Hosting guests this weekend but can’t decide what to put on the snack table? Skip the usual packets of ultra-processed chips and namkeens and surprise your guests with something homemade instead. You don’t need to spend hours in the kitchen either – a simple, flavour-packed snack can go a long way in impressing your guests and earning you some serious brownie points for the effort.
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If you’re looking for something crispy, delicious and a little different, we’ve found the perfect recipe for you to try! Shivangi Pithisaria, a food blogger and content creator known for sharing delicious and creative recipes on her Instagram page and website, has shared her recipe for crispy air-fried mushroom onion roll-ups drizzled with a homemade green sauce. In an Instagram video posted on August 27, she walks viewers through the preparation process, while the complete list of ingredients and step-by-step method are available on her website.
Check out the full recipe below!
Ingredients
For the mushroom filling
- 200 g mushrooms
- ¼ cup walnuts
- 5 garlic cloves
- 2 red onions, sliced
- Salt and black pepper, to taste
- 1 to 2 tbsp extra virgin olive oil
- 1 tbsp soy sauce
- 1 tsp balsamic vinegar
For the garlic butter
- 3 tbsp salted butter, melted
- 3 garlic cloves, finely minced
- 2 tbsp fresh coriander, finely chopped
- 1 tsp chilli flakes
- ½ tsp dried or fresh thyme
For the green sauce
- ¼ cup curd or Greek yoghurt
- 2 tbsp cream cheese
- A handful of fresh coriander
- A handful of fresh mint
- Juice of ½ lemon
- 5 garlic cloves
- Salt, to taste
- ¼ cup ice
For the roll-ups
- 3 tortillas
Method
- For the mushroom filling: Add the mushrooms, walnuts, sliced onions and garlic to a baking tray or baking dish. Season with salt and black pepper, drizzle with olive oil and toss well to ensure everything is evenly coated.
- Air-fry at 180°C for 20 to 25 minutes or bake at 190°C for 25 to 30 minutes, tossing halfway through, until the mushrooms and onions are deeply browned and caramelised. Set aside to cool completely.
- Transfer the roasted mixture to a blender and pulse a few times until you have a coarse, chunky mixture. Add the soy sauce and balsamic vinegar and pulse briefly to combine. Set aside.
- For the garlic butter: In a small bowl, combine the melted butter, minced garlic, chopped coriander, chilli flakes and thyme.
- Spread a generous layer of the mushroom filling evenly over a tortilla. Roll it tightly from one end to the other to form a log. Using a sharp knife, cut the log into bite-sized pieces.
- Thread the pieces onto skewers, arranging around five roll-ups on each skewer or as many as will comfortably fit.
- Brush the roll-ups generously with the garlic butter. Air-fry at 180°C for 10 to 15 minutes, or until the tortillas are crisp and golden brown. Brush with a little more garlic butter immediately after removing them from the air fryer.
- For the green sauce: Add the curd or yoghurt, cream cheese, coriander, mint, lemon juice, garlic, salt and ice to a blender. Blend until completely smooth and creamy.
- Drizzle the fresh green sauce generously over the crispy mushroom tortilla roll-ups and serve immediately.
Check out the full recipe below!
Ingredients
For the mushroom filling
- 200 g mushrooms
- ¼ cup walnuts
- 5 garlic cloves
- 2 red onions, sliced
- Salt and black pepper, to taste
- 1 to 2 tbsp extra virgin olive oil
- 1 tbsp soy sauce
- 1 tsp balsamic vinegar
For the garlic butter
- 3 tbsp salted butter, melted
- 3 garlic cloves, finely minced
- 2 tbsp fresh coriander, finely chopped
- 1 tsp chilli flakes
- ½ tsp dried or fresh thyme
For the green sauce
- ¼ cup curd or Greek yoghurt
- 2 tbsp cream cheese
- A handful of fresh coriander
- A handful of fresh mint
- Juice of ½ lemon
- 5 garlic cloves
- Salt, to taste
- ¼ cup ice
For the roll-ups
- 3 tortillas
Method
- For the mushroom filling: Add the mushrooms, walnuts, sliced onions and garlic to a baking tray or baking dish. Season with salt and black pepper, drizzle with olive oil and toss well to ensure everything is evenly coated.
- Air-fry at 180°C for 20 to 25 minutes or bake at 190°C for 25 to 30 minutes, tossing halfway through, until the mushrooms and onions are deeply browned and caramelised. Set aside to cool completely.
- Transfer the roasted mixture to a blender and pulse a few times until you have a coarse, chunky mixture. Add the soy sauce and balsamic vinegar and pulse briefly to combine. Set aside.
- For the garlic butter: In a small bowl, combine the melted butter, minced garlic, chopped coriander, chilli flakes and thyme.
- Spread a generous layer of the mushroom filling evenly over a tortilla. Roll it tightly from one end to the other to form a log. Using a sharp knife, cut the log into bite-sized pieces.
- Thread the pieces onto skewers, arranging around five roll-ups on each skewer or as many as will comfortably fit.
- Brush the roll-ups generously with the garlic butter. Air-fry at 180°C for 10 to 15 minutes, or until the tortillas are crisp and golden brown. Brush with a little more garlic butter immediately after removing them from the air fryer.
- For the green sauce: Add the curd or yoghurt, cream cheese, coriander, mint, lemon juice, garlic, salt and ice to a blender. Blend until completely smooth and creamy.
- Drizzle the fresh green sauce generously over the crispy mushroom tortilla roll-ups and serve immediately.
Note to readers: This article is for informational purposes only. It is based on user-generated content from social media. HT.com has not independently verified the claims and does not endorse them.
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