Air Fryer Low Carb Mushroom Roll-Ups
3.0g
Net Carbs
4.5g
Protein
11.4g
Fat
7.6g
Fiber
136
Calories
Cooking tip: Air fryer appetizers are a healthier option with lower temperatures and less oil than a deep fryer. These low carb roll-ups use a light coating of olive oil to crisp up zero net carb tortillas in the air fryer. We love the savory, cheesy mushroom filling in these, but you can make this recipe your own by swapping in an alternative high fiber vegetable. Just be sure to track any net carb differences in any swap you make.
Ingredients:
- 2 tablespoons fresh scallions, tops & bulb, chopped USDA
- 1/2 teaspoon fresh garlic FNDDS
- 4 ounces fresh crimini mushrooms USDA
- 2 1/2 tablespoons olive oil USDA
- 6 ounces cream cheese USDA
- 2 teaspoons italian seasoning blend Spice Barn
- 1/2 teaspoon red chili peppers, crushed flakes USDA
- 1/2 teaspoon table salt USDA
- 4 ounces fresh portobello mushrooms Canadian Nutrient File
- 1/2 teaspoon black pepper, ground USDA
- 6 tablespoons parmesan cheese, grated USDA
- 1 1/4 cups marinara sauce Rao's Homemade
- 12 tortillas zero net carb tortillas, original Mission
Directions:
- In a large skillet over medium heat, warm 1 tablespoon olive oil. Sauté chopped scallions for 2 minutes, add minced or pressed garlic, sautéing until fragrant, another 30 seconds. Add diced mushrooms, sprinkle with Italian seasoning, salt, crushed red pepper, and pepper. Sauté until any liquid the mushrooms release is evaporated, and the mushrooms are browned, about 5 minutes. Remove from heat and set aside.
- In a medium bowl, combine cream cheese and parmesan cheese with a fork until well combined. Scrape in the cooked mushrooms and fold together until evenly combined.
- Heat air fryer to 390°F.
- On baking sheets, lay out tortillas. Lightly brush both sides or each tortilla with remaining olive oil, place 2 scant tablespoons mushroom filling slightly off center on each tortilla, roll up and use toothpicks to hold closed. Air fry in a single layer, seam side down, for 5-6 minutes, until ends are browned and filling is melted. Repeat for all filled tortillas. Place cooked roll-ups on a platter and once cool to touch, remove toothpicks, and serve with warmed marinara sauce for dipping. One roll-up with 2 tablespoons marinara for dipping is one serving.
