Prep the mushrooms: Gently twist off the stems.

Use a spoon to scrape out any gills if using large caps. Wipe the outsides with a damp paper towel. Don’t soak them in water.

Chop the stems: Finely mince about half of the mushroom stems for the filling.

Save the rest for another recipe or discard.

Sauté the aromatics: Heat olive oil in a skillet over medium heat. Add onion and chopped mushroom stems. Cook 3–4 minutes until softened.

Stir in garlic and cook 30 seconds, until fragrant.

Brown the sausage: Add sausage to the skillet. Cook, breaking it up, until no longer pink and lightly browned. Season with Italian seasoning, red pepper flakes, a pinch of salt, and black pepper.

Remove from heat and let it cool slightly.

Make the filling: In a bowl, combine cream cheese, Parmesan, mozzarella, parsley, and the sausage mixture. Stir until smooth and evenly mixed. Taste and adjust seasoning.

Preheat the air fryer: Set to 375°F (190°C) for 3–5 minutes.

A hot basket helps prevent soggy mushrooms.

Fill the caps: Lightly salt the insides of the mushroom caps. Spoon or pipe the sausage mixture into each cap, mounding it slightly. If using, sprinkle a pinch of breadcrumbs on top for crunch.

Air fry in batches: Arrange stuffed mushrooms in a single layer in the air fryer basket.

Don’t overcrowd. Cook for 8–10 minutes at 375°F, until the tops are golden and the mushrooms are tender but not collapsed.

Garnish and serve: Let them rest 2 minutes. Sprinkle with extra parsley.

Serve warm with lemon wedges for a bright finish.