These keto air fryer stuffed mushrooms make for a perfect quick and delicious dinner. Loaded with cheese, spinach, and garlic, this meal will make your mouth water. You'll need just a few simple ingredients and less than half an hour of your time.
It's easy to mix and match various ingredients to get a different filling every time you make these air fryer stuffed mushrooms. They can be served as little bite-sized appetizers or as a complete dinner meal.
I love to make these stuffed mushrooms in an air fryer since it eliminates the need for extra fat. Moreover, they are incredibly low-carb, making this meal keto-diet friendly. But if you don't have an air fryer, it's not a problem. You can cook them in the oven, and they will be equally delicious.
Everything in this recipe is unbelievably simple. Just by following a few easy steps from the recipe card, you’ll be able to make a perfect low-carb dinner.
For all of my air fryer recipes, I use a Ninja Air Fryer. I really like it since it is easy to clean and quite small, so it doesn’t take up much space in my kitchen. But if you choose to make double the servings of these keto air fryer stuffed mushrooms, you’ll need to cook them in batches.
Here are some tips to help you get these air fryer stuffed mushrooms right from the first time:
- Cut out a large circle in the mushroom cap. It’s best not just to remove the mushroom stems but also cut out a circle inside the mushroom cap. This will make more room for the filling.
- Roast your mushroom caps before adding the filling. Mushrooms come with lots of moisture inside. If you don’t want to let it build up on the bottom, it is best to cook them in the air fryer for a few minutes before placing the filling inside. But I usually skip this step when in a hurry, and the mushrooms turn out perfectly, as always.
- Fill your mushrooms over the top. Don’t be afraid to place more filling into the mushroom caps. It will hold together perfectly fine.
- Leave some mozzarella cheese for the end. I like to add some extra cheese to the mushrooms when they are fully cooked and then place them back in the air fryer for a minute to let the cheese melt.
For this recipe, I chose to make extra cheesy stuffed mushrooms. They are packed to the brim with mozzarella cheese, cottage cheese, spinach, and some garlic. Although I do recommend you use cottage cheese, if you don’t like it for some reason, you can easily substitute it with cream cheese.
What I love most about this recipe is that you can use it as the basis and mix and match various ingredients to get a different and incredibly tasty filling every time you make these low-carb stuffed mushrooms.
You can mix almost any kind of ingredients to make the filling for these stuffed mushrooms. But, of course, if you are following the keto diet, make sure that those ingredients are low-carb. Here are some of my favorite filling variations for the keto stuffed mushrooms:
- Chicken with blue cheese
- Cheddar cheese and jalapenos
- Mozzarella cheese and bacon
How to Store Them
You can store the leftovers in your refrigerator for 3-4 days. Simply place the keto stuffed mushrooms on a plate and cover them with some plastic food wrap or place them in an air-tight container.
Since it doesn’t take much time to make these low-carb cheese-stuffed mushrooms, I’ve never tried freezing them. But if you want to freeze them, it would be best to freeze uncooked mushrooms. You’ll need to make the filling, stuff the mushrooms, and then place them in a container and freeze.
Whenever you want to serve them, just place the mushrooms in the air fryer. But you’ll need to cook them longer—for about 20-25 minutes.
These keto stuffed mushrooms are pretty filling, so you’ll need to choose something light to go with them. For example, cauliflower mash will go perfectly with these mushrooms. Or just serve them with some salad on the side; it will be an ideal option.
Since there is no meat in these stuffed mushrooms, you can serve it with some Instant Pot lemon chicken or with a nice keto pork chop.
Keto Air Fryer Stuffed Mushrooms
- 6 large mushrooms
- 1 cup spinach chopped
- 2 oz cottage cheese or cream cheese
- 1 oz mozzarella cheese shredded
- 2 garlic cloves minced
- 1 tsp Italian seasoning
- 1 tbsp olive oil
- salt and pepper to taste
- Clean the mushrooms. Then, remove the stems and make a circular cut in the place of the stem to make more room for the filling.
- Chop up the mushroom stems. Place a skillet over medium heat, pour a tablespoon of olive oil, and fry the chopped mushroom stems with the spinach for about 3-5 minutes.
- In a bowl, combine the mushroom stems and spinach with the cottage or cream cheese, shredded mozzarella, minced garlic cloves, Italian seasoning, salt, and pepper.
- Spray the mushroom caps from all sides with some cooking oil.
- Stuff the mushrooms with the filling.
- Cook the stuffed mushroom caps in the air fryer at 375 F for about 15 minutes. Then, open the air fryer and top off the mushrooms with some extra cheese. Cook for one more minute.
- Let the stuffed mushrooms cool down for a couple of minutes before serving.