Air fryer stuffed mushrooms (with French onion "soup" filling)

Recipe image shows air fryer stuffed mushrooms with French onion filling, cut in half for serving that shows filling inside.

No ratings yet

Air fryer stuffed mushrooms (with French onion "soup" filling)

Make your holiday extra special with these air fryer stuffed mushrooms - French onion filling, melty gruyère cheese, and crispy panko topping.

Prep Time15

Cook Time30

Total Time45

Course: Appetizer

Cuisine: American

Keyword: Air fryer stuffed mushrooms, stuffe mushrooms in air fryer

Servings: stuffed mushrooms

Author: ChihYu Smith

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

US - Metric

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.

Video

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