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Tasty Air fryer Mushrooms

These delicious air fryer mushroom are super flavorful with a slight crunch outside and succulent inside. A really tasty appetizer.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3
Calories 58kcal


  • 8 oz. Button mushrooms or about 200-250 gm.
  • 2 tbsp. chickpea flour or besan
  • 1 tsp. Kasuri methi or dried oregano
  • 1 tsp. Cayenne or chili powder use less or more as per taste
  • ¼ tsp. Turmeric
  • ½ tsp. Garam masala or curry powder
  • ½ tsp. Salt
  • 2 tsp. Lemon juice


  • Clean button mushrooms and dry them thoroughly. Assemble all the spices together with lemon juice and chickpea flour.
  • Take whole button mushrooms in a bowl. In case you have varying sizes, you can cut into halves or quarters.
  • Add all the spices with salt and lemon juice and mix together with the mushrooms. Leave aside for 5 minutes to marinate and release a little bit of moisture.
  • Add 2 tbsp. chickpea flour and mix well so that it coats all the mushrooms well.

Air frying Instructions

  • Preheat air fryer at 200C or 390F for 5 minutes.
  • Brush air fryer basket with oil and lay the marinated coated mushrooms in one layer.
  • Air fry at 200C or 390F for about 4-5 minutes till the mushrooms are cooked and the outside gets slightly crispy.

Baking Instructions

  • Preheat oven to 200C or 390F for 15 minutes.
  • Lay the mushrooms on a grilling pan. Grill for about 10 minutes.
  • Turn them over and grill for another 10 minutes or till nicely browned.

Serving Instructions

  • These tandoori mushrooms are delicious. Enjoy them as is or with a side salad and dip.
  • For an Indian touch, garnish with some chaat masala and serve with onion and lemon wedges.


1. Choose similar sized mushrooms that are fresh. In case you use a combination of big and small, cut the big ones in halves or quarters.2. I have used regular button mushrooms. You can use baby Bellas and baby oysters too.3. Don’t soak mushrooms in water when cleaning them as they absorb a lot of water. Either wipe them with a damp cloth or like me just quickly rinse them in a colander under water and dry them thoroughly. 4. You can use any combination of spices here to marinate your mushrooms. I have used Indian style tandoori spices. 5. You don’t need to marinate the mushrooms for long as they will release a lot of water. 6. I have used chickpea flour which is gluten free and tastes good too providing a slight crunch to the mushrooms. You can also use all purpose flour or cornstarch. 7. You can also use panko breadcrumbs for extra crunch.
8. I add only 2 tbsp. chickpea flour for a very light coating. The water released by mushrooms is enough to form the coating. Don’t add any more water or oil.
9. Kasoori methi or dried fenugreek gives it an Indian touch. But you can easily use crushed dried oregano in its place. 10. You can also thread these mushrooms onto skewers and air fry. In case you are using wooden skewers cut them to size and soak in water to prevent them from burning when air frying. 11. Use about ½ tsp. oil for brushing the basket. 


Calories: 58kcal | Carbohydrates: 9g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 10mg | Potassium: 338mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4IU | Vitamin C: 3mg | Calcium: 8mg | Iron: 1mg