Name: Air-Fryer Mushroom Roll-Ups
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 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), room temperature; Cooking spray; Chutney

This party appetizer was inspired by a dish I saw on an episode of Top Chef. I simplified the snacks 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

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.

TEST KITCHEN APPROVED

Air-Fryer Mushroom Roll-Ups

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Yield:10 servings

Prep:30 min

Cook:10 min

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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), room temperature
Cooking spray
Chutney

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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-ups 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.