Start by cleaning the mushrooms gently using a damp cloth or paper towel instead of rinsing them under water. Mushrooms absorb water very quickly, which can prevent them from becoming crispy. Once cleaned, place them on dry paper towels and pat them thoroughly until all surface moisture is removed. This step is essential—dry mushrooms will crisp up beautifully in the air fryer.

In a mixing bowl, combine the melted butter, minced garlic, salt, black pepper, and paprika. Stir everything together until the mixture is smooth and evenly blended. Take a moment to smell it—you’ll notice the rich garlic aroma already developing, which will coat the mushrooms during cooking.

Add the prepared mushrooms into the bowl with the garlic butter mixture. Using a spoon or your hands, toss the mushrooms gently but thoroughly so every piece is evenly coated. Make sure the seasoning reaches all sides—this ensures consistent flavor and helps with even browning.

Preheat your air fryer to 180°C (350°F) for about 2–3 minutes. Preheating is important because it allows the mushrooms to start cooking immediately when placed inside, helping them develop that slightly crispy exterior instead of becoming soft.

Arrange the mushrooms in the air fryer basket in a single layer. Avoid stacking or overcrowding them, as this can trap steam and make them soggy instead of crispy. If needed, cook in batches to maintain proper airflow.

Cook the mushrooms for 10–12 minutes. About halfway through the cooking time (around 5–6 minutes), open the air fryer and gently shake the basket or turn the mushrooms with tongs. This helps them cook evenly and develop a golden color on all sides.

Once the mushrooms are golden brown with slightly crispy edges and a juicy center, remove them from the air fryer. Serve immediately while they’re hot and at their best texture, as they tend to soften if left sitting for too long.