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air fryer mushrooms recipe
Ash Tyrrell

Air Fryer Mushrooms Recipe

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.
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Prep Time 10 minutes
Cook Time 15 minutes
Ingredients Method

Ingredients
  

  • Mushrooms about 20 oz baby bella or white button: choosing fresher, firmer mushrooms ensures they stay juicy—avoid freezer varieties or overly wet ones.
  • 1½  tbsp olive oil: coats evenly and encourages browning without sogginess
  • ½  tsp garlic powder and ½ tsp onion powder: dried forms disperse flavor better during air frying.
  • 1  tsp Worcestershire sauce regular or vegetarian: adds savory umami and a slight tang.
  • ½  tsp salt or to taste: enhances natural mushroom flavor

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.