Air Fryer Garlic Butter Mushrooms Recipe
These Air Fryer Garlic Butter Mushrooms transform pantry produce into a rich, garlicky side in under 20 minutes. They’re crispy on the edges, tender inside, low in carbs, and endlessly versatile — perfect for keto plates, family dinners, or as an impressive appetizer.
Ingredients
- 500 g whole or halved mushrooms cremini or button
- 28 g 2 tbsp unsalted butter
- 15 g 1 tbsp avocado or olive oil
- 3 garlic cloves minced (≈9 g)
- 10 g 2 tbsp grated Parmesan (optional)
- 1 tbsp fresh parsley chopped
- ½ tsp sea salt
- ¼ tsp black pepper
- Pinch chili flakes optional
Instructions
- Prep: Drain and quickly rinse mushrooms if needed; pat completely dry with paper towels.
- Make the butter-garlic mix: Melt 28 g (2 tbsp) butter and stir in 15 g (1 tbsp) oil and minced garlic. Let cool 30 seconds.
- Toss: In a mixing bowl, combine mushrooms, the garlic-butter mixture, salt, pepper, and 10 g Parmesan (half now, half for finishing). Toss gently so each mushroom is coated.
- Preheat air fryer: Preheat to 200°C / 400°F for 3 minutes.
- Air fry: Arrange mushrooms in a single layer. Cook at 200°C / 400°F for 8–10 minutes, shaking or turning at the 4–5 minute mark.
- Optional finish: For extra crisp, add 1–2 minutes at 200°C / 400°F.
- Check & serve: Ensure mushrooms are piping hot; if serving with proteins, verify combined internal temp reaches 74°C / 165°F. Sprinkle with remaining Parmesan and parsley. Serve immediately.