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These air fryer stuffed mushrooms with French onion filling are the perfect addition to your holiday menu! Large-cap mushrooms are stuffed with a caramelized onion filling and topped with melty gruyère cheese for an easy yet sophisticated appetizer you’ll love.
Air frying stuffed mushrooms is quick and easy but if you don’t have an air fryer yet, I’ve also included the oven method in this post. Follow my expert tips for juicy and succulent mushrooms —and they’re ready in 30 minutes!
Ingredients
These French onion-style stuffed mushrooms feel so indulgent and sophisticated! Fresh thyme, dry white wine, caramelized onions, and gruyere cheese give great depth of flavor. Crispy gluten-free panko breadcrumbs bring some crunch and keep the texture from getting soggy.
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- Large-cap mushrooms: I use white button mushrooms, but any white or brown mushrooms with large, sturdy caps to hold the stuffing will work.
- Substitutions: Cremini mushrooms, portobello mushrooms, or baby bellas work well.
- Olive oil
- Dry white wine: Used along with the olive oil to quickly marinate the mushroom caps and again to deglaze the pan. The acidity helps balance the richness of this dish.
- Yellow onion: Onions are key in these French-onion-style stuffed mushrooms! Thinly sliced and lightly caramelized to bring out their natural sweetness.
- Butter (unsalted): Used to sauté the onions.
- Fresh thyme: For that classic French onion soup flavor. Also used as a garnish.
- Coarse sea salt
- Ground black pepper
- Worcestershire sauce: Used to season the filling, rounding out the flavors with sweet and tangy notes and some added umami flavor.
- Panko breadcrumbs: Gluten-free bread crumbs add a delightfully crunchy texture while absorbing excess moisture and boosting the flavor of the overall dish.
- Shredded gruyère cheese: We top these mushrooms with melty cheese to achieve creaminess without cream cheese and stay true to our soup inspiration—chef’s kiss!
How to make stuffed mushrooms in air fryer
Yes, they feel gourmet, but these French onion-stuffed mushrooms are super easy to make. After preparing the caramelized onion filling, we air fry for just 10-12 minutes to achieve the perfect juicy mushroom texture with creamy, melted cheese.
- Prepare the mushrooms: Clean mushrooms with a paper towel, remove the stems, and scoop out the gills to make enough room for the filling.
- Soak the mushrooms in olive oil and wine: In a medium bowl, toss the mushroom caps with olive oil and white wine. Briefly soak to fill air pockets ahead of cooking. This will keep them from getting soggy!
- Cook the filling: Sauté the sliced onions in butter with thyme, salt, and pepper over medium heat until the onions are soft and caramelized, about 15 minutes.
- Add liquids: Pour in the wine and Worcestershire sauce, then reduce the heat and cook until the mixture is glossy and flavorful, around 5 minutes.
- Mix in breadcrumbs: Stir in the panko breadcrumbs to help bind the filling, cooking for a quick 30 seconds before cooling.
- Stuff the mushrooms: Use tongs or chopsticks to fill each mushroom cap with the onion mixture, then top with shredded gruyère cheese, pressing gently to pack it in.
- Air fry the mushrooms: Lightly spray the air fryer basket with oil. Place the mushrooms inside leaving space between. Air fry at 360°F for 10-12 minutes until juicy and golden.
- Serve: Let the mushrooms cool slightly. Garnish with fresh thyme and serve warm.
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Oven method
Don’t have an air fryer yet? You can bake them at 400°F (200°C) for about 15 minutes until the mushrooms are juicy and the cheese is golden and melted.
Tip
How to Prevent Soggy or Rubbery Mushrooms
If your air fried stuffed mushrooms turn soggy or rubbery, this is an issue of moisture. Mushrooms have a lot of moisture and air pockets inside. When cooked, they release liquid which causes shrinking and moisture loss, leading to a soggy, rubbery texture. To prevent this:
- Pre-soak the mushrooms in a small amount of olive oil and wine. This fills the air pockets, rehydrating the mushrooms so they don’t soak up excess oil and become soggy.
- Removing the gills and stems, which can act as a sponge and hold on to too much moisture.
- Use panko or breadcrumbs in the filling to absorb any excess moisture released during cooking, maximizing flavor in the process.
What to serve them with
These cheesy stuffed mushrooms with caramelized onion filling are an indulgent appetizer or side dish perfect for entertaining! Fill out your holiday spread with more delicious and health-minded appetizers. Here are some of my holiday favorites
- Meaty appetizers: Pump up the protein with these spicy and juicy bang bang salmon bites, with creamy sauce, crispy yet tender air fryer lemon chicken bites, or juicy marinated garlic steak bites.
- Veggie-forward apps: My bacon wrapped green beans made with crispy turkey bacon are as beautiful as they are delicious! Or try these simple cucumber roll ups with avocado mash and deli turkey—so easy! Gluten-free rice paper chive dumplings are crispy and delicious@
Umami Tips for Success
- Choosing your mushroom: Any large-cap white or brown mushrooms, cremini, portobello, or baby bella mushrooms work great. Choose mushrooms of similar size for even cooking.
- Taste the filling: The filling on its own should be slightly salty because the mushrooms themselves aren’t seasoned. Taste and adjust before stuffing.
- Soak the mushrooms briefly in olive oil and wine: A brief soak helps fill air pockets and prevents mushrooms from turning soggy, shriveled, or rubbery. I learned this tip from Ina Garten’s recipe!
- Use panko breadcrumbs in the filling: These gluten-free breadcrumbs bind the filling together, add some crunch, and soak up excess moisture from the mushrooms.
FAQs
TNo need to wash the mushrooms in water beforehand. Simply clean them with a paper towel to remove loose dirt.
I don’t recommend reheating stuffed mushrooms in the air fryer or oven as this can dry them out too much. Loosely cover with saran wrap and microwave on medium for 1 minute.
Absolutely! Bake them at 400°F (200°C) for about 15 minutes until the mushrooms are juicy and the cheese is golden and melted.
More stuffed mushroom recipes you might like
Stuffed mushrooms are such a culinary treat! Here are some more variations on this classic party finger food appetizer. Enjoy!
- Shrimp stuffed mushrooms with tender shrimp, crunchy gluten-free panko, and a nutty parmesan cheese crust are perfect for the holidays.
- Keto stuffed mushrooms with spinach, artichoke, and cream cheese bring classic flavors and elegance to the table.
- Herb stuffed mushrooms are vegan, Paleo-friendly, and packed with fresh parsley, mint, and sun-dried tomatoes.
Air fryer stuffed mushrooms (with French onion “soup” filling)
Ingredients
- 16 large-cap white button mushrooms
- 3 tbsp olive oil
- 3 tbsp dry white wine
- 8.5 oz yellow onion thinly sliced, one large
- 2 tbsp butter unsalted
- 2 tsp Fresh thyme plus more for garnish
- ¼ tsp coarse sea salt
- ⅛ tsp ground black pepper
- ¼ cup dry white wine
- 1 tbsp Worcestershire sauce
- 5 tbsp panko breadcrumbs
- 6 oz shredded gruyere cheese or more
Instructions
Prepare the mushrooms:
- Clean the mushrooms with a paper towel and remove the stems. Using a small spoon, carefully scoop out the gills to create more room for the filling.
Soak the mushrooms:
- In a large bowl or casserole dish, combine 3 tbsp olive oil and 3 tbsp wine. Add the mushroom caps, ensuring all are in contact with the liquid. Set aside, tossing occasionally to coat evenly.
Cook the filling:
- Melt the butter in a pan over medium heat. Add the sliced onions and thyme, and sauté until the onions are soft and caramelized, about 15 minutes. Season with salt and pepper.
Add liquids:
- Pour in the ¼ cup white wine and 1 tbsp Worcestershire sauce. Reduce heat to medium-low and sauté for about 5 minutes until the liquid evaporates and the mixture becomes glossy.
Mix breadcrumbs:
- Stir in the breadcrumbs and cook for another 30 seconds. Remove from heat and let the filling cool slightly.
Stuff the mushrooms:
- Using tongs or chopsticks, fill each mushroom cap with the onion mixture. Top with shredded Gruyère cheese, pressing it down gently with your hands to pack it in.
Air fry the mushrooms:
- Lightly spray the air fryer basket with oil. Place the stuffed mushrooms into the basket, making sure they are not crowded. Spray a light layer of oil over the tops.
- Air fry at 360°F (180°C) for 10 minutes, or 12 minutes for extra-large caps, until the mushrooms are juicy and the cheese has melted with a golden crust.
Serve:
- Let the mushrooms cool slightly in the basket before removing them with tongs and a spatula. Be cautious, as the filling will be hot. Garnish with fresh thyme and serve warm.
Notes
- Types of mushrooms to use: Use large white or brown mushrooms with wide caps and thick walls to hold stuffing. Cremini, portobello, or baby portobello are all great choices.
- Mushroom sizes: Air fry mushrooms of similar size in one batch. Smaller ones need 10 minutes, while larger ones may need 12 minutes at 360°F (180°C).
- Taste the filling: The filling should be slightly saltier since the mushrooms themselves aren’t seasoned. Taste and adjust before stuffing.
- Oven option: To bake, place the mushrooms on a large baking sheet. Lightly spray with oil and bake at 400°F (200°C) for 15 minutes.
- Why soak the mushrooms briefly: Mushrooms contain many air pockets. A brief soak helps rehydrate them and prevent them from turning shriveled and rubbery when baked or air fried.
- How to prevent stuffed mushrooms from turning soggy:
- Removing the mushroom stems and gills before stuffing prevents excess moisture when baking that makes the caps soggy.
- Using a trick inspired by Ina Garten’s recipe, I always pre-soak mushroom caps to rehydrate them and fill-in the mushroom air pockets.
- Stuff generously with flavorful binding mixtures like panko breadcrumbs to retain moisture. Bake open-side up on a rack until juicy but not wet.
- Make ahead: Clean the mushrooms, remove the stems, and scoop out the gills the day before cooking.
- Storage: Once cooked, store leftovers in an airtight container in the fridge for 2 to 3 days.
- Reheat: Loosely cover with saran wrap and microwave on medium for 1 minute. I don’t recommend reheating in the oven as this may dry out the mushrooms.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
