Ingredients
2 tablespoons extra virgin olive oil8 ounces large portobello mushrooms, gills discarded, finely chopped1 teaspoon dried oregano1 teaspoon dried thyme1/2 teaspoon crushed red pepper flakes1/4 teaspoon salt1 package (8 ounces) cream cheese, softened4 ounces whole-milk ricotta cheese10 flour tortillas (8 inches)Cooking sprayChutney
Preparation
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.
