Hosting guests this weekend? This recipe for crispy air-fried mushroom onion rolls is perfect for the snack table

If you have guests coming over this weekend but are confused about what to offer as snacks, this one's for you! Try this easy, healthy, air-fryer recipe.

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.

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

1. 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.
2. 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.
3. 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.
4. For the garlic butter: In a small bowl, combine the melted butter, minced garlic, chopped coriander, chilli flakes and thyme.
5. 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.
6. Thread the pieces onto skewers, arranging around five roll-ups on each skewer or as many as will comfortably fit.
7. 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.
8. 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.
9. Drizzle the fresh green sauce generously over the crispy mushroom tortilla roll-ups and serve immediately.

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