Plump cremini caps get loaded with a garlicky, herb-flecked filling built from softened cream cheese, nutty Parmesan, and finely chopped mushroom stems so nothing goes to waste. A touch of parsley and Italian seasoning keeps things fresh, while a pinch of red pepper flakes adds a little warmth if you want it. The air fryer works fast here, crisping the tops and turning the caps fork-tender in just over ten minutes, with golden, set edges that make these look like they came from a much fussier oven method. Each bite is rich and savory, with just enough garlic and cheese to make these disappear off the platter quickly. They're an easy make-again appetizer, and this version is a solid pick for anyone keeping things gluten free without sacrificing that crisp, golden top.
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Finely chop the reserved mushroom stems. In a mixing bowl, combine the cream cheese, Parmesan, chopped mushroom stems, garlic, parsley, Italian seasoning, salt, pepper, and red pepper flakes, if using. Stir until evenly mixed.
Brush the outside of each mushroom cap lightly with olive oil. Use a small spoon or melon baller to mound the filling into each cap, pressing gently so it holds.
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