Prep the mushrooms. Wipe mushrooms clean with a damp paper towel. Gently twist out the stems and save them. Trim off any tough ends, then finely chop the stems.
Preheat the air fryer. Set it to 375°F (190°C) for 3–5 minutes. Lightly spray the basket to help prevent sticking.
Quick-dry the caps. Toss the mushroom caps with 1 teaspoon of olive oil and a pinch of salt. Air fry them empty, cap-side down, for 3–4 minutes. This step helps reduce excess moisture.
Sauté the stems (optional but recommended). While the caps pre-cook, heat 1 teaspoon of olive oil in a small skillet over medium. Add the chopped stems and a pinch of salt and pepper. Cook 3–4 minutes until most moisture cooks off. Let cool slightly.
Make the filling. In a bowl, mix softened cream cheese, Parmesan, garlic, parsley, sautéed stems, lemon zest (if using), and any optional add-ins. Season with salt and pepper. Stir in 2 tablespoons of breadcrumbs to help bind.
Stuff the caps. Remove the mushroom caps from the air fryer. Spoon or pipe the filling into each cap, mounding it slightly.
Top for crunch. In a small bowl, combine remaining breadcrumbs with a drizzle of olive oil and a pinch of salt. Sprinkle over the stuffed mushrooms to create a crisp topping.
Air fry to finish. Arrange the stuffed mushrooms in a single layer, not touching. Air fry at 375°F (190°C) for 6–9 minutes, until the tops are golden and the filling is hot and set. Smaller caps cook faster; check at 6 minutes.
Garnish and serve. Let them cool for 2–3 minutes. Sprinkle with extra parsley and a few cracks of black pepper. Serve warm.
