Air fryer Garlic Butter Roasted Mushrooms


  • 1 lb. large fresh mushrooms (see notes)
  • 3 T olive oil
  • 1 T soy sauce (see notes)
  • 1/2 tsp. garlic powder
  • fresh-ground black pepper to taste
  • freshly-grated Parmesan cheese for serving (optional)


  1. Gently wash mushrooms in a colander. (Just rinse, don’t spray with a sink sprayer; that will remove the outer skin of the mushrooms.)
  2. Put the washed mushrooms on paper towels and put paper towels over them and press gently to blog the mushrooms dry.
  3. Trim the end of the mushroom stem and cut each mushroom in half.
  4. Whisk together the olive oil, soy sauce, garlic powder, and black pepper to make the cooking sauce.
  5. Put mushroom halves into a plastic bowl and toss with the cooking liquid, turning over until all mushrooms are coated with the mixture.
  6. Spread out mushrooms in the Air Fryer basket, cut side down. (I wish you could see it better in the photos, but after I had to buy a new try and basket for my Air Fryer I finally got smart enough to cover the tray with foil. Don’t cover the side where the tray slides into the air fryer. )
  7. Preheat Air Fryer to 400F/200C (as needed.)
  8. Cook mushrooms 5 minutes.
  9. Remove basket or basket and try from Air Fryer and turn over mushrooms so cut side is up.
  10. Cook 5 minutes more, or slightly less for smaller mushrooms.
  11. Serve hot, sprinkled with freshly-grated Parmesan cheese if desired.


We used brown Cremini mushrooms, but white mushrooms will also be great for this. Be sure to use Gluten-Free Soy Sauce  if needed.

Nutrition Information:

Yield: 4 | Serving Size: 1
Amount Per Serving: Calories: 131 | Total Fat: 11g | Saturated Fat: 2g | Trans Fat: 0g | Unsaturated Fat: 9g | Cholesterol: 1mg | Sodium: 245mg | Carbohydrates: 7g | Fiber: 3g | Sugar: 3g | Protein: 3g

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