Air Fryer Mushrooms Recipe

This easy air fryer mushroom recipe is for making one of my go-to side dishes. Picture munching on some crispy air fryer mushrooms that are light, tasty, and healthy to eat. Naturally low in carbs, keto-friendly, and gluten-free, mushrooms are even perfect for weight watchers like me. 

I love making these air fryer mushrooms because they’re quick and easy to prepare. All I need are good-quality mushrooms, panko breadcrumbs, and a variety of seasonings like smoked paprika and Italian seasoning to make these air-fried mushrooms taste heavenly. So, if you’re wondering what to do with mushrooms, then I’ve got just the recipe for you.

The way I made this air fryer mushroom recipe is different from the usual. Other air fried mushroom recipes would simply season and cook mushrooms as is, and then serve them with onions, tomatoes, or even broccoli on the side. But, for my recipe, I added a fun twist by flavoring and coating the pieces with seasoned breadcrumbs. They’re a hundred times better because they have a crispy outer texture that perfectly contrasts the soft and tender mushroom flesh inside. They’re just so good to munch on every time I’m snacking. 

Instead of deep-frying these breaded mushrooms in oil, I chose the healthy and less greasy way of cooking these air fryer mushrooms. I love using my air fryer because it requires no oil to cook these breaded mushrooms to perfection. 

I also used panko breadcrumbs instead of the regular kind. They’re lower in calories, saturated fat, and sodium overall. With their dryer and flakier consistency, they produce fried food that is lighter and crunchier than regular breadcrumbs. 

Besides the breadcrumbs, mushrooms are also essential for this recipe. I used fresh portobello mushrooms, sliced into small, bite-sized pieces. You can also use button mushrooms, baby bella mushrooms, or morel mushrooms as alternatives. Regardless, it’s better to use fresh mushrooms for this recipe because canned ones have too much moisture from the brine. Canned mushrooms will release moisture when they’re cooked, and no one likes a soggy fried mushroom dish! That’s why the best options are fresh mushrooms that you can easily clean using a damp paper towel. 

Slice the mushrooms into pieces and prepare them for coating. I set up a breading station with flour on the first plate, beaten eggs on the second, and the spiced coating on the last. For the seasonings, I combined garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and pepper. Coat the mushrooms first in flour so that the egg mixture can stick properly. Make sure that the mushrooms are covered completely with the egg before coating them in breadcrumbs. Repeat these steps until all your mushrooms are thick and coated. 

After coating the mushrooms, I placed them on a flat surface to spray them with olive oil. You can also use melted butter for this step instead of a non-stick spray, if you want a slightly buttery flavor for your air fryer mushrooms. I cooked the mushrooms in three batches to avoid overcrowding the air fryer basket, so that they cook evenly. There should be enough space between each mushroom so that the hot air can circulate properly. It takes about 7 minutes for each batch to cook until it’s crispy and golden brown.

Once the dish was done, I served the air-fried mushrooms with a dipping sauce. I usually go for a simple blue cheese sauce, but you can also try other dips like lemon butter or creamy sriracha sauce. I love eating this crispy appetizer during game day season, or just a simple hangout with friends. It’s one of my favorite air fryer recipes to make at home because it’s just so simple yet tasty!

Air Fryer Mushrooms Recipe

How To Make Air Fryer Mushrooms

Enjoy a healthy and low-fat snack with these crispy air fryer mushrooms. They are coated with breadcrumbs, smoked paprika, and Italian seasoning. Best served with a dip of your choice!

Prep: 10 mins
Cook: 21 mins
Total: 31 mins


  • 8 oz portobello mushrooms, (1 package)
  • ½ cup flour
  • 3 eggs
  • cups panko breadcrumbs
  • tsp garlic powder
  • tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp italian seasoning
  • ¼ tsp salt, adjust to taste
  • ¼ tsp pepper, adjust to taste
  • olive oil spray, or melted butter


  1. Wipe any excess dirt from one package of portobello mushrooms using a towel. Cut each mushroom into quarters and then cut each piece in half again (each mushroom will equal 8 pieces).
  2. Pour the flour onto a plate. Whisk the eggs in a bowl. Pour the panko breadcrumbs into a bowl, and season with garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and pepper. Stir until completely combined.
  3. Toss the chopped mushrooms in the flour until coated, then dunk the mushrooms in the eggs. Finally, toss them in the spiced breadcrumb mixture until completely coated. Repeat with the remainder of the mushrooms.
  4. Arrange the mushrooms on a plate or flat surface. Spray lightly with a can of olive oil or brush each mushroom with melted butter. Turn the air fryer on. Set to 360 degrees F and 7 minutes.
  5. Arrange ⅓ of the mushrooms in the air fryer basket, making sure not to overcrowd. Push the basket into the fryer and air fry the mushrooms for 7 minutes.
  6. Remove the mushrooms from the fryer when fully cooked. Repeat with the other two batches of mushrooms. Sprinkle the mushrooms with a little more salt after removing them from the fryer.
  7. Serve immediately. Can be enjoyed alone or with any variety of dipping sauces.


  • Sugar: 1g
  • :
  • Calcium: 12mg
  • Calories: 34kcal
  • Carbohydrates: 5g
  • Cholesterol: 20mg
  • Fat: 1g
  • Fiber: 1g
  • Iron: 1mg
  • Monounsaturated Fat: 1g
  • Polyunsaturated Fat: 1g
  • Potassium: 58mg
  • Protein: 2g
  • Saturated Fat: 1g
  • Sodium: 58mg
  • Trans Fat: 1g
  • Vitamin A: 69IU
  • Vitamin C: 1mg
Nutrition Disclaimer
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