Plump cremini caps get piled high with a savory mix of cream cheese, nutty Parmesan, and their own finely chopped stems, plus garlic and fresh parsley for brightness. A dusting of panko on top crisps up beautifully in the air fryer, giving every bite a golden, craggy crunch against the creamy filling. The air fryer does all the heavy lifting here, turning out tender, fork-easy mushrooms with set, bubbly centers in about ten minutes flat. A pinch of red pepper flakes adds a little heat if you want it, but the garlic and Italian seasoning already do plenty of flavor work on their own. These come together fast enough for a weeknight appetizer but look sharp enough for a dinner party spread, and they're a natural fit for a vegetarian table.
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Crimini Mushrooms
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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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