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Air Fryer Stuffed Mushrooms


¼ cup Pastene Plain Breadcrumbs
¼ cup Pastene Grated Romano Cheese
¼ cup mozzarella, grated
1 Tbsp fresh parsley, chopped
1 tsp Pastene Minced Garlic
4 Tbsp Pastene Extra Virgin Olive Oil
½ tsp kosher salt
⅛ tsp freshly ground black pepper
36 white button mushrooms, about 1 lb


  • Wash and carefully wiggle the stems loose to remove and create an opening for the stuffing.
  • Combine the breadcrumbs, romano, mozzarella, parsley, mint, garlic, 2 tablespoons of the olive oil, ½ teaspoon salt and ¼ teaspoon pepper in a medium bowl and toss to blend.
  • Toss the mushrooms with the remaining 2 tablespoons olive oil in a large bowl and arrange on a small baking sheet or plate with the cavities facing up. Divide the breadcrumb mixture among the mushrooms, filling the cavities and pressing down gently to secure.  
  • Place half the mushrooms in a single layer in the basket of a 3.5-quart air fryer. Set the air fryer to 360° F and cook until the filling is bubbling and browned, about 10 minutes. Repeat with the remaining mushrooms.

Product Used

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