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Air-Fryer Mushroom Roll-Ups

Air-Fryer Mushroom Roll-Ups

Air-Fryer Mushroom Roll-Ups

Air-Fryer Mushroom Roll-Ups


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



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.

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