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American

Air Fryer Sausage-Stuffed Mushrooms

Button mushrooms hold a savory sausage and cream cheese filling. They make a solid appetizer or light dinner with a salad.

Prep
15 min
Cook
12 min
Total
27 min
Servings
4
Difficulty
Medium
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Browned sausage-stuffed mushrooms on a serving plate

Why you’ll love it

  • Air frying browns tops without drying the filling.
  • Cream cheese keeps the stuffing moist.
  • Portioned pieces are easy to serve.
  • Uses common fridge ingredients.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Remove mushroom stems, chop stems finely, and wipe caps clean.

  2. 2

    Cook sausage and chopped stems in a skillet until browned; drain excess fat and cool slightly.

  3. 3

    Mix sausage mixture with cream cheese, Parmesan, garlic, parsley, and pepper.

  4. 4

    Fill each mushroom cap generously and place stuffed side up in a single layer in the basket.

  5. 5

    Air fry at 370°F for 10 to 12 minutes until mushrooms are tender and tops are browned.

  6. 6

    Cool 2 minutes before serving.

Pro tips

  • Choose similar-size mushrooms so they finish together.
  • Do not overfill so filling does not spill into the basket.
  • Drain sausage well to avoid greasy bottoms.

Easy substitutions

Italian sausage
turkey sausage
cream cheese
ricotta
button mushrooms
cremini mushrooms

Storage and reheating

Storage

Refrigerate up to 3 days.

Reheating

Air fry at 350°F for 4 to 5 minutes.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
290
Protein
16 g
Carbs
6 g
Fat
23 g
Fiber
1 g

Moderate · Air Fryer

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From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients