Crispy-edged, juicy-centered mushrooms tossed with garlic, herbs, and a whisper of smoked paprika. A fast, low-effort side, topper, or snack that’s ready in minutes and smells like a steakhouse sauté—minus the pan and extra oil.
16ozwhole button or cremini mushrooms, cleaned and stems trimmed
1 1/2tbspolive oil
1tspgarlic powder
1/2tsponion powder
1tspdried Italian herbs (or thyme, oregano, basil mix)
1/2tspsmoked paprika
kosher salt and black pepper, to taste
fresh parsley, chopped, for garnish (optional)
Instructions
Pat mushrooms very dry with paper towels; trim any tough stem ends. Keep pieces a similar size for even cooking.
In a mixing bowl, toss mushrooms with olive oil, garlic powder, onion powder, Italian herbs, smoked paprika, salt, and pepper until evenly coated.
Preheat the air fryer to 380°F (193°C) for 3–5 minutes.
Arrange mushrooms in a single layer in the basket (cook in batches if needed). Air fry for 10–12 minutes, shaking the basket or flipping halfway, until edges are golden and centers are tender.
Taste and adjust seasoning. Garnish with chopped parsley and serve hot. Optional: add a squeeze of lemon or a sprinkle of Parmesan in the last 2 minutes.