Mushroom Poppers with Cheese (Air Fryer or Oven)

crispy golden mushroom poppers served in mini basket.

5 from 1 vote

Mushroom Poppers with Cheese (Air Fryer or Oven)

Take your appetizers to another level with these scrumptious mushroom poppers. Crispy breaded mushrooms with a spiced creamy cheese filling! Every bite of these poppers is overflowing with incredible flavour and will tantalize your taste buds!

Prep Time10

Cook Time10

Total Time20

Course: Appetizer

Cuisine: American, western

Servings: mushroom poppers

Calories: 116kcal

Author: Sonia

Ingredients

8 mushrooms closed cup or chestnut mushrooms (keep whole and remove mushroom stems)

Spiced Cheese mixture:

1 Garlic clove minced
Pinch Oregano optional
70 g Cream cheese soft cheese (I recommend using Philadelphia brand)
30 g Cheddar or mozzarella cheese grated/shredded
2 teaspoon Green/red jalapeño pepper finely chopped, (2 teaspoon = approx. half a small jalapeño pepper)

Coating

½ cup milk
½ cup plain flour or can add more if required
½ cup Breadcrumbs or more as desired

Instructions

To make the spiced creamy cheese filling, add the cream cheese, grated/shredded cheddar or mozzarella cheese, minced garlic, oregano (if using) and chopped jalapeño pepper into a bowl and mix together until combined.
Thoroughly wash and dry the mushrooms, then carefully remove stems from the mushrooms.
Using a spoon, fill each mushroom with the spiced creamy cheese mixture.
Dip each mushroom and dip into milk, then into the bowl of flour to coat entirely.
After coating in flour, dip the mushroom back into the bowl of milk, lift it gently and allow any excess milk to drip off.
Coat the wet mushroom with breadcrumbs so entirely covered (you can either roll the mushroom in a plate of breadcrumbs or place on top of breadcrumbs and use a spoon to sprinkle and coat each mushroom). Repeat for the remaining mushrooms and set aside.
Transfer breaded mushroom poppers onto a lined baking tray (in rows, allowing space between each mushroom), gently spray with a few squirts of olive oil.
Bake in preheated air fryer at 180 degrees for 10 minutes (or in preheated oven at 180 degrees fan/200 degrees for 20-25 minutes), until golden and crisp. Serve immediately and enjoy!

Notes

Mushrooms: make sure you rinse the mushrooms thoroughly with water to remove mud/dirt, then dry with a kitchen/paper towel. Different mushrooms vary in sizes (button mushrooms are smaller than closed cup). Try to keep all mushrooms consistent in size – this will help them bake evenly.
Use parchment paper/baking paper (or baking sheet) before cooking: whether you are air frying or baking these mushroom bites, line the tray with parchment/baking paper, this helps the mushrooms cook evenly and minimises any mess
Place breadcrumbs in a bowl and coat the mushroom on a plate in stages: when coating the mushrooms in breadcrumbs you may notice that the liquid of the milk can stick onto the breadcrumbs – causing sogginess and resulting in needing a lot more breadcrumbs to coat the mushrooms. I highly recommend keeping all of your breadcrumbs in one bowl and only adding ¼ breadcrumbs onto the plate at a time whilst coating the poppers, to help make sure each popper is coated in breadcrumbs, this also prevents wastage.
Storage: These mushrooms are best served fresh but can be stored in an airtight container in the fridge for 1 day. To reheat, place on lined oven tray or air fryer and reheat for 5-10 minutes, or until crispy and warm/hot to touch.

Nutrition