Mushroom Roll Up Recipe



Mushroom Roll Up Recipe

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

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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