Cremini mushroom caps get hollowed out and packed with a savory, garlicky filling built on the chopped stems, fresh parsley, and a pinch of Italian seasoning, then finished with a golden panko crust in the air fryer. Ten to twelve minutes at 370°F is all it takes to turn the caps tender and set the topping into a crisp, golden crown — no oven preheat marathon required. A light brush of olive oil keeps the mushrooms from drying out while they crisp up around the edges. Add red pepper flakes if you want a little heat cutting through the rich, herby center. These make a fantastic warm appetizer for a crowd, and they're an easy one to add to a vegan spread since the filling comes together in a single bowl with minimal fuss. Serve them straight from the basket while the tops are still crackling.
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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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