Tortilla rolls with ricotta and mushrooms

Name: Tortilla rolls with ricotta and mushrooms - Georgeta A.
Ingredients: 6 tortilla wraps; 250g ricotta; 200g telemea cheese; one can (400g) mushrooms; one teaspoon ground black pepper; fresh chopped dill

Appetizers - Tortilla rolls with ricotta and mushrooms by Georgeta A. - Recipia

Usually, when I need something quick to prepare for guests, I make tortilla rolls with ricotta and mushrooms. It’s a recipe I can put together just a few hours in advance without any stress. The filling mixes in one bowl, and rolling them up is quick. I love that it doesn’t require baking or complicated ingredients. Quick Info Total time: 2 hours (including chilling time) Active prep time: 20 minutes Servings: 12-18 pieces, depending on slice thickness Difficulty: easy Recipe type: cold appetizer Ingredients 6 tortilla wraps 250 g ricotta 200 g telemea cheese 1 can of mushrooms (400 g) 1 teaspoon ground black pepper fresh dill, chopped (to taste) Instructions 1. Drain the mushrooms from the can and chop them finely. They don’t need to be minced too finely, but avoid leaving large chunks. 2. Place the ricotta and telemea in a large bowl. If the telemea is too hard, you can crumble it with a fork first to make it easier to mix. 3. Add the chopped mushrooms to the cheeses. Sprinkle in the pepper and the freshly chopped dill. Mix everything with a spoon or spatula until you have a creamy and relatively homogeneous mixture. The salty telemea adds flavor, the ricotta provides creaminess, and the mushrooms add texture. 4. Take each tortilla wrap and spread a portion of the cream mixture evenly over the entire surface. Be careful not to put too much filling on the edges to prevent it from spilling out when rolling. 5. Tightly roll each tortilla, then wrap it directly in plastic wrap. Tuck in the ends to keep them from drying out. 6. Place the rolls in the refrigerator for at least 1-2 hours. During this time, they firm up and are easier to slice. 7. When you’re ready to serve, remove the rolls from the wrap and cut them into slices of appropriate thickness (about 2-3 cm). Arrange them on a platter. Why I make this recipe often I use it frequently because it’s quick to make, doesn’t require baking, and is perfect when I want something cold and ready to serve. It can be prepared in advance and keeps well in the fridge. The filling can easily be adjusted to taste. Tips and variations Tips If the telemea is very salty, taste the filling before adding more salt. After rolling, tightly wrap the plastic wrap to prevent the rolls from coming apart when slicing. If you have time, let the rolls chill for even longer than 2 hours for a more stable shape. Substitutions You can also use another type of salty cheese, such as feta, if you don’t have telemea. If you don’t like dill, you can omit it or replace it with parsley. Variations You can add some finely chopped green onion for a fresher flavor. For a different texture, use lightly sautéed fresh mushrooms that have cooled before mixing. Serving ideas The rolls are great cut into small slices for appetizer platters. They can be served plain or with a sprinkle of dill on top. Frequently asked questions 1. Can I use fresh mushrooms instead of canned? Yes, if you have time, you can sauté fresh mushrooms, let them cool, and then chop them finely. Make sure they don’t retain moisture, as it can make the filling soggy. 2. Can I freeze the rolls? I do not recommend freezing, as the texture of the cheese and tortilla changes after thawing. 3. What type of telemea is best? Cow or sheep telemea works well, but it shouldn’t be too hard or dry. Creamy or semi-hard varieties mix more easily. 4. Can they be prepared a day in advance? Yes, they can be kept in the fridge overnight wrapped in plastic. They actually become easier to slice the next day. Nutritional values Estimated for one slice (from 1/12 of the recipe): approximately 90-100 kcal, including about 5 g protein, 5 g fat, and 7-8 g carbohydrates. The salt content can be high, especially if the telemea is salty. Values are approximate and depend on the exact type of cheese and tortilla used. Storage and reheating The rolls keep well in the fridge, wrapped in plastic, for up to 2 days. There’s no need to reheat; they are served cold. If they’ve been stored for more than two days, the tortilla becomes wetter, and the texture is not as pleasant.

Preparation

Mix the telemea cheese, ricotta, drained and chopped mushrooms, and season with pepper and dill to taste. The resulting cream is spread on the tortilla sheets, which are rolled and tightly wrapped in plastic wrap. They are kept in the refrigerator for 1-2 hours to stabilize the roll shape. Serve as an appetizer.

Tortilla rolls with ricotta and mushrooms

Preparation

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