Stuffed Mushrooms Without Cream Cheese

Whip up these delicious air fryer stuffed mushrooms, a perfect recipe if you’re skipping the cream cheese. Ready in under 30 minutes, they’re a breeze to prepare either in your air fryer or oven. Packed with a savory filling of breadcrumbs, garlic, parsley, mozzarella, and parmesan, they make for a quick and delightful snack. Ideal for a cozy family dinner or a casual get-together with friends.

Ready for a game-changer in your appetizer lineup? I’ve got you some delicious stuffed mushrooms without cream cheese recipe that’s seriously addicting.

The first time we tried these, we couldn’t get enough. And guess what? Skipping the cream cheese doesn’t mean skipping on flavor.

We’re stuffing these mushrooms with a tasty mix of breadcrumbs, mozzarella, parmesan, parsley, garlic, and an egg to bind it all. It’s a combo that’ll have everyone asking for seconds.

Feel free to tweak the filling to suit your crowd—add bacon, switch up the cheeses, or throw in some jalapenos for a kick.

And while I’m a fan of the air fryer for that extra crispiness, baking them works great too, especially for larger batches. I’ve made these a bunch of times, and they’re always a hit, disappearing from the table in no time.

🥰 Why You Will Love This Recipe?

Honestly, it’s super straightforward. You don’t need to be a pro in the kitchen to nail this one. No fancy skills or gear required. The ingredients won’t break the bank, either.

Plus, it’s so easy to tweak it to your taste. Want to spice it up or herb it down? Go for it.

And let me tell you, it never fails to impress at gatherings. Whether I’m hosting or just bringing a dish along, these stuffed mushrooms always get devoured.

🏆 Tips for Success? How to Make It Better?

• Always scout for firm, nicely shaped mushrooms that look like they were made for stuffing. I usually go for cremini or portobellos because they’ve got the perfect size. Try to pick mushrooms that are buddies in size. It helps them cook more uniformly.
• Cleaning the mushrooms is key. I just gently brush them off with a damp paper towel or a mushroom brush. You really don’t want to rinse them under water; they soak it up and get all mushy.
• Resist the urge to pack the mushrooms like a suitcase. If you overstuff them, you’ll have a mess in your oven or air fryer. Filling them up three-quarters of the way does the trick.

🥘 Ingredients Needed for This Recipe?

• Mushrooms: They’re the star, giving that meaty feel and earthy taste. I usually go for Portobello, cremini, or button mushrooms since they’re just the right size. But hey, if you’re feeling adventurous, zucchini or bell peppers can be a cool alternative.
• Parmesan Cheese: This stuff brings a nutty, salty kick that really brings out the mushroom’s umami. No Parmesan? No problem. Asiago or Grana Padano work just as well.
• Mozzarella Cheese: It’s all about that creamy texture and subtle taste, keeping everything nicely together. If you’re out, Gouda or Provolone are great melters too.
• Breadcrumbs: They help the filling stick together and add a bit of crunch. Gluten-free? Almond flour or smashed gluten-free crackers have got your back.
• Garlic Cloves: Nothing beats that sharp, aromatic flavor for me. Too strong or just ran out? A bit of garlic powder or some shallots can do the trick.
• Medium Egg: This is my binder, keeping all the good stuff in place.
• Chopped Parsley: It’s that burst of freshness that lights up the dish. Not a parsley fan or just out? Fresh basil or cilantro are great too.
• Chili Peppers (Optional): I’m all for a bit of heat, and chili peppers do just that. If you want another type of kick, a dash of cayenne pepper or a few drops of hot sauce in the filling can spice things up.

🍽️ Serving Suggestions

I love serving these babies up as warm appetizers. They’re a hit every time I have friends over. Just spread them out on a nice plate, throw some fresh herbs and a few lemon wedges around, and watch them disappear.

They’re not just for starters, though. These stuffed mushrooms are awesome with roasted or grilled dishes. Pair them with your go-to meat or some grilled veggies and maybe a side of greens, and you’ve got a meal that sings.

Ever tried mushrooms on a salad? Chop these up and sprinkle them over a fresh green salad. The savory, cheesy goodness takes any salad from good to gourmet.

Also, you can serve them near marinara sauce, sweet chili sauce, or tzatziki sauce.

Cooking the Filled Mushrooms in the Oven

You can follow the same recipe, and just use an oven instead of an air fryer. By cooking the mushrooms in the oven, you can cook them in a larger batch.

You need to preheat the oven and cook them for 20 minutes at 400°F (200°C).

The downside of the oven is that the mushrooms will cook for longer and they will not be as crunchy as in the air fryer.

👩‍🍳 Directions

Clean the Mushrooms.

Alright, let’s get those mushrooms ready. First thing, give them a quick rinse under cold water to knock off any dirt. Mushrooms soak up water like crazy, so make it snappy to avoid them turning to mush when we cook them.

Pat them dry with a towel afterwards. Yeah, I know some folks say not to wash mushrooms, but hey, I like to make sure they’re clean, especially when I’m not sure how they were grown.

Next up, we’re popping out the stems to make a nice little pocket for our filling. Here’s a trick: wiggle the stem gently back and forth until it pops out. If it’s being stubborn, a teaspoon or a small knife can help pry it out without wrecking the cap.

How to Make the Mushroom Filling?

Now, for the filling. Grab a big bowl so you’ve got plenty of room to work. Toss in your parmesan, mozzarella, parsley, breadcrumbs, garlic, a bit of pepper, salt, and an egg. Give it all a good mix.

You’re aiming for a mix that’s kind of crumbly but sticks together when you squeeze it.

Shape little balls of filling and stuff each mushroom cap. Lay them out in your air fryer basket, not too crowded, and blast them at 400°F (200°C) for 10 minutes. You’re looking for a nice golden color and a bit of crunch.

Quick note: Air fryers can be a bit different from each other in terms of power and size, so cooking times might vary. Just keep an eye on the mushrooms towards the end and tweak the timing if you need to, so they don’t burn or dry out. By the way, I used a Cosori Air Fryer 5.8QT for this recipe.

And there you have it, ready to eat as is or with your favorite dipping sauce on the side.

As I mentioned above, you can serve them as such, or near your favorite sauce.

♻️ Make Ahead, Storage, and Heating:

• Thinking of making them ahead of time? Sure thing, you can whip them up a few hours before and they’re good to serve at room temp.
• Got leftovers? Just pop them in an airtight container and they’ll keep in the fridge for a couple of days, 2-3 to be exact.
• Need to warm them up? Toss them in the air fryer for a quick 3-4 minutes at 400°F (200°C), and they’ll be just like new.
• Thinking about freezing them? I’d say skip it. Mushrooms are mostly water, so they’ll turn into a mushy mess once you defrost them. Plus, they’re a breeze to make fresh in the air fryer, so just go for a new batch when you’re craving more.

🤔 Answering Your Questions:

📋 Recipe Card: