Easy Air Fryer Mushrooms

I’m still surprised by how delicious air-fried vegetables turn out every single time. If you’ve been around here a while, you know I’m a little obsessed. And if you’re a mushroom lover like me, my Air Fryer Stuffed Mushrooms and Air Fryer Breaded Mushrooms make fantastic appetizers.

These garlic butter air fryer mushrooms are no exception. They come out juicy on the inside with golden, crispy edges, and they’re packed with flavor. Best part? They cook in under 10 minutes. Honestly, air frying is the best way to cook mushrooms. Period.

The first time I made them, I had to stop myself from eating the whole batch straight from the basket. Even my kids love them, and getting little ones excited about mushrooms is no small thing.

Once they’re out of the air fryer, I toss them in melted butter for that extra rich, savory finish. Because butter makes everything better, right? You get all the flavor of pan-fried mushrooms with a lot less oil, which makes them an easy, everyday vegetable side dish you’ll want on repeat.

Looking for more ideas? Browse my full Air Fryer Recipe Collection.

Ingredients

• Mushrooms: I use baby bella mushrooms (also called cremini). White button mushrooms work just as well. For something meatier, try portobello mushrooms cut into chunks.
• Olive oil: Just enough to help them crisp up. Avocado oil or any neutral cooking oil works too.
• Garlic powder: Gives you all that garlicky flavor without the risk of fresh garlic burning in the air fryer.
• Soy sauce: This is my secret for deep, savory umami flavor. Worcestershire sauce is a great swap.
• Salt and black pepper: Go easy on the salt since the soy sauce is already salty.
• Melted butter: Tossed in at the end for that rich, buttery finish.

How To Clean Mushrooms

There’s a debate on whether you should wash mushrooms or not. I always used to wash mine and often ended up with soggy mushrooms.

Then I read a chef’s advice about simply wiping mushrooms clean, and it made a lot of sense. Most store bought mushrooms today are grown indoors in clean, controlled conditions. They usually come pre-packed and look pretty clean already, with hardly any dirt. So now I just gently brush off any dirt with a damp kitchen towel.

If your mushrooms are particularly dirty, or you’d just rather wash them, give them a quick rinse and let them drain in a colander. Then pat them completely dry with paper towels before prepping. Dry mushrooms are the key to getting those crispy edges.

Step 1 – Wipe the mushrooms clean with a kitchen towel to remove any dirt. I don’t rinse the mushrooms but if you must rinse, drain the mushrooms and dry them thoroughly with paper towels. We don’t want soggy and wet mushrooms.

Step 2 – Cut the mushrooms in half. If they’re big, cut into quarters. We want all the pieces the same size. Transfer the mushrooms to a large bowl.

Step 3 – Add garlic powder, salt and pepper and toss to coat.

Step 4 – Pour in olive oil and soy sauce and toss so the mushrooms get coated evenly.

Step 5 – Preheat air fryer to 360F.

Step 6 – Place mushrooms in the air fryer basket in a single layer and air fry for 8 to 10 minutes until crispy on the edges. Shake the basket halfway through.

Step 7 – Transfer the air-fried mushrooms to a bowl and drizzle with melted butter. Stir to mix. Serve warm garnished with fresh parsley.

These air fryer mushrooms have no breading and they fit into most diets including gluten-free, low carb, keto, vegan and vegetarian. They make a perfect side dish for any meal.

Serve them with eggs for breakfast or any protein for lunch or dinner.

Can I use canned mushrooms?

Yes, canned mushrooms can be used. Drain the mushrooms and add the seasoning and oil. Skip the salt if the canned mushrooms already contain salt. Proceed with the recipe.

They won’t be as fresh-tasting and juicy as the fresh mushrooms.