Photo of Air Fried-Stuffed Mushrooms by Millie Peartree by WW

Air Fried-Stuffed Mushrooms by Millie Peartree

PersonalPoints™ per serving
Total Time
25 min
15 min
10 min
These stuffed mushrooms are a little crispy on the outside and nice and cheesy on the inside. They make a great appetizer or snack. You can also add a few to a grain bowl to really elevate your meal.


Cremini mushroom(s)

12 large, or button mushrooms

Olive oil

1 tsp

Balsamic vinegar

1 tsp

Table salt

½ tsp, devided

Black pepper

½ tsp, divided

Shredded part-skim mozzarella cheese

½ cup(s)

Uncooked bell pepper(s)

¼ cup(s), finely chopped

Uncooked shallot(s)

¼ cup(s), finely chopped

Fresh parsley

2 Tbsp, finely chopped

Garlic clove

1 clove(s), grated


¼ tsp


  1. Preheat air fryer to 325°F.
  2. Using a damp cloth, gently wipe each mushroom until clean. Pulling sideways on mushroom stems, gently snap off stems leaving mushroom caps hollow. Set caps aside; finely chop stems.
  3. In a large bowl, toss mushrooms with oil, vinegar, and ¼ tsp each salt and pepper; set aside.
  4. In a medium bowl, stir together cheese, chopped mushroom stems, bell pepper, shallot, parsley, garlic, remaining ¼ tsp each salt and black pepper, and paprika.
  5. Using a small spoon (or your fingers), divide cheese mixture among mushroom caps. Press down on filling with the back of the spoon to pack filling (the mushrooms will look quite full but the filling reduces when cooked).
  6. Place mushrooms in air fryer and cook for about 8 to 10 minutes; serve sprinkled with parsley.
  7. Serving size: 2 stuffed mushrooms


Bronx Chef Millie Peartree started cooking at a very young age, inspired by her mother and her time growing up in the southern United States. Millie is well-known for her famous restaurant but she is also a successful baker and caterer.