Clean, peel and remove the stems of the mushrooms. Chop the stems and transfer the chopped stems into a bowl.
Add cream cheese, green onions and mix well. Our buffalo mushroom filling is ready.
Fill each mushroom cap with a spoonful of this mixture and set aside.
Now take the hot sauce in a bowl and breadcrumbs in another bowl. Dip each mushrooms in hot sauce and place them in the breadcrumb bowl. Coat each mushroom evenly with breadcrumbs and set aside.
Follow the same process to dip and coat all stuffed mushrooms.
Meanwhile, preheat the air-fryer to 375F for 4-minutes. If using the CrispLid, cover the basket with aluminum foil or Parchment paper. Now place the mushroom bites carefully.
Cool them for 15’minutes and flip them after half cooked after 8-minutes of air frying.
Now brush the mushrooms with hot sauce again and air fry them for another 5-minutes at 375F.
Serve the mushrooms hot or warm.
To make the dipping sauce, take all the ingredients in a bowl.
Mix well and garnish with green onions. Serve with buffalo mushrooms.