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Air-Fryer Mushroom Roll-Ups

This party appetizer was inspired by a dish I saw on an episode of Top Chef. I simplified it a little and tweaked the flavors a bit. These mushroom roll-ups can be made ahead and reheated in a 250° oven for 10 minutes. —Lillian Julow, Lawrenceville, Georgia
  • Total Time
    Prep: 30 min. Cook: 10 min./batch
  • Makes
    10 servings

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 8 ounces large portobello mushrooms, gills discarded, finely chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon salt
  • 1 package (8 ounces) cream cheese, softened
  • 4 ounces whole-milk ricotta cheese
  • 10 flour tortillas (8 inches)
  • Cooking spray
  • Chutney

Directions

  • In a skillet, heat oil over medium heat. Add mushrooms; saute 4 minutes. Add oregano, thyme, pepper flakes and salt; saute until mushrooms are browned, 4-6 minutes. Cool.
  • Combine cheeses; fold in mushrooms, mixing well. Spread 3 tablespoons mushroom mixture on bottom-center of each tortilla. Roll up tightly; secure with toothpicks.
  • Preheat air fryer to 400°. In batches, place roll-up on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 9-11 minutes. When roll-ups are cool enough to handle, discard toothpicks. Serve with chutney.

Test Kitchen tip
  • If you don’t have an air fryer, you can make this recipe in a deep fryer, electric skillet or on the stovetop.
  • Nutrition Facts
    1 appetizer: 291 calories, 16g fat (7g saturated fat), 27mg cholesterol, 380mg sodium, 31g carbohydrate (2g sugars, 2g fiber), 8g protein.

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