These Tex Mex stuffed mushrooms are loaded with cream cheese, salsa, ranch, cheddar, and spices. 20 minutes to prep and cook in the air fryer or oven.
You're going to love this Tex-Mex twist on Stuffed Mushrooms!
Let’s be honest, a lot of appetizer recipes are either a pain to prep or kind of forgettable. These aren’t!
These Tex Mex Stuffed Mushrooms are one of those recipes that checks all the boxes. Quick? Yep. Flavor-packed? For sure. Fun to make and eat? Absolutely.
You’ve got tender mushroom caps stuffed with a creamy filling made from cream cheese, shredded cheddar, salsa, and ranch seasoning.
Then you crisp up the tops with seasoned breadcrumbs for that golden, crunchy finish.
The whole thing gets cooked in the oven or air fryer, which keeps the process easy and the texture just right.
You get creaminess, a little tang from the salsa, creamy ranch, and some warm spice from the taco seasoning. I love the contrast between the juicy mushroom and the crispy breadcrumb topping.
They’re great hot out of the air fryer or oven, but they’re honestly still delicious at room temp, which makes them ideal for entertaining.
You can serve them as a game day snack, party appetizer, or even just a fun weeknight side. I’ve also thrown leftovers into lunchboxes the next day!
Serve them up with some sauces, like Lime Crema, Taco Bell Chipotle Sauce, or Wingstop Ranch.
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Why You'll Love This Recipe
- Cooks fast in the air fryer. No oven needed.
- Uses basic ingredients you probably already have.
- Great for parties, snacks, or game day spreads.
- Vegetarian but satisfying.
- Crispy, creamy, spicy, cheesy all in one bite.
- Easily doubled or halved.
- Can be made ahead.
- Freezes surprisingly well.
- Works with both cremini and white mushrooms.
- Tastes amazing hot or room temp.
Ingredients
- Mushrooms - I use white button or cremini because they come similarly sized and they have plenty of room in the caps for the stuffing.
- Cream cheese and cheddar cheese - these two cheeses make for a super cheesy filling!
- Salsa - use fresh or store bought salsa for the Tex Mex stuffing.
- Ranch seasoning - I use Hidden Valley Ranch, but you can make your own ranch seasoning
- Garlic Powder - for more rich flavor in the filling.
- Breadcrumbs - I use plain dried breadcrumbs.
- Taco seasoning - Use store-bought or homemade taco seasoning to flavor the breadcrumbs.
See the recipe card for the full method and quantities.
Prepping Mushrooms
Prepping mushrooms for stuffed mushrooms is easy, and it starts with choosing the right mushrooms. You want to select firm mushrooms with sturdy stems that can hold the filling without falling apart and ideally they will be about 2 inches wide across the cap. I use white button or cremini mushrooms.
Here are the steps to prep mushrooms for stuffed mushrooms:
- Clean: Use a damp paper towel to gently wipe the mushrooms to remove any dirt. Avoid washing them under water as mushrooms are very absorbent and can become waterlogged and soggy.
- Remove the stems: Twist the stems gently to remove them from the mushroom caps, or cut them out with a knife. You can reserve the stems for the filling or discard them. I tend to stick them into a freezer bag (along with other veg scraps) to turn into vegetable stock.
That's it! Your mushrooms are now prepped and ready to be filled with your desired stuffing.
Instructions
If you're wondering how to make this air fryer stuffed mushrooms recipe, don't worry, it's easy!
Just follow this step-by-step photo tutorial. Then scroll down to the recipe card for the full ingredients list and recipe method.
Use a damp paper towel to gently wipe the mushrooms to remove any dirt. Twist the stems gently to remove them from the mushroom caps, or cut them out with a knife.
Tip: Instead of discarding the stems, I stick them into a freezer bag (along with any with other veg scraps) to turn into vegetable stock later.
Add the cream cheese, cheddar cheese, salsa, ranch seasoning, and garlic powder to a bowl and stir to combine.
Spoon the filling into the mushroom caps.
To Oven Bake:
Preheat the oven to 400°F (200°C).
Place the stuffed mushrooms onto a baking sheet lined with baking paper, top with the breadcrumbs and drizzle with a little oil.
Bake for 20 minutes or until golden and bubbling.
To Air Fry:
Place the stuffed mushrooms into the air fryer and spray them with a little spray oil. Air fry at 375°F for 15 minutes.
Meanwhile, mix the breadcrumbs, taco seasoning, and salt in a small bowl. Sprinkle it onto the partly cooked stuffed mushrooms, spray with a little spray oil, and air fry for a further 5 minutes or until golden.
Variations
- Add black beans or corn to the filling.
- Mix in chopped jalapeños for heat.
- Use pepper jack instead of cheddar.
- Swap cream cheese for goat cheese.
- Add a squeeze of lime before serving.
Serving Suggestions
- Game day appetizer.
- Party finger food.
- Side dish for tacos.
- Added to a grazing board.
- With a bowl of tortilla soup.
- Alongside a rice dish like Texas Roadhouse Seasoned Rice.
- Packed into lunchboxes.
- Served with guacamole on the side.
- Topped with a dollop of sour cream or Greek yogurt.
- With margaritas or micheladas.
Storage
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer for 5 minutes to revive the texture.
Freezing: You can freeze these before baking. Freeze stuffed, uncooked mushrooms on a tray, then transfer to a freezer bag. Cook from frozen in the air fryer, adding 3–5 minutes.
Make-Ahead: You can make the filling a day ahead. Or stuff the mushrooms and refrigerate them unbaked. Just add the breadcrumb topping right before air frying.
Recipe Tips
Don't wash the mushrooms under water as they can become waterlogged and soggy when cooked. Instead, wipe any dirt or debris off with a damp paper towel.
Don’t overfill the mushrooms. They puff slightly in the air fryer.
If your salsa is very watery, strain off excess liquid.
Use a teaspoon or melon baller to hollow out small mushrooms.
FAQ
To reheat them, place them in a single layer into the air fryer and cook at 400°F for 4-5 minutes or until warmed through.
You can assemble the stuffed mushrooms and store them on a plate, covered with plastic wrap, for up to 4 days.
📖 Recipe
Tex Mex Stuffed Mushrooms
Equipment
- Bowl
- Air Fryer
Ingredients
- 15 cremini or white button mushrooms
- ½ cup cream cheese
- ⅓ cup shredded cheddar cheese
- ⅓ cup salsa
- 1 tablespoon ranch seasoning
- 1 teaspoon garlic powder
- 3 tablespoons dried breadcrumbs
- 1 teaspoon taco seasoning
- ½ teaspoon salt
- spray oil
Instructions
- Use a damp paper towel to gently wipe the mushrooms to remove any dirt. Twist the stems gently to remove them from the mushroom caps, or cut them out with a knife. Tip: Instead of discarding the stems, I stick them into a freezer bag (along with any with other veg scraps) to turn into vegetable stock later.
- Add the cream cheese, cheddar cheese, salsa, ranch seasoning, and garlic powder to a bowl and stir to combine.
- Spoon the filling into the mushroom caps.
To oven bake
- Preheat the oven to 400°F (200°C)'
- Place the stuffed mushrooms onto a baking sheet lined with baking paper, top with the breadcrumbs and drizzle with a little oil.
- Bake for 20 minutes or until golden and bubbling.
To air fry
- Place the stuffed mushrooms into the air fryer in a single layer (cook in batches) and spray them with a little spray oil. Air fry at 375°F for 15 minutes.
- Meanwhile, mix the breadcrumbs, taco seasoning, and salt in a small bowl. Sprinkle it onto the partly cooked stuffed mushrooms, spray with a little spray oil, and air fry for a further 5 minutes or until golden.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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