Air Fryer Spinach Artichoke Stuffed Mushrooms

If you love spinach artichoke dip, you’re going to really enjoy these air fryer spinach artichoke stuffed mushrooms. Same amazing flavors, but baked right into a mushroom cap so you don’t even need chips or bread.

They come out golden, creamy, and packed with flavor every single time. The air fryer gets the tops nice and crispy while keeping the filling soft and melty inside.

This is one of those recipes that looks fancy but is actually super simple to put together. You basically mix a filling, stuff it into the mushrooms, and let the air fryer do the rest.

You’ll need cream cheese, frozen spinach, artichoke hearts, mozzarella, parmesan, garlic, and a pinch of red pepper flakes. Simple stuff that you might already have at home.

These work great as an appetizer for guests or even just a snack for yourself on a weeknight. Let me show you how to make them.

Why You’ll Love This Recipe

Spinach Artichoke Dip, but Better – You know that spinach artichoke dip everyone goes crazy over at parties? This recipe takes all those amazing flavors and stuffs them right into a mushroom so you get a perfectly portioned bite every single time.

The Air Fryer Makes Them Perfectly Crispy – The air fryer gives the mushroom caps a lightly crispy outside while keeping the creamy filling warm and melty on the inside. You just can’t get that same texture from a regular oven without a lot more time and effort.

Ready in Under 20 Minutes – Between prepping the filling and air frying the stuffed mushrooms, you can have these on the table super fast. That makes them perfect for a last-minute appetizer or a quick snack when you have guests coming over.

Great Party Appetizer – These stuffed mushrooms look like something you would get at a restaurant, so they are perfect for impressing guests. Set out a plate of these at your next get-together and watch them disappear in minutes.

Ingredients

• 16 large Cremini Mushrooms, stems removed
• 8 oz Cream Cheese, softened
• 1 cup Frozen Spinach, thawed and squeezed dry
• 1/2 cup Artichoke Hearts, chopped
• 1/2 cup Shredded Mozzarella Cheese
• 1/3 cup Grated Parmesan Cheese
• 2 cloves Garlic, minced
• 1/4 teaspoon Red Pepper Flakes
• Salt and Pepper to taste
• Cooking Spray

How to Make

Step 1

Chop mushroom stems finely. In a bowl, mix cream cheese, spinach, artichokes, chopped stems, mozzarella, half the Parmesan, garlic, red pepper flakes, salt, and pepper.

Step 2

Spray mushroom caps with cooking spray and season with salt and pepper.

Step 3

Fill each mushroom cap generously with the spinach artichoke mixture and sprinkle with remaining Parmesan.

Step 4

Place stuffed mushrooms in air fryer basket. Air fry at 370°F for 10-12 minutes until mushrooms are tender and tops are golden.

Step 5

Let cool for 2 minutes before serving. Serve warm.

Tips

Squeeze the Spinach Until It’s Really Dry

This is probably the most important step in the whole recipe. Frozen spinach holds a ton of water, and if you don’t get rid of it, your filling will be watery and your mushrooms will turn into a soggy mess in the air fryer.

Put the thawed spinach in a clean kitchen towel or a few layers of paper towels, then squeeze it over the sink as hard as you can. You want to wring out every last drop.

You’ll be surprised how much liquid comes out. Keep squeezing until nothing drips out anymore. The spinach should look like a tight, dry little ball when you’re done.

Soften Your Cream Cheese First

Don’t skip the step of softening the cream cheese before you start mixing. If you try to mix it while it’s still cold and firm, you’ll end up with lumps all through your filling and it won’t combine smoothly with the other ingredients.

Just take it out of the fridge about 30 minutes before you start. If you forgot, you can microwave it for about 15-20 seconds to soften it up, but don’t go longer than that or it’ll get too melty and thin.

You want it soft enough that a fork presses into it easily, but not so warm that it’s runny.

Pick the Right Size Mushrooms

You want large cremini mushrooms that are about 2 inches across. If they’re too small, there won’t be enough room for the filling and they’ll be hard to stuff. If they’re too big, they might not cook evenly in the air fryer.

When you’re at the store, look for mushrooms that have a nice deep cap – almost like a little bowl. Those will hold more filling and won’t spill over while cooking.

Also, try to pick ones that are roughly the same size so they all finish cooking at the same time.

Related Recipes

• Air Fryer Bacon Wrapped Jalapeño Poppers
• Air Fryer Loaded Potato Skins
• Air Fryer Mozzarella Sticks
• Air Fryer Buffalo Chicken Meatballs
• Air Fryer Bang Bang Shrimp

Frequently Asked Questions

What temperature and time should I use for these stuffed mushrooms in the air fryer?

Air fry the stuffed mushrooms at 375°F for about 8 to 10 minutes, or until the tops are golden brown and the filling is bubbly. Every air fryer runs a little differently, so start checking around the 8-minute mark to make sure they don’t overcook.

If your mushrooms are on the larger side, they might need an extra minute or two. You will know they are done when the cheese on top is nicely melted and has a light golden color.