Prep the mushrooms: Gently twist out the stems and save a few for the filling. Wipe caps with a damp paper towel. Don’t soak them—mushrooms absorb water and can turn soggy.

Preheat the air fryer: Set it to 375°F (190°C) for 3–5 minutes so it’s hot when the mushrooms go in. This helps them brown and cook evenly.

Make the filling: In a bowl, mix cream cheese, mozzarella, Parmesan, garlic, chopped mushroom stems, parsley, and optional bacon or sausage. Add red pepper flakes if you like heat. Season with salt and pepper.

Adjust texture: If the filling seems loose, stir in almond flour 1 tablespoon at a time. You want a thick, scoopable mixture that will hold in the caps.

Season the caps: Toss the mushroom caps with olive oil, a pinch of salt, and pepper. Oiling the caps helps them caramelize and prevents drying out.

Fill the mushrooms: Spoon or pipe the filling into each cap, mounding slightly. Don’t overpack—leave a small dome so the top can brown nicely.

Air fry: Arrange stuffed mushrooms in a single layer in the basket, leaving space between them. Cook for 8–10 minutes at 375°F (190°C), until the tops are golden and the mushrooms are tender.

Finish and serve: Let them rest 2 minutes to set. Sprinkle with a little lemon zest or extra parsley for brightness. Serve warm.