Air Fryer Mushrooms with Garlic and Shallots
Another big win for your air fryer! Golden brown and tender, air fryer mushrooms are seasoned with shallots, garlic, and thyme.
Why you’ll love it: Easy to make and a cinch to clean up.
How long it takes: 22 minutes
Equipment you’ll need: Air fryer, sharp knife, cutting board, and mixing bowl
Perfectly seasoned, juicy and tender, with only two teaspoons of oil, air fryer mushrooms are so tasty and healthy, too. You’ll just love how they turn out.
I’ll admit to being a bit skeptical about this recipe the first time we tried it. My mind tends to go towards deep-fried, breaded food when I use my air fryer. I don’t know why because it really does roast perfectly. Air fryer salmon is my favorite way to cook salmon and air fryer baked potatoes are the best! Lately, we’ve been loving air fryer asparagus; it’s so easy and fast.
Anyways, I was sort of thinking about those fantastic deep-fried mushrooms that are grease bombs, but so good. These air fried mushrooms are not breaded or battered. I would compare them to sautéed or roasted mushrooms. Air fryer mushrooms are super flavorful, juicy, and golden brown — in other words, irresistible!
Try them the next time you have steak or pasta, or throw them on a salad with a simple white wine vinaigrette or a drizzle of balsamic reduction. Or eat them just as they are, right out of the air fryer!
About this Mushroom Recipe
You’re really going to love this recipe! And the good news? Mushrooms are low in calories and rich in antioxidants, minerals, and fiber (Healthline). And no worries if you’re on a special diet: air fryer mushrooms are vegan, low-carb, keto, Whole30, gluten-free, and dairy-free. Not only that, they taste great!
I’ll run through the recipe here and give you a few extra tips.
As always, the printable recipe card with measurements and instructions is found at the end of the post.
Begin by choosing fresh mushrooms that are firm, white, and dry but not wrinkled.
Store in the fridge in the original container or a porous bag. Never freeze uncooked mushrooms.
Clean with a soft brush or cloth, removing surface dirt, or by rinsing lightly, patting dry with a paper towel.
For more, The Mushroom Council has some great how-to videos.
What you’ll need
- Baby Bella Mushrooms: White button mushrooms are a good substitute. You’ll need 16 ounces of cleaned mushrooms, halved if large.
- Shallot: Can’t find shallots? Use red onion or just leave the onions out.
- Garlic: Minced fresh garlic adds loads of flavor but if you’re not a garlic fan, decrease the amount or omit it entirely. It gets a toasted flavor in the air fryer, similar to spicy honey garlic shrimp.
- Oil: Any type of vegetable oil works. I like olive oil, canola, or grapeseed. You’ll need only 2 teaspoons!
- Fresh Herbs: Really, any fresh herb goes great with mushrooms! I like thyme and parsley. Rosemary, oregano, tarragon, or basil are good choices, too.
- Salt and Pepper: No fancy spices here, just simple kosher salt and freshly ground black pepper.
How to make Air Fryer Mushrooms
Turn your air fryer on and get it preheating. Don’t worry if you forget to preheat it. I find that air fryers preheat so quickly that it actually doesn’t make a whole lot of difference.
Combine all the ingredients in a large bowl, mixing well.
Put the mushroom mixture in the basket of your air fryer and set the timer for six minutes.
Stir or shake the mushrooms, and air fry for another six to eight minutes.
The mushrooms should be golden brown and tender.
Garnish with more fresh parsley, if you like, and serve immediately.
Whew, that’s a great question! There are so many models available now. Choose an air fryer that best fits your life style. One or two people in your household? A 2-3 quart air fryer is probably best. If you cook for larger groups, a 4-6 quart air fryer is better, that is, if you have room to store it. I did a lot of online research before choosing my air fryer and I love it.
There are a few foods that don’t turn out well in an air fryer. Really large cuts of meat like a whole roast or a whole chicken overcrowd the air fryer and don’t cook evenly unless you have a really large model. Foods with a wet batter can be a problem because the batter drips off. Greens like kale or spinach, or flaky herbs tend to fly around inside the air fryer. Popcorn isn’t a great idea either.
I have lots of tried and true air fryer recipes for you to try!
Commercially grown mushrooms are grown in a compost type mixture which can simply be brushed or rinsed off.
Make It your own
- If you love butter as much as I do, add a tablespoon or two of melted butter to the mushrooms after they’ve been air fried. Yummy! Or drizzle them with a bit of balsamic reduction.
- Try different mushroom varieties.
- Play around with the seasonings. Add more (or less) garlic, a different herb, or dried herbs. Remember that dried herbs are more potent so use 1/3 less.
- If you love creamy sauces, try these creamy Tuscan mushrooms with spinach and sun-dried tomatoes. They are super fantastic!
- Not into mushrooms? Try air fryer sweet potato fries, air fryer tater tots, or air fryer Brussels sprouts.
Make Ahead Ideas
There are just a few things you can do to get a head start on this recipe. I don’t recommend washing the mushrooms ahead of time because they tend to discolor and get slimy. However, washing and chopping the shallot, garlic, and herbs can be done a few hours before preparing this recipe. Store them in the fridge in a tightly covered container.
Storage & Reheating Suggestions
Any leftover mushrooms should be cooled and refrigerated for up to five days. Cooked mushrooms can also be frozen for up to a month. For best results, thaw overnight in the fridge before reheating.
To reheat, add a bit more oil or butter. Microwave briefly (in 15 second intervals) or warm in a skillet until heated through. They can also be reheated in your air fryer at 350°F.
Leftover mushrooms are a treasure! They are great on pizzas, sandwiches, or in omelets. We love them on salads and they are wonderful with pasta. Add them to cooked rice, stews, or soups.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
- 16 oz. baby bella mushrooms, cleaned and cut in halves, if large
- 1 medium shallot, chopped roughly or sliced
- 5 cloves garlic, chopped roughly or sliced
- 2 teaspoons vegetable oil (canola or extra virgin olive oil)
- 10 fresh thyme sprigs
- 3 tablespoons chopped fresh parsley, more for garnish if desired
- ½ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper, or to taste
- Preheat air fryer to 350°F.
- To a medium bowl, add mushrooms, shallots, garlic, oil, thyme, parsley, salt and pepper. Toss lightly until well mixed.
- Transfer mushrooms to the air fryer basket. Air fry for 6 minutes, stir. Continue to air fry for another 6-8 minutes, or until mushrooms are golden brown and tender.
- Serve mushrooms immediately, garnished with fresh parsley if desired.
- Leftovers will keep in the fridge for up to 5 days.
- For richer mushrooms, stir in a tablespoon of softened or melted butter before serving.
- Ways To Eat These Mushrooms: Besides enjoying them as is, air fryer mushrooms are great on pizzas, sandwiches, or in omelets. We love them on salads and they are wonderful with pasta. Add them to cooked rice, stews, or soups.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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