These mushrooms are buttery, garlicky, and loaded with flavor — plus a boost of protein from Parmesan. Quick, easy, and perfect as a side dish, appetizer, or even tossed into pasta or rice bowls.
📝 Ingredients
- 1 lb (450 g) whole mushrooms (button or cremini work best), cleaned and stems trimmed
- 2 tbsp unsalted butter, melted
- 1 tbsp olive oil
- 3 cloves garlic, minced
- ½ tsp salt (or to taste)
- ¼ tsp freshly ground black pepper
- ½ tsp smoked paprika (optional, adds depth)
- 2 tbsp grated Parmesan cheese (adds flavor + protein boost)
- 1 tbsp chopped fresh parsley (for garnish)
- Lemon wedges, for serving (optional, for brightness)
👩🍳 Instructions
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Prep the mushrooms:
- Clean mushrooms with a damp paper towel (don’t soak in water, they absorb liquid).
- Pat dry thoroughly so they roast instead of steam.
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Make the garlic butter mix:
- In a small bowl, whisk together melted butter, olive oil, minced garlic, salt, pepper, and smoked paprika.
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Coat the mushrooms:
- Place mushrooms in a large bowl.
- Pour the garlic butter mixture over and toss until evenly coated.
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Air fry:
- Preheat your air fryer to 380°F (190°C).
- Arrange mushrooms in a single layer in the air fryer basket (avoid overcrowding).
- Cook for 12–15 minutes, shaking the basket halfway through, until mushrooms are golden brown and tender.
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Add Parmesan:
- While still hot, sprinkle mushrooms with Parmesan cheese so it melts slightly.
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Serve:
- Transfer to a serving dish. Garnish with parsley and add a squeeze of lemon if desired.
- Enjoy hot as a protein-packed side, or toss them into grain bowls, pasta, or salads.
🍴 Tips & Variations
- Extra Protein Boost: Top with a dollop of Greek yogurt or cottage cheese before serving.
- Make it Spicy: Add chili flakes or cayenne pepper to the garlic butter.
- Stuffed Version: Hollow out large mushrooms and stuff with ricotta, chicken, or quinoa before air frying.
