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.