Stuffed Mushrooms with Spinach

My neighbor knocked on my door one evening with a bag of mushrooms from their garden, and I had maybe twenty minutes before guests arrived. I'd never actually cooked mushrooms in an air fryer before, but something about the combination of cream cheese, spinach, and the promise of a crispy golden top made me think it could work. Three tries later, I'd perfected it, and now whenever I need an appetizer that feels fancy but requires almost no stress, these stuffed mushrooms are my answer.

I brought these to a potluck last spring, worried they'd arrive cold and uninspiring, but they stayed warm in their container and disappeared within minutes. Someone asked for the recipe before I'd even finished explaining what was in them, which tells you everything you need to know about how people react to these.

Ingredients

• Medium white or cremini mushrooms: Pick ones that feel firm and have a similar size so they cook evenly, and wipe them gently with a damp cloth rather than soaking them.
• Cream cheese, softened: Let it sit at room temperature for a few minutes before mixing; it combines with the other ingredients so much more smoothly this way.
• Fresh spinach, finely chopped: Pre-wilting it in the skillet removes excess moisture that could make your filling watery.
• Garlic clove, minced: One small clove is all you need; fresh garlic gives brightness without overpowering the creamy filling.
• Parmesan cheese: Use the real stuff, freshly grated if you can, because the flavor is noticeably better than pre-grated versions.
• Breadcrumbs: Optional but worth including for a subtle texture contrast, and they also help the filling hold together.
• Fresh parsley: A handful chopped fine keeps things fresh tasting and adds color both in the filling and as a final garnish.
• Salt, black pepper, and red pepper flakes: Season thoughtfully; you can always add heat, but you can't take it back.
• Olive oil spray: The air fryer basket and mushroom tops need just a light mist to develop that golden, slightly crispy exterior.

Instructions

Get your air fryer ready:

Set it to 180°C (350°F) and let it preheat for about 3 minutes while you prep everything else. A warm basket makes all the difference in how evenly they cook.

Prep the mushrooms:

Remove the stems gently and wipe the caps clean with a damp paper towel. Chop those stems finely because they're too flavorful to waste.

Soften the spinach:

Sauté the chopped stems and spinach in a skillet over medium heat for just 2 to 3 minutes until the spinach wilts and any excess liquid evaporates. This step is crucial; wet filling makes soggy mushrooms.

Build the filling:

Mix your softened cream cheese with the cooled spinach mixture, garlic, Parmesan, breadcrumbs, parsley, and seasonings until everything is smooth and evenly combined. Taste it and adjust seasonings if needed.

Fill the caps:

Spoon the filling generously into each mushroom cap, mounding it slightly so it stays put during cooking. You'll feel the right amount when you do it a couple of times.

Top and ready:

Sprinkle a bit more Parmesan over each filled mushroom, then lightly spray the air fryer basket with olive oil and arrange the mushrooms in a single layer. A light mist of oil over the tops helps them crisp beautifully.

Air fry to golden:

Cook at 180°C for 10 to 12 minutes until the mushrooms are tender and the tops are golden brown. You'll know they're done when the filling is hot and the mushroom caps have softened slightly.

Finish with flair:

Remove them carefully, sprinkle with fresh parsley, and serve while they're still warm. They're best eaten right away when the contrast between creamy filling and tender mushroom is most noticeable.

Save

What started as a panicked dinner-party solution has become my go-to appetizer, and I've realized that mushrooms filled with cream cheese and spinach are somehow universally loved. There's something about the combination that just works, every single time.

Making Them Ahead

You can absolutely prepare these up to a few hours before cooking. Fill the mushrooms, cover them with plastic wrap, and refrigerate until you're ready to air fry. Cold mushrooms might need an extra minute or two in the basket, but they cook beautifully either way. I've even frozen them after filling, then air fried them from frozen with just a couple extra minutes added to the time.

Flavor Variations That Work

The spinach-cream cheese base is forgiving, and I've experimented with so many additions. Sun-dried tomatoes add a sweet, tangy note, while crumbled bacon brings richness. Chopped fresh herbs like basil or chives swap in beautifully for parsley, and if you want to go a different direction entirely, try caramelized onions with thyme instead of spinach.

Serving and Storing

Serve these warm for the best texture and flavor, ideally right from the air fryer. Leftovers keep in an airtight container in the refrigerator for about three days, and you can reheat them in the air fryer at a lower temperature so the tops don't burn. They're perfect with a crisp white wine, or alongside a simple salad for a lighter meal.

• Pair with Sauvignon Blanc or a light Pinot Grigio if you're serving these as an appetizer.
• Make double batches when you're entertaining; they disappear faster than you'd expect.
• Let them cool for just a minute before serving so the filling sets slightly and won't run when you bite into them.

Save

These mushrooms have saved me more than once, and they're proof that the best appetizers are the ones you can make without stress. Once you've made them once, they become automatic, and you'll find yourself reaching for them whenever you need something that tastes impressive but requires almost nothing from you.

Recipe Questions & Answers

→ Can I substitute spinach with other greens?

Yes, kale or arugula work well as alternatives, providing a slightly different flavor while maintaining the dish's freshness.

→ Are breadcrumbs necessary in the filling?

Breadcrumbs add texture but can be omitted or replaced with gluten-free options for dietary preferences.

→ How do I ensure mushrooms are cooked evenly in the air fryer?

Arrange mushrooms in a single layer without overcrowding and air fry at 180°C (350°F) for 10-12 minutes until tender and golden.

→ What can I use instead of cream cheese?

Soft ricotta or mascarpone cheeses are good substitutes, offering a similar creamy consistency.

→ Can I prepare this dish ahead of time?

You can assemble the mushrooms and refrigerate them for a few hours before air frying, keeping the topping separate until cooking.