Air Fryer Stuffed Mushrooms with Quinoa and Sun-Dried Tomato
Meaty cremini caps are filled with fluffy quinoa, chopped sun-dried tomatoes, garlic, basil, ricotta and Parmesan, then air fried until the tops are golden and crisp. They work as an easy Italian-style appetizer or a light vegetarian main.
- Prep
- 35 min
- Cook
- 35 min
- Wait
- 10 min
- Total
- 1 hr 20 min
- Makes
- 20 stuffed mushrooms (4 servings as a light main, 8 as an appetizer)
Steps
Before you start
- Choose mushrooms with caps about 2 inches (5 cm) wide and similar in size so they cook at the same rate.
- Cook the quinoa first. The mushroom prep and the sautéed stem mixture both happen while it simmers and rests.
- The mushrooms cook in 2 batches of 10 in a 5–6 quart (4.7–5.7 L) air fryer basket. Do not stack or crowd them.
- Drain the sun-dried tomatoes on a paper towel so extra oil doesn't make the filling greasy.
- Air fryer models vary. Check the mushrooms at 8 minutes the first time you make this.
Cook the quinoa
- Combine the rinsed quinoa, ¾ cup (180 ml) water and ¼ tsp of the salt in a small saucepan.
- Bring to a boil over medium-high heat, then reduce to low, cover and simmer for 15 minutes.
- Remove from the heat and leave covered, undisturbed, for 5 minutes.
- Fluff with a fork and spread on a plate to cool slightly.
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Ready when: All the water is absorbed, the grains are translucent and a tiny white spiral tail is visible on each one
Tip: Don't lift the lid while it simmers. Escaping steam leaves the quinoa wet or undercooked.
Prep the mushrooms
- While the quinoa cooks, wipe each mushroom cap clean with a damp paper towel.
- Twist out the stems and trim off the dry bottom ends.
- Finely chop the stems into ⅛-inch (3 mm) pieces, which should give you about ½ cup (about 60 g).
- Set the caps stem-side up on a tray.
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Ready when: Caps are clean, hollow and dry on the surface, with a small well where the stem was
Tip: Don't rinse the mushrooms under water. They absorb it and turn soggy in the air fryer.
Sauté the aromatics
- Heat 1 tbsp (15 ml) of the olive oil in a 10-inch (25 cm) skillet over medium heat.
- Add the chopped mushroom stems and cook, stirring often, for 4 minutes until they release their liquid and it evaporates.
- Add the shallot and cook 2 minutes until softened.
- Stir in the garlic, oregano and red pepper flakes (if using) and cook 30 seconds until fragrant.
- Scrape into a large mixing bowl.
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Ready when: The pan looks dry, the stems are lightly browned and the shallot is soft and translucent
Tip: Cook off all the stem moisture here. Otherwise the filling turns watery as it bakes.
Mix the filling
- Add the cooled quinoa, sun-dried tomatoes, ricotta, ⅓ cup (30 g) of the Parmesan, basil, ¼ tsp of the salt and the black pepper to the bowl.
- Stir until evenly combined.
- Taste and add a pinch more salt if needed.
- The filling should hold together when pressed with a spoon.
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Ready when: The mixture is cohesive and slightly sticky, with no dry pockets of quinoa
Tip: Let the quinoa cool for a few minutes first. Hot quinoa melts the ricotta and makes the filling loose.
Season and stuff caps
- Brush the outsides and insides of the caps with 1 tbsp (15 ml) of the olive oil and sprinkle with the remaining ¼ tsp salt.
- Using a spoon, fill each cap with about 1½ tbsp of filling, pressing it in firmly and mounding it slightly on top.
- You will use all the filling.
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Ready when: Each cap holds a tightly packed, rounded mound of filling
Tip: Press the filling in firmly. Loose filling falls out and burns in the basket.
Make topping and preheatOven 375°F / 190°C
- Stir the panko, remaining ⅓ cup (30 g) Parmesan and remaining 1 tbsp (15 ml) olive oil together in a small bowl until the crumbs look evenly moist.
- Preheat the air fryer to 375°F (190°C) for 3 minutes.
- Press about 1 tsp of topping onto each stuffed mushroom.
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Ready when: Crumbs are evenly coated in oil and clump slightly when pinched
Tip: Pressing the topping on gently keeps the circulating air from blowing loose crumbs around.
Air fry first batchOven 375°F / 190°C
- Arrange 10 stuffed mushrooms in a single layer in the basket with a little space between them.
- Air fry at 375°F (190°C) for 9–11 minutes.
- Do not shake the basket.
- Check at 9 minutes.
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Ready when: Topping is deep golden brown, caps are tender when poked with a knife tip and juices bubble around the filling
Tip: If the topping browns before the caps are tender, lower the heat to 350°F (175°C) and add 2 minutes.
Air fry second batchOven 375°F / 190°C
- Carefully lift out the first batch with tongs or a thin spatula onto a serving plate and loosely tent with foil to keep warm.
- Load the remaining 10 mushrooms into the basket and air fry at 375°F (190°C) for 9–11 minutes, using the same doneness check.
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Ready when: Topping is deep golden brown and the caps are tender and juicy
Tip: Lift the mushrooms straight up rather than sliding them, so the filling stays on top.
Rest and serve
- Let all the mushrooms rest on the plate for 5 minutes.
- The filling will be very hot at first, and resting lets it set and cool to a safe eating temperature.
- Serve warm, with a sprinkle of extra basil if you like.
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Ready when: Filling is firm enough to hold its shape when you pick up a mushroom
Good to know
Tips
- Cook off the stem moisture and blot the sun-dried tomatoes. Wet filling is the most common reason stuffed mushrooms turn soggy.
- Keep the mushrooms in a single layer with a little space between them. Crowding traps steam and prevents crisping.
- Pick mushrooms of similar size, so they finish together and none are raw or overcooked.
- For a vegan version, use dairy-free ricotta and Parmesan alternatives and check that they melt and brown in the air fryer.
Make ahead
"Cook the quinoa and make the filling up to 2 days ahead and refrigerate it covered. You can fill the caps and refrigerate them, covered, for up to 8 hours, but add the panko topping just before air frying. Add 1–2 minutes to the cooking time if the mushrooms go in cold."
Storage & reheating
"Room temperature: up to 2 hours. Refrigerator: store cooked mushrooms in an airtight container for up to 3 days. Freezer: freeze unbaked stuffed mushrooms (without the topping) on a tray, then bag them, for up to 2 months; air fry from frozen at 350°F (175°C) for 14–16 minutes. Reheat leftovers in the air fryer at 350°F (175°C) for 3–4 minutes until hot and crisp on top. A microwave works but softens the topping."
Substitutions
- whole-milk ricotta → softened cream cheese or mascarpone. Use the same amount (¼ cup / 60 g). The filling will be slightly richer and tangier.
- Parmesan cheese → Pecorino Romano. Sharper and saltier, so reduce the added salt in the filling to a pinch.
- panko breadcrumbs → gluten-free breadcrumbs. Use the same amount. Check that the quinoa and the cheese are labelled gluten-free if needed.
- white quinoa → cooked couscous or cooked farro. Use about 1⅓ cups (230 g) cooked grain. Couscous can be fluffed with hot water and needs no simmering.