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Vegan Air-Fried Stuffed Mushrooms

Vegan Air-Fried Stuffed Mushrooms — Party Appetizer

Crunchy edges, juicy mushroom caps, and a melty, herby vegan filling — these Vegan Air-Fried Stuffed Mushrooms — Party Appetizer steal the show every time. They look fancy, but you make them in under 30 minutes. Sound like a party trick you want in your repertoire? Let’s go.
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Prep Time 10 minutes
Cook Time 12 minutes
5 minutes
Total Time 27 minutes
Servings: 6
Course: Appetizer, Side Dish
Cuisine: American
Calories: 41
Ingredients Equipment Method Notes

Ingredients
  

  • Mushrooms & seasoning
  • 12 –15 cremini or button mushrooms choose firm, medium-large caps
  • 1 tsp olive oil
  • ⅛ tsp salt
  • ⅛ tsp crushed black pepper
  • 1 tsp balsamic vinegar
  • Filling
  • ¼ cup rainbow bell pepper finely chopped
  • ¼ cup onion finely chopped
  • 2 tbsp cilantro chopped
  • 1 tbsp jalapeño or green chili finely chopped (adjust for heat)
  • ⅓ –½ cup shredded vegan mozzarella use your favorite plant-based brand
  • 1 tsp ground coriander
  • ¼ tsp salt
  • ¼ tsp paprika or Kashmiri red chili for color/Indian twist
  • Bold tip: swap vegan mozzarella for a smoky plant-based cheese if you want extra depth.

Equipment

  • Air fryer (essential for the crisp edge and fast cook)
  • Mixing bowl for the filling
  • Small spoon for stuffing (teaspoon works great)
  • Baking sheet (if you choose oven method)
  • Small skillet (optional — use it to pre-sauté veggies for deeper flavor)
  • You don’t need fancy tools. An air fryer and a bowl keep things tidy and fast. IMO, the air fryer makes these better than the oven for speed and texture

Method
 

  1. Prep the mushrooms
  2. Wipe each mushroom clean with a damp cloth. Snap off stems sideways to keep the caps intact and hollow. If a cap feels small, press the sides gently inward to widen the cavity — stuffing will hold it together.
  3. Season the caps
  4. Toss the mushroom caps with 1 tsp olive oil, ⅛ tsp salt, ⅛ tsp pepper, and 1 tsp balsamic vinegar. Set them aside while you make the filling. The vinegar adds brightness and a slight caramel note when cooked.
  5. Make the filling
  6. Combine bell pepper, onion, cilantro, jalapeño, ⅓–½ cup shredded vegan mozzarella, coriander, salt, and paprika in a bowl. Mix thoroughly. If you like a melty center, go toward the ½ cup end.
  7. Stuff generously
  8. Use a teaspoon to pack each cap with filling. Press the mixture in so the mushroom looks full — don’t be shy. The filling wilts and melts down during cooking.
  9. Air-fry (my go-to method)
  10. Arrange mushrooms in the air fryer basket without overcrowding. Cook at 320°F for 9–10 minutes for small caps, or 10 minutes for regular size. Let them rest 5 minutes before serving so the filling sets slightly.
  11. Alternative methods:
  12. Air fryer lid on instant pot trivet: layer in a mesh basket and cook 12 minutes at 325°F.
  13. Oven: Preheat to 400°F, bake on a lined sheet 16–18 minutes until the cheese browns and caps darken.

Notes

Serving & presentation (party mode)

  • Garnish: fresh cilantro or microgreens, a drizzle of extra virgin olive oil, and a pinch of smoked paprika.
  • Serve with: garlic aioli (vegan), tangy chutney (for Indian twist), or a zesty tahini dip.
  • Plating idea: arrange on a wooden board with lemon wedges and toothpicks for easy picking.
Want to wow people? Serve them warm on a slate board and add a bowl of spicy chutney or vegan ranch. Guests will think you spent hours prepping. 

Nutrition & calories (approximate)

  • Calories per serving (one stuffed mushroom): ~41 kcal
  • Macros (approx. per mushroom): Carbs ~3g | Protein ~3g | Fat ~2g | Fiber ~1g
These numbers come from typical ingredient values and the serving sizes you provided. If you need exact figures for a specific brand of vegan cheese, run the ingredients through your favorite nutrition calculator.