If you’ve ever wished fried food came with less fuss, these air fried mushrooms get it. They’re golden and crisp at the edges, tender inside, with a balanced kick of spice that keeps every bite interesting.
These air fried mushrooms deliver deep-fried flavor without the deep-fried drama. They come out golden and crisp at the edges, tender inside, with just enough heat from the crushed sriracha peas to keep things interesting. The flavorful breading—panko mixed with those spicy crumbs—clings beautifully and fries up perfectly in the air fryer.
Dunk them in a cool celery-garlic mayo and you get that sweet spot of balance—spicy, crispy, creamy, and clean. Serve them to friends, make them on game day, or eat them straight from the basket if you can’t wait. Either way, they’ll disappear fast.
Why You’ll Love This Crispy Air Fried Mushrooms Recipe
Because mushrooms are built for this. Their high moisture content can sometimes fight against crisping, but here it works in your favor: the air fryer draws it out slowly while the double breading locks in the crunch. What you get: a contrast in flavor and texture: golden shell on the outside, with a succulent, tender interior. Here are more reasons to love it:
- Easy mushroom recipe: If you can dip, bread, and coat—this recipe’s ya girl. No vat of oil is needed to get the same deep-fried flavor; just an even spritz of neutral cooking oil and about 20 minutes in the air fryer for that deep-fried flavor.
- Creative use of a fun ingredient: Crushed sriracha peas add the right mix of heat, sweetness, and salt. Blended with panko, they form a sturdy, flavorful coating that holds up beautifully in the air fryer. The last bite stays as crisp as the first.
- The secret sauce: The celery-garlic mayo brings a fresh, cool, and creamy contrast to the crispy edges.
- Deep umami flavor: This one is packed with umami flavor! If you are curious about savory recipes made with plants, be sure to check out my guide on how to build umami with vegan ingredients.
Air Fryer Tip: The Best Mushrooms for Air Frying
This recipe works best with classic white or brown mushrooms—they hold their shape, stay juicy, and crisp up beautifully under high heat. Their moisture level is just right for the air fryer: enough to stay tender inside but not so much that it softens the crust.
If you’re curious how other varieties behave, explore my guides on how to cook shiitake mushrooms and how to cook oyster mushrooms. Each one brings its own texture and flavor personality—and knowing how they cook is the secret to mastering every mushroom.
Key Ingredients
This easy air fryer mushroom recipe keeps things simple but strategic. A few key ingredients come together to turn ordinary mushrooms into extraordinary air fried breaded mushrooms that stay crisp, golden, and full of flavor. The double coating builds a light, even crust that clings and browns perfectly, while crushed sriracha peas add a layer of spice and crunch that’s unexpected in the best possible way. Here’s what you’ll need:
- Mushrooms: The star of the show. Their natural moisture steams the inside while the coating crisps on the outside, creating that perfect fried contrast. Any variety works, but larger white or brown mushrooms give you the best texture-to-crust ratio for air fried breaded mushrooms that stay juicy.
- JUST Egg: Acts as the binding layer in the coating process. Unlike traditional egg, this vegan version coats evenly and helps the panko and crushed sriracha peas stick, so your crispy air fried mushrooms come out with an even, golden crust.
- All-Purpose Flour: The first layer of structure. It dries the surface slightly, creating grip for the JUST Egg and panko to cling to. Skipping this step often leads to patchy coating or flaking in the air fryer.
- Crushed Sriracha Peas: The secret weapon. These bring heat, salt, and texture in one move. Once crushed, they blend into the panko and give each bite a slow-building spice that’s more flavorful than fiery. Think crisp, toasty, a little sweet, and completely unexpected. Find them at most Asian grocers or online.
- Panko Breadcrumbs: The backbone of the crust. Light, airy, and perfectly structured for air frying—they brown beautifully without absorbing oil, giving these mushrooms that deep-fried payoff with a fraction of the fat.
- Celery-Garlic Mayo: More than a dip, this balances everything else. The sharpness of raw garlic and the crisp, clean note of celery cuts through the decadent richness, creating a clean, refreshing finish that keeps you reaching for one more.
How To Make
If you want fried-level crunch without actually deep-frying, this is how you do it. The double breading gives the coating great structure. It sticks, crisps, and stays put. The air fryer’s dry heat pulls moisture out of the mushrooms just slowly enough to leave the centers juicy and the crust golden and crisp. Here’s the game plan: dip, coat, air fry, and dunk. For full recipe details, scroll to the end of this post.
- Step 1: Make the Celery-Garlic Mayo: Combine the vegan mayo, finely diced celery, and grated garlic. The crispness of the celery and the sharpness of the garlic provide a fresh counterpoint to the heat and crunch of the mushrooms. Set aside or refrigerate while you prep the rest.
- Step 2: Prep the Mushrooms: Start with white or brown whole mushrooms. These work best because they hold their shape and moisture. Wipe them clean and remove the stems.
- Step 3: Set Up Your Coating Stations: Set up three medium bowls: one with the JUST Egg, one with the flour, and one with the panko + crushed sriracha peas. This order matters—the vegan egg helps the flour stick, the flour helps the second egg coat cling, and the final panko mix forms your crunchy, flavorful shell.
- Step 4: Bread the Mushrooms: Working one mushroom at a time, dip it into the JUST Egg, then into the flour, back into the JUST Egg, and finally into the panko + crushed sriracha peas mixture. That second coat is important—it’s how you build that crisp, thick crust that stays crunchy in the air fryer and makes these air fried breaded mushrooms so magical.
- Step 5: Air Fry to Golden Perfection: Evenly mist your prepared mushrooms with neutral cooking oil and arrange in a single layer in the air fryer basket. Space matters here so the hot air can flow around each piece. Cook at 400°F for about 10 minutes. Flip, mist again, then cook for another 5–10 minutes depending on size. The air fryer dehydrates the surface while the crust browns—this gives you that “deep-fried flavor” without the oil plunge.
- Step 6: Serve Immediately: Transfer the hot, crusted mushrooms to a platter and serve right away with the celery-garlic mayo on the side. Perfect as a vegan appetizer, game-day snack, or crispy late-night fix.
FAQs
Yes, and this recipe proves it. By using a spritz of oil and the double-breading method, you build a crust that browns and stays crisp in the air fryer. The dry, circulating heat pulls moisture out slowly so the coating sets and the mushroom inside stays tender, giving you that deep-fried texture, without the deep frying.
Timing depends on mushroom size, but as a general rule: air fry at 400 °F for about 10 minutes, flip, mist again, then cook another 5–10 minutes. Larger mushrooms may need full 20 minutes; smaller ones less. The key is an even single layer (don’t overcrowd) so the hot air flows freely and the crust crisps fully.
The trick is in the sequence. Set up three bowls: one with vegan egg (JUST Egg), one with flour, and one with a mix of panko and crushed sriracha peas. Dip each mushroom into the egg, then flour, back into the egg, and finally into the panko mixture. That second dip gives the coating structure so it clings, crisps, and holds up beautifully in the air fryer without peeling or turning soggy.
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Crispy Air Fried Mushrooms
- Total Time: 40 minutes
- Yield: 2 servings
- Diet: Vegan
Description
Crispy, golden, and wildly satisfying—these air fried mushrooms might be the best thing to come out of your air fryer yet. Each one has a perfectly textured crust made from crushed sriracha peas and panko, wrapped around a tender, juicy mushroom. Dunk in our celery-garlic mayo and you get everything at once: crunch, heat, and a cool creamy finish that just works.
Ingredients
For the celery-garlic mayo
- 1/2 cup vegan mayo
- 2 stalks celery, finely diced
- 1 large clove garlic, grated on a microplane
For the mushrooms
- 12 oz. mushrooms, stems removed (white or brown works best)
- 3/4 cup JUST Egg (liquid vegan egg substitute)
- 1/2 cup all-purpose flour
- 1 cup sriracha peas, finely ground in a food processor
- 1 1/2 cups panko breadcrumbs
- cooking spray (neutral oil)
Instructions
To make the celery-garlic mayo
- In a small bowl, combine vegan mayo, celery, and garlic.
- Stir until evenly mixed. Refrigerate until ready to serve.
To prepare the mushroom coating
- In one bowl, pour the JUST Egg.
- Place the flour in a second bowl.
- In a third bowl, combine the ground sriracha peas and panko breadcrumbs.
To bread the mushrooms
- Working with one mushroom at a time, dip it into the JUST Egg, then into the flour, shaking off excess.
- Dip it again into the JUST Egg, then coat generously in the panko + crushed sriracha pea mixture. This process gives the coating structure so it fries up thick, crisp, and golden.
To air fry
- Arrange the coated mushrooms in a single layer in your air fryer basket, leaving space between each piece for airflow.
- Air fry at 400°F (200°C) for 10 minutes.
- Flip, mist again with a touch of oil, and cook for another 5–10 minutes, or until golden and crispy on all sides.
- The mushrooms are done when the coating is firm and crackly and the centers are tender.
To serve
- Serve the crispy air-fried mushrooms immediately with the celery-garlic mayo for dipping.
Notes
- Storage & Reheating: These reheat beautifully: return to the air fryer at 375°F for 3–5 minutes until crisp again. Leftover celery-garlic mayo keeps for up to 3 days in the fridge; stir before serving.
- Don’t overcrowd: For best results, air fry in a single layer—overcrowding leads to steam instead of crisping.
- Cook timing: If using smaller mushrooms, reduce cooking time slightly (check around the 8-minute mark).
- Sriracha pea smarts: These add heat, salt, and crunch. Find them in most Asian grocery stores (like H Mart) or online.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snack
- Method: Battered, Air-Fried
- Cuisine: American
This recipe was first published in 2019 and updated in 2025 to include clarified instructions and serving suggestions.
YUM! I cooked these up for a Friday night quarantine party of two on the deck ;). I have to admit my hubby was a little nervous by the site of my panko covered fingers but….. Later that night eyes closed, smiling, mouth full, I couldn’t understand a word he was saying. Success!
The Siracha peas are a really creative ingredient. Next time I’ll use smaller mushrooms for party appetizers and try with cocktail toothpicks. I baked in a 425 degree oven ( I don’t own an air fryer) keeping an eye on them and they turned out great. I also save the mushroom stems and use in other dishes for additional veggies and reduced waste. The meaty-spicy mushrooms paired with the cool crunchy dipping sauce was perfect. Thank you! Hmmmm what’s next?
Deb, I love to hear that! Yes, I recall this crust does that while breading, lol. I’m so happy that you and your husband enjoyed, and thrilled you’ll be sharing them later! xo
I love that you quit Instagram, I am thinking strongly of doing that myself 😉 I also love that you made a crunchy pea crust, that looks so good!!
these are so creative! I love a little crunch and the celery garlic mayo sounds fantastic. Thanks for a lovely recipe!
I am always in awe of your creativity. Thanks for everything you share.
Thanks Sue … appreciate your kind words!
A social media break sounds great right now. I keep going to my phone and never feel like I am happy about my scrolling decisions.
Also these look great. I wish you had a restaurant because I just want to take food right out the photos lol Some foods you post I do plan on making myself though, but frying or air-frying isn’t in my future anytime soon.
Thanks Jennifer … less scrolling, more cooking and eating is definitely a happier place to be!
Those look beautiful! And I’m ALL over the celery garlic mayo. Thank you for all the inspiration you share! xoxo
Thank you, Kai!