When I first started making mushrooms in the air fryer, I honestly didn’t expect much. I thought they’d turn out dry or rubbery. But to my surprise, they were juicy on the inside, crispy on the edges, and packed with flavor.
Now it’s one of my go-to sides or snacks—especially when I want something quick and healthy. Whether you’re making them as a side for dinner or a savory snack on a busy weekday, air fryer mushrooms are one of those little dishes that just make life easier.
Why I Always Keep Mushrooms Around?
Mushrooms are incredibly versatile. I toss them into pasta, wrap them into tortillas, or serve them alongside grilled meats. With the air fryer, things just got faster. The texture is so satisfying—crisp outside, tender inside—and the earthy flavor really shines through with just a few simple seasonings.
I also love that they don’t take forever to prep or cook. Ten to fifteen minutes and boom—you’ve got something hearty and delicious on your plate.
A Few Tips I Swear By for Better Air Fryer Mushrooms
Over time, I’ve learned a few tricks that really make a difference:
- Don’t overcrowd the basket. This is probably the biggest tip. If you pile the mushrooms on top of each other, they’ll steam instead of crisp. I try to keep them in a single layer, even if that means cooking in batches.
- Pat them dry. After cleaning the mushrooms, I always pat them dry with a paper towel. Wet mushrooms don’t roast well—they end up soggy. A little extra step, but it’s worth it.
- Season well but keep it simple. A drizzle of olive oil, a pinch of garlic powder, and a sprinkle of salt and pepper do wonders. If I want to take it up a notch, I add smoked paprika or a little balsamic glaze after cooking.
- Flip or shake halfway. Giving the basket a good shake or flipping the mushrooms halfway through helps them brown evenly on all sides. Just like when I make air fryer onion rings recipe at home—turning them mid-way gives that perfect crunch.
How I Store Leftover Air Fryer Mushrooms (If There Are Any!)
Honestly, these mushrooms rarely make it to leftovers—but on the off chance they do, here’s what I’ve found works best:
- Refrigerator: I store them in an airtight container lined with a paper towel to absorb moisture. They stay good for about 3 to 4 days this way.
- Reheating: The air fryer works again here! I just toss them back in for 3–5 minutes at 375°F to revive that crisp texture. Microwaving is okay in a pinch, but they get softer, almost rubbery.
- Freezing: I don’t recommend freezing air-fried mushrooms. Their texture changes too much after thawing—kind of mushy and not in a good way.
Can You Meal Prep with Air Fryer Mushrooms?
Definitely. I often prep a big batch at the start of the week. I store them separately and toss them into salads, wraps, or bowls throughout the week. They even make an excellent topping for avocado toast.
If you’re into meal prepping, you’ll appreciate how easy it is to add them to just about anything for extra flavor and nutrients. And if you’re planning a full weekly prep, they sit perfectly alongside a salmon in air fryer recipe in your meal rotation.
Best Types of Mushrooms for Air Frying
I’ve tried a bunch—white button, cremini, portobello, shiitake—and honestly, they all work. But my favorite for air frying has to be cremini (baby bella) mushrooms. They have a deeper, more savory flavor and hold their texture really well.
If you’re slicing larger mushrooms like portobellos, make sure to keep the slices thick enough that they don’t dry out. About half an inch works perfectly for me.
How Do I Serve Air Fryer Mushrooms?
I could go on forever here, but a few of my favorite ways:
- Taco filling: Add some lime juice, cumin, and chipotle powder for a meat-free taco option that’s seriously satisfying.
- Over rice or quinoa bowls: With a drizzle of tahini or soy sauce, it becomes a comforting and protein-rich bowl.
- As a snack: I dip them in sriracha mayo or garlic aioli. It’s addictive.
- As a side: Next to steak, chicken, or tofu, air fryer mushrooms give a nice earthy contrast that rounds out the meal. And if you’re building a party platter, I often mix in some crispy sides like the fried pickles recipe air fryer to give people choices.
How Long Should I Cook Mushrooms in the Air Fryer?
This depends on your air fryer model and how thick your mushrooms are, but I usually do:
- Temperature: 375°F
- Time: Around 10–12 minutes
- Shaking halfway through
If I’m using small whole mushrooms, I might go closer to 15 minutes to make sure they’re browned and tender all the way through.
Do Mushrooms Shrink in the Air Fryer?
Yes, they do! A lot, actually. That’s just the nature of mushrooms—they have a high water content. I usually start with more than I think I need. A full basket can turn into just a small bowl of crispy goodness once it’s done cooking. Not a bad thing, just something to plan for, especially if you’re feeding more than just yourself.
Are Air Fryer Mushrooms Healthy?
I’m not a nutritionist, but mushrooms in general are super healthy. They’re low in calories, packed with antioxidants, and have a decent amount of fiber. When I cook them in the air fryer with a light coating of olive oil and seasonings, I feel good about eating them—even if I down a whole bowl in one sitting.
Plus, they’re naturally gluten-free, low-carb, and plant-based, which makes them a great option if you’re following any special diets. Sometimes I pair them with other healthy air fryer options like a air fryer meatloaf recipe to keep my meals exciting without a lot of effort.
My Favorite Flavor Variations
I like experimenting based on what I’m craving:
- Italian style: Add dried oregano, garlic powder, and finish with shredded parmesan.
- Asian twist: Toss with soy sauce, sesame oil, and a sprinkle of sesame seeds after cooking.
- Spicy kick: Add cayenne or chili flakes before air frying. Squeeze a bit of lemon juice at the end for a zesty balance.
- Balsamic glaze: Drizzle right after cooking for a sweet and tangy finish.
Air Fryer Mushrooms Recipe
Ingredients
Method
- First, I gently wash the mushrooms under cold water and dry them really well—no one wants soggy mushrooms. Then I halve or quarter them, depending on size. Keeping them similarly sized helps them all cook evenly and develop those nice crispy edges.
- Once they’re dry, I toss them in a large bowl with olive oil, garlic and onion powder, Worcestershire sauce, and salt. The Worcestershire sauce is my secret weapon—it brings a rich, savory depth that pairs beautifully with mushrooms.
- I preheat the air fryer to 400°F (around 200°C). While it heats, I arrange the mushrooms in a single layer in the basket—no overcrowding. If they’re on top of each other, they steam instead of crisp. For smaller air fryers, I work in batches.
- I cook them at 400°F for 10 minutes, then give the basket a good shake to rotate the mushrooms. Another 5 minutes or so gets them nice, browned, and juicy. I always keep an eye on them near the end so they don’t burn.
- These mushrooms are best enjoyed right out of the air fryer, while the edges are crispy and the insides still tender. I love tossing in a handful of chopped parsley for brightness, or serving alongside grilled meat, tossed in salads, or even on toast.
