Potato and Mushroom Bombs in the Air Fryer: Crispy Outside and Super Gooey Inside
These potato and mushroom bombs in the air fryer are one of those recipes you absolutely must try: easy, super indulgent and perfect when you want something tasty without spending hours in the kitchen.
You start with a soft, flavorful potato dough enriched with cheeses and aromatics, and then comes the best part: the filling! Champignon mushrooms sautéed with garlic, parsley and a pinch of chili, made even creamier with stracchino cheese.
But the real decadent touch? At the center of each bomb hides a cube of soft cheese that melts during cooking and creates that gooey heart that makes your mouth water just thinking about it 😍
With these quantities I made 4 large bombs, which is exactly why I call them “bombs” 😄. If you prefer, you can make them smaller to get more pieces — perfect as an appetizer or finger food.
The thing you’ll love most is they cook in the air fryer with very little oil, yet come out golden and crispy on the outside. In short, a clever, stress-free recipe with a result that wins everyone over.
Serve them hot, please… because the best part is that gooey center that strings at the first bite!
If you don’t have an air fryer, don’t worry: at the end of the recipe I also leave alternatives for baking or frying.
Come on, let’s get to work: these potato and mushroom bombs will disappear in no time! 😋
If you want, I can keep this tone in the step-by-step procedure, so the whole post stays super consistent and even more engaging 👍
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- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Cooking time: 10 Minutes
- Portions: 4
- Cooking methods: Air Frying, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Ingredients for 4 Potato and Mushroom Bombs in the Air Fryer
- 2 lb potatoes (about 900 g (roughly 4 medium potatoes))
- 1 egg
- 1 oz sharp provolone (grated (about 30 g))
- 9 tbsp potato starch or cornstarch (approx. 70 g (about 1/2 cup + 2 tbsp))
- 3 tbsp grated Grana (Parmesan) (about 20 g)
- 1.5 tsp salt (about 10 g)
- to taste nutmeg
- to taste pepper
- 11 oz champignon mushrooms (about 300 g)
- 1 clove garlic
- 1 small bunch parsley
- 1 chili pepper
- to taste salt and pepper
- drizzle extra virgin olive oil
- 6 oz stracchino (or crescenza) (about 160 g (≈3/4 cup))
- 3 tbsp grated Grana Padano (about 20 g)
- 2 oz soft table cheese (about 50 g (small cube for the center))
- 2 eggs
- to taste breadcrumbs
- A few sprays extra virgin olive oil
Tools
Recommended tools
- 1 Air Fryer
- 1 Potato masher
- 3 Bowls
- 1 Frying pan
- 1 Knife
- 1 Cutting board
- 1 Kitchen scale
- 1 Small bowl
Steps
Preparing the Potato and Mushroom Bombs in the Air Fryer
Boil the potatoes in salted water until very tender. Check doneness with a fork
Drain and mash them while still hot in a large bowl using a potato masher; if you don’t have one, you can simply mash with a fork after peeling them — in that case wait for them to cool so you don’t burn yourself.
Add to the potatoes the egg, grated provolone, Grana, the starch, salt, pepper and a grating of nutmeg.
Mix until you obtain a soft but workable dough. If it’s too sticky, you can add a little more starch.
If you’re using pre-sliced mushrooms, rinse them quickly and dry well with paper towels. Otherwise, clean and slice the mushrooms.
In a pan, sauté the garlic clove and the chili in a drizzle of extra virgin olive oil
Then add the mushrooms and sauté over medium heat until tender and the cooking liquid has evaporated (this will take about 15 minutes)
At the end of cooking add the chopped parsley, adjust salt and pepper and let cool slightly. Then fold in the stracchino and the Grana, mixing well: you’ll get a creamy, very tasty filling.
Take a portion of the potato dough and flatten it on the palm of your hand.
Add some mushroom filling and place a cube of soft cheese in the center.
Seal well to form a ball, carefully closing the edges (this step is important to prevent the filling from leaking during cooking).
Dip each bomb first in the beaten egg and then in the breadcrumbs, ensuring the coating adheres evenly. Once formed, let them rest in the refrigerator for 20–30 minutes before cooking. This helps them hold their shape.
After resting, place the bombs in the air fryer basket or on a lightly oiled tray and give the surface a few light sprays of extra virgin olive oil
Cook at 356°F for about 15 minutes, turning halfway through if needed
Until they are golden and crispy.
Let them cool for a few minutes and then enjoy immediately: the center will be super gooey and irresistible! 😍
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Alternative cooking methods
In the oven: bake at 356°F/374°F for about 20–25 minutes, turning halfway through.
Fried: fry in hot oil until golden, then drain on absorbent paper.
Storage, Tips and Variations
Storage
You can store cooked potato bombs in the refrigerator in an airtight container for a couple of days or well covered with plastic wrap. Reheat them in the air fryer or oven for a few minutes until hot and crispy on the outside.
I don’t recommend freezing, because the bombs lose texture and softness. Better to enjoy them fresh!
Tips
Seal the bombs well, close the dough carefully to prevent the filling from leaking during cooking. If the dough is too soft, add a little more starch.
Once shaped, let them rest in the refrigerator for 30 minutes before cooking. This helps them hold their shape. You can prepare them in advance the day before and keep them covered in the refrigerator until cooking time. This way they will be ready to cook.
For a good coating, make sure the egg and breadcrumbs adhere well to the entire surface
Variations
With cured meats: enrich the filling with diced cooked ham or speck for a bolder flavor.
Cheese only: for an ultra-gooey version, fill them only with mixed cheeses.
Other vegetables: instead of mushrooms you can use zucchini, spinach or pre-cooked eggplant.
Lighter version: you can skip the breading and cook them directly in the air fryer; they will still be tasty but less crunchy.
Smaller bombs: with the same dough you can make smaller bombs, perfect for aperitifs or buffets.
