You can find this recipe for air fryer stuffed mushrooms on page 159 of my fourth book, The Ultimate Air Fryer Cookbook: 15 Minute Feasts. This book is all about simple and delicious air-fryer meals that are ready in a flash.
Filled with sweet chestnuts, tangy cranberries, sage and rosemary, these stuffed portobello mushrooms are the perfect addition to any Christmas feast. Whether you’re hosting a veggie spread or simply want a side dish with the main event, this recipe brings together all those cosy flavours we love at Christmas. The natural earthiness of portobello mushrooms pairs beautifully with the sweetness of chestnuts and the tart pop of cranberries. Creating a balance that feels both comforting and celebratory.
Chestnuts are a bit of a festive hero, they have a wonderful creamy, almost buttery texture once cooked, which makes them ideal for a hearty filling or stuffing. They offer that sense of indulgence without needing any meat, so this dish is a brilliant option for vegetarians or anyone looking to lighten things up while still keeping things deliciously satisfying. Plus, they’re packed with fibre and naturally sweet, meaning you get richness without heaviness.
You can also tailor this recipe to suit your Christmas table. If you’re in the mood for something extra indulgent, try adding a little cheese into the mix. A crumble of Stilton brings a bold, punchy note that works beautifully with the cranberries, while a slice of Brie melts into a creamy puddle that takes these mushrooms into proper festive-treat territory. Serve them as a starter, a side or even the veggie main. These versatile bites are guaranteed to bring a bit of magic to your Christmas meal.
PREP 20 minutes
COOK 15 minutes
SERVES 4 people
KIT you will need an air-fryer and food processor
Ingredients for Air Fryer Stuffed Mushrooms
4 large portobello mushrooms
180g pack of cooked chestnuts
2 sprigs of fresh rosemary, leaves picked
5 fresh sage leaves, roughly chopped
4 spring onions, roughly chopped
40g dried cranberries
olive oil spray
sea salt and ground black pepper
FOR THE TOPPING:
3 tbsp dried breadcrumbs
a small handful of fresh parsley, finely chopped
2 garlic cloves, grated
1 tbsp grated Parmesan, plus extra to serve
1 tbsp olive oil
sea salt and ground black pepper
Method
Remove the stalks from the mushrooms and set aside. Pop the stalks into a food processor. Add the chestnuts, rosemary, sage, spring onions and cranberries to the processor. Season generously with salt and pepper, then pulse several times until everything is finely chopped and starting to come together. You’re aiming for a textured paste that holds its shape when pressed between your fingers, but still has a bit of bite from the chestnuts and cranberries.
Next, prep the mushroom caps. Spray each one all over with olive oil, making sure to coat the edges and the underside so they cook evenly. Season well with salt and pepper. Arrange the mushrooms, stalk side up, in the basket of your air fryer. Cook at 200°C for about 7 minutes, just until they begin to soften and release some of their moisture. This helps ensure the filling doesn’t make them soggy later on.
While the mushrooms are cooking, make the crunchy topping. In a small bowl, mix together the breadcrumbs, chopped parsley, minced garlic, grated Parmesan and olive oil. Use a fork to combine everything so the crumbs are lightly coated but still fluffy. Add a generous pinch of salt and pepper and set the bowl aside.
Once the mushrooms have softened, carefully spoon the chestnut mixture into the centre of each one, pressing it down firmly so you can pack in as much filling as possible. Don’t worry if it seems like a lot—the mushrooms will hold more than you think. Sprinkle over the breadcrumb topping. Some bits will tumble off into the basket, but that’s a bonus as they crisp up beautifully. Return the mushrooms to the air fryer and cook for another 8 minutes until golden and bubbling. Serve hot with an extra shower of grated Parmesan on top.
Tips for Perfect Air Fryer Stuffed Mushrooms
For the best flavour, choose large, firm portobello mushrooms. Avoid any that seem slimy or overly soft, as they’ll release too much moisture during cooking. Giving them a gentle wipe with a damp piece of kitchen roll (rather than washing under running water) helps keep them from becoming waterlogged before they even hit the air fryer.
When preparing the filling, take a moment to taste it before stuffing the mushrooms. Chestnuts vary in sweetness depending on the brand and whether they’re vacuum-packed or roasted. So you may want to adjust the seasoning, add a pinch more herbs or even stir in a few extra cranberries for brightness. If you prefer a richer filling, mix in a teaspoon of soft cheese or a handful of grated Parmesan to help bind everything together.
If you don’t have a food processor, you can finely chop all the filling ingredients by hand. It takes a little longer, but it gives the mixture a lovely rustic texture.
Cooking times can vary slightly between air fryer models, so keep an eye on the mushrooms in the final few minutes. You’re looking for a golden, crisp top and a tender mushroom base. If you want the topping extra crunchy, add an extra teaspoon of olive oil or cook for 1–2 minutes longer.
Feel free to get creative with the topping too. Swap the Parmesan for Cheddar, Gruyère or even a festive Stilton. A pinch of nutmeg or smoked paprika can add another festive layer of flavour.
These mushrooms are best enjoyed fresh from the air fryer, but you can prepare the filling ahead of time and store it in the fridge for up to two days. They also make a delicious veggie main when served alongside roasted potatoes, green veg or a dollop of cranberry sauce.
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