Easy air fryer stuffed mushrooms with cream cheese, sour cream, and garlic then topped with cheddar and chives. They’re a delicious bite-sized appetizer or side dish!
Ingredients
- 16 ounces Whole White Button or Baby Portabella Mushrooms
- 6 ounces Cream Cheese, softened
- 3 tablespoons Sour Cream
- ¼ cup Shredded Cheddar Cheese
- ½ teaspoon Garlic Powder
- ½ teaspoon Salt
- Dash of Pepper
- Chopped Chives, for topping
- Oil Cooking Spray
Instructions
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Use a damp paper towel to remove any debris/dirt from the mushrooms (they can become slimy if rinsed under water.) Pop or cut stems off of the mushroom caps.
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Mix together cream cheese, sour cream, garlic powder, salt, and pepper in a bowl. Spoon mixture into the “well” of each mushroom cap. Top each with shredded cheddar cheese and chives.
Tip: I’ve found the easiest way is by placing the cheese in a shallow dish and pressing each mushroom cap into the cheese to stick to the cream cheese center.
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Spray the air fryer basket with oil spray to prevent sticking. Place a single layer of mushrooms in the basket.
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Set the temperature to 370 degrees and cook for 4-6 minutes.
