantly knew they would become a permanent fixture on our holiday menu. They received enthusiastic praise from every family member and were devoured long before any other dish. This recipe is more than just a dish; it’s a guaranteed hit that brings smiles and satisfaction to any gathering.

Prepare yourself, because this recipe for sausage stuffed portobello mushrooms in the air fryer is about to become your new favorite go-to! Its ease of preparation combined with its unforgettable flavor profile makes it a must-try for any cooking enthusiast, from novice to seasoned chef.

To create the most flavorful air fryer stuffed mushrooms, gather these fresh and savory ingredients:

• 18 Mini Portobello Mushrooms: Approximately 12 ounces (340g), also commonly known as cremini mushrooms or baby bella mushrooms. Opt for larger, firmer caps for easier stuffing and a more substantial bite. Their earthy flavor is perfect for this recipe.
• 12 ounces Ground Italian Sausage: (340 grams) You can use raw pork sausage, chicken sausage, or explore a healthier alternative like turkey sausage. For an extra layer of flavor, consider making your own homemade Italian fennel sausage.
• 2 cloves Fresh Garlic: Minced for a pungent, aromatic kick that permeates the stuffing.
• ½ teaspoon each Dried Sage, Dried Basil, Dried Parsley, Dried Oregano: This classic Italian herb blend creates a rich, herbaceous base that complements the sausage beautifully.
• ¼ teaspoon each Onion Powder and Black Pepper: These spices enhance the savory notes of the sausage and add a subtle warmth, rounding out the flavor profile.
• Salt: To taste. Remember to adjust according to the inherent saltiness of your chosen Italian sausage to ensure perfect seasoning.
• 4 ounces Cream Cheese: (113 grams) Softened block cream cheese or whipped cream cheese. Whipped cream cheese often blends more easily into the hot sausage mixture, creating a smoother filling.
• ¼ cup Breadcrumbs: Finely ground breadcrumbs act as a binder, helping the stuffing hold its shape and adding a pleasant texture. Panko breadcrumbs can be used for extra crispness.
• Cooking Oil Spray: Essential for preventing sticking in the air fryer basket and achieving that desired golden-brown, slightly crispy exterior on the mushroom caps.
• Garnish (Optional): Elevate your presentation and flavor with grated Parmesan cheese, fresh chives, fresh parsley, or a sprinkle of shredded cheddar cheese. These additions offer an extra layer of visual appeal and taste.

A printable recipe card with exact measurements and detailed steps is available at the end of this post!

When selecting your mushrooms, I typically purchase a full pound of whole baby portobello mushrooms and meticulously choose the larger, more uniformly shaped ones for stuffing. Occasionally, packages contain very tiny mushrooms that aren’t ideal for holding the savory filling; these can be chopped and added to the stuffing or saved for another dish. This recipe is designed for zero waste, utilizing both the mushroom caps and their stems to maximize flavor and minimize discarded ingredients.

Through extensive recipe testing, we’ve consistently found that baby portobellos deliver the best texture and flavor when air-fried. While white button mushrooms can be used as a substitute, their milder flavor and slightly different texture in the finished dish aren’t quite as satisfying. The robust, earthy flavor of portobellos truly complements the rich sausage and cream cheese filling, making them the ideal choice for this recipe.

For those looking to explore different flavor profiles, this recipe is incredibly versatile. Consider making ground beef stuffed portobello mushrooms, substituting the Italian sausage with seasoned ground beef, or even a luxurious crab meat stuffing for a gourmet touch. A sprinkle of crispy bacon crumble as a garnish can also elevate the dish to new heights. Imagine: air fryer stuffed mushrooms with bacon? Absolutely divine for any bacon lover!

In terms of kitchen equipment, you’ll need a reliable cast iron skillet for browning the sausage mixture on the stovetop and, of course, an air fryer to achieve that perfect golden-brown finish and tender interior. I personally love my Kalorik Air Fryer Oven for its consistent results and spacious interior. Keep in mind that air fryer models vary significantly in power and size, so if you’re using a Ninja Foodi, Cosori, Philips, or another brand, you might need to slightly adjust the cooking times or temperature to match your specific appliance’s performance. Learning your air fryer’s quirks is key to perfect results!

Should I rinse portobello mushrooms before cooking?

Yes, it’s always a good practice to clean mushrooms before using them. Start by gently brushing off any visible dirt with a mushroom brush or a dry cloth to avoid unnecessary moisture. Then, you can lightly rinse them under cool running water and immediately pat them thoroughly dry with clean paper towels. This step is crucial to prevent soggy mushrooms and ensure they develop a desirable texture during air frying.

Expert Tip: Avoid cleaning your mushrooms until just before you’re ready to prepare the stuffed mushroom caps. Mushrooms tend to absorb moisture easily and will spoil more quickly once they’ve been exposed to water during cleaning. Freshness is key for optimal results!

Prepare the Mushrooms: Gently clean your mini portobello mushrooms following the tips mentioned earlier. Carefully separate the mushroom stems from the caps. Finely chop the stems into small pieces and set them aside; these will be incorporated into our savory sausage stuffing, ensuring no part of the mushroom goes to waste and adding extra umami flavor.

Pre-air Fry Mushroom Caps: Place the hollowed mushroom caps, cup side up, onto your air fryer basket or air fryer tray. Ensure they are in a single layer to allow for optimal air circulation. Lightly mist them with cooking spray. If your air fryer is smaller or you have many mushrooms, you may need to cook them in multiple batches to avoid overcrowding and ensure even cooking and crispness.

Brown the Sausage: Mist a cast iron skillet with cooking spray and heat it over medium heat on your stovetop. Add the ground Italian sausage and brown it thoroughly, using a spatula or wooden spoon to break it up into small, even pieces as it cooks. This step typically takes about 10 minutes, ensuring the sausage is fully cooked and deeply flavorful before mixing with other ingredients.

Sauté Aromatics and Herbs: To the browned sausage in the pan, add the minced garlic and the finely chopped mushroom stems you prepared earlier. Cook, stirring frequently, until the mushroom stems have softened considerably and released their liquid, which usually takes about 5-8 minutes. Stir in your blend of dried herbs and spices – sage, basil, parsley, oregano, onion powder, and black pepper – allowing them to become fragrant for about 30 seconds.

Create the Stuffing: Remove the skillet from the heat. While the sausage and mushroom mixture is still hot, stir in the cream cheese and breadcrumbs until all ingredients are well combined and a creamy, cohesive stuffing is formed. The residual heat will help melt the cream cheese, making it easier to achieve a smooth consistency. If using block cream cheese, it might require a little more effort to mix, but it will incorporate beautifully.

Stuff the Mushrooms: Allow the sausage and cream cheese mixture to cool slightly until it’s comfortable enough to handle. Using very clean hands or a small spoon, tightly pack each mushroom cap with a generous amount of the prepared stuffing. Be sure to use all the filling to create beautifully plump, generously filled stuffed mushrooms that will impress your guests.

Air Fry to Perfection: Lightly mist the tops of the filled mushroom caps with cooking spray. If you’re using an air fryer oven, position the air fryer tray in the middle rack for even cooking. Air fry the stuffed mushrooms at 375°F (190°C) for a total of 8-10 minutes. The mushrooms should be tender, and the stuffing golden brown and heated through. Adjust cooking time slightly based on your air fryer model.

Serve and Enjoy: These air fried mushrooms are best savored warm, directly out of the air fryer. For an extra touch of gourmet, sprinkle with freshly grated Parmesan cheese, finely chopped fresh parsley, or chives before serving. Prepare for them to disappear quickly – they’re irresistibly good!

What temperature should portobello mushrooms be cooked to?

Portobello mushrooms, like many other edible fungi, do not have a specific minimum safe internal temperature because they can even be eaten raw. However, for a delightful texture and flavor, we cook them until they are tender and the stuffing is golden and thoroughly heated through. If these mushrooms are part of a larger dish of leftovers, or if you’re reheating them, they should be brought to an internal temperature of 165°F (74°C) for food safety. Any raw meat cooked with the mushrooms, such as the Italian sausage in this recipe, must be cooked to its specific safe internal temperature (160°F for ground pork sausage, 165°F for ground chicken sausage).

Sausage Stuffed Portobello Mushrooms Air Fryer Recipe

By Summer Yule

This easy sausage stuffed portobello mushrooms air fryer recipe has a savory blend of Italian sausage, cream cheese, dried herbs, and bread crumbs, making for a healthy and delicious appetizer or side.

Recipe Details

Ingredients

• 18 whole baby portobello mushrooms (about 12 ounces or 340g, AKA cremini or baby bella mushrooms)
• 12 ounces ground Italian sausage (340 grams raw pork or chicken sausage; try homemade Italian fennel sausage)
• 2 cloves garlic, finely chopped
• ½ teaspoon dried sage
• ½ teaspoon dried parsley
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ¼ teaspoon onion powder
• ¼ teaspoon black pepper
• Salt, to taste
• 4 ounces cream cheese (113 grams block cream cheese or whipped cream cheese)
• ¼ cup bread crumbs (finely ground)
• Cooking oil spray
• Garnish (optional: grated Parmesan cheese, fresh parsley, chives, etc.)

Instructions

1. Gently clean your mushrooms and separate the mushroom stems from the caps. Finely chop the stems and set them aside.
2. Put the hollowed mushroom caps cup side up on the air fryer basket or air fryer tray and mist them with cooking spray. (Cook in batches if necessary to avoid overcrowding.)
3. Mist a cast iron skillet with cooking spray and heat it over medium heat on the stovetop. Brown the sausage, breaking it up with a spatula as it cooks (approx. 10 minutes).
4. Add the garlic and chopped mushroom stems to the pan. Cook, stirring frequently, until the mushroom stems release their liquid (5-8 minutes). Stir in the dried herbs and spices.
5. Remove the skillet from the heat and stir in the cream cheese and breadcrumbs while the mixture is still hot.
6. Let the mixture cool enough to handle. Using very clean hands, tightly pack the mushroom caps with the prepared stuffing mixture. Use all the filling for generously stuffed mushrooms!
7. Mist the filled mushroom caps with cooking spray. If using an air fryer oven, place the tray in the middle. Air fry at 375°F (190°C) for 8-10 minutes total.
8. These air fried mushrooms are best served warm. Sprinkle with Parm or fresh herbs, and enjoy!

Equipment

• Knife
• Cast Iron Skillet
• Air Fryer

Notes from Dietitian Summer Yule

This is a level 3 recipe (weight maintenance and active lifestyles). Are stuffed mushrooms healthy? Each stuffed mushroom is only 55 calories, but they are so delicious it’s hard to eat just one! Most of my recipes containing flour (like breadcrumbs) are assigned to level 3 due to their energy density. This means flour packs a lot of calories into a fairly small serving size.

To make this appetizer a little lighter, consider using light cream cheese and low-calorie chicken or turkey sausage. Since leftover stuffed mushrooms don’t hold their optimal texture well, this recipe is best when you’re feeding a larger group. If cooking for fewer people, consider halving the recipe to avoid excess leftovers and ensure the best quality.

Making keto swaps (e.g., almond flour or pork panko instead of breadcrumbs) doesn’t necessarily reduce the calorie count, and the keto version could be just as easy to overeat due to its rich flavor profile. Focus on portion control for any delicious treat!

Nutrition information provided is for one serving (one mushroom), but remember most people will enjoy more than one! Always listen to your body and adjust portions as needed.

Nutrition Facts (per serving)