Looking for a delicious and easy vegan appetizer? These Vegan Red Pepper Stuffed Mushrooms are a crowd-pleaser! Filled with a savory mixture of red sweet peppers, garlic, and melted vegan mozzarella, they’re perfect for any gathering or even as a tasty snack. Plus, they’re cooked in the air fryer, making them quick and convenient.
Mushrooms are not only delicious but also a great source of vitamin D, which can be challenging to get on a vegan diet. They help support bone health, immune function, and overall well-being. Including mushrooms in your meals is a simple way to add this essential nutrient to your diet, especially if you’re enjoying these stuffed mushrooms as part of your regular recipe rotation.
To make this recipe, I use a few of my favorite kitchen tools that make preparation a breeze. I highly recommend using the Insta Air Fryer for perfectly cooked stuffed mushrooms every time. Lining the basket with these parchment liners makes cleanup quick and easy. A good pair of tongs helps with handling the hot mushrooms, and these spatulas are perfect for mixing and stuffing. For the filling, I use the Ninja BN601 Professional Plus Food Processor to get everything finely chopped and well-blended.
For this recipe, I love using Violife shredded mozzarella as the cheese of choice. It has a wonderful flavor and texture that complements the stuffed mushrooms perfectly. Just keep in mind that vegan cheese often takes a little longer to melt than traditional cheese. So, if you notice the cheese isn’t fully melted after the recommended cooking time, feel free to leave the mushrooms in the air fryer for an extra minute or two.
Air Fryer Vegan Red Pepper Stuffed Mushrooms
Equipment
- 1 Air fryer
- 1 Food Processor
Ingredients
- 24 oz. white mushrooms
- 4 small sweet peppers or 1 cup chopped red peppers
- 1 tbsp garlic minced
- 1/2 cup non-dairy shredded mozzarella Violife recommended
- 5-8 mushroom caps from reserved mushrooms
Instructions
- Clean the Mushrooms: Submerge the mushrooms in a bowl of water to remove any dirt. Once clean, either allow them to air dry or gently pat them dry with a towel.
- Prepare the Mushroom Caps: Remove the stems from all the mushrooms. Set aside 5-8 caps for the stuffing mixture and reserve the rest for filling.
- Chop the Peppers: Clean and roughly chop the red sweet peppers into large chunks.
- Make the Stuffing: In a food processor, combine the chopped red peppers, minced garlic, reserved mushroom caps, and shredded mozzarella. Process until the mixture is finely chopped and well-combined, making it easy to stuff into the mushrooms.
- Stuff the Mushrooms: Spoon the stuffing mixture into each of the reserved mushroom caps, pressing lightly to ensure they are well-filled.
- Preheat the Air Fryer: Preheat your air fryer to 375°F (190°C) for about 3-5 minutes.
- Air Fry the Mushrooms: Place a piece of parchment paper in the air fryer basket and arrange the stuffed mushrooms in a single layer. Depending on the size of your air fryer, you may need to cook them in batches. Cook for 10 minutes, or until the mushrooms are tender and the stuffing is heated through.
- Serve: Once cooked, remove the mushrooms from the air fryer and serve immediately. For added flavor, you can sprinkle with additional shredded cheese or panko breadcrumbs before air frying.
Notes
- For extra crispiness, top the stuffed mushrooms with panko breadcrumbs before air frying.
- If you prefer a more melted cheese texture, you can extend the cooking time by a couple of minutes.
I hope you give this Vegan Red Pepper Stuffed Mushrooms recipe a try! Let me know how it turned out in the comments below. I’d love to hear your thoughts and any variations you come up with. Enjoy cooking and happy eating!
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