Air Fryer Mushrooms
Quick and savory air fried mushrooms that are crispy on the outside and juicy on the inside, perfect for a side dish or topping.
Ingredients
Main Ingredients
- 16 ounces mushrooms, cleaned and dried well (baby bella, cremini, or white button) Ensure they are patted dry for crispiness.
- 1.5 tablespoons olive oil Use just enough oil to keep mushrooms from being greasy.
- 1 tablespoon soy sauce or tamari For a keto-friendly option, use coconut aminos.
- 1 teaspoon balsamic vinegar
- 2 cloves garlic, finely minced
- 0.5 teaspoon kosher salt Adjust to taste.
- 0.25 teaspoon black pepper Adjust to taste.
- 0.5 teaspoon smoked paprika or Italian seasoning (optional) Use for added flavor.
Finishing Touches
- to taste chopped parsley Fresh parsley for garnish.
- to taste lemon juice Squeeze over the top before serving.
- to taste Parmesan cheese Sprinkle over while hot so it melts.
Instructions
Preparation
- Wipe the mushrooms with a damp paper towel instead of soaking them. If they are large, cut them into halves or quarters for even cooking.
- In a bowl, combine olive oil, soy sauce or tamari, balsamic vinegar, minced garlic, salt, pepper, and any optional seasoning. Toss the mushrooms to coat, and let them sit for 5 to 10 minutes while you preheat the air fryer.
Cooking
- Preheat your air fryer to 380°F (193°C) for a couple of minutes.
- Add the mushrooms in a single layer to the basket without overcrowding. Cook for 10 to 12 minutes, shaking the basket halfway through. For deeper browning, cook for up to 14 minutes, keeping an eye on them.
Finishing Touches
- Toss the cooked mushrooms with fresh parsley and lemon juice, or sprinkle with Parmesan while they are hot so it melts slightly. Taste and adjust salt if needed.
Notes
Ensure mushrooms are completely dry for the best texture. Don't overcrowd the air fryer basket, and always preheat for optimal browning. For variations, consider adding chili flakes, thyme, lemon zest, or butter with extra garlic after cooking.