Portobello Mushroom and Cream Cheese Taquitos Recipe

Portobello Mushroom and Cream Cheese Taquitos Recipe
Portobello Mushroom and Cream Cheese Taquitos Recipe photo by Taste of Home
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Portobello Mushroom and Cream Cheese Taquitos Recipe

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This party appetizer was inspired by a dish I saw on an episode of Top Chef. I simplified it a little and tweaked the flavors a bit. These can be made ahead and reheated in a 250° oven for 10 minutes. —Lillian Julow, Lawrenceville, Georgia
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. Cook: 10 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. Cook: 10 min.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 8 ounces large portobello mushrooms, gills discarded and finely chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon salt
  • 8 ounces cream cheese, softened
  • 4 ounces whole-milk ricotta cheese
  • 10 flour tortillas (8 inches)
  • Oil for deep-fat frying
  • Major Grey's chutney

Directions

In an electric skillet, heat olive oil over 350°. Add mushrooms; saute 4 minutes. Add oregano, thyme, pepper flakes and salt; saute until mushrooms are browned, 4-6 minutes. Cool. Wipe out skillet.
Combine cheeses; fold in mushrooms, mixing well. Spread 3 tablespoons of mushroom mixture on bottom-center of each tortilla. Roll up tightly, making sure filling isn't seeping out of either end. Secure rolls with toothpicks.
In same skillet, heat oil to 375°. Fry taquitos, a few at a time, until golden brown, 2-4 minutes. Drain on paper towels. When taquitos are cool enough to handle, discard toothpicks. Serve with chutney. Yield: 10 servings.
Originally published as Portobello Mushroom and Cream Cheese Taquitos in Taste of Home Christmas Annual Annual 2018

Nutritional Facts

1 appetizer: 375 calories, 25g fat (7g saturated fat), 27mg cholesterol, 380mg sodium, 30g carbohydrate (2g sugars, 2g fiber), 8g protein.

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  • 2 tablespoons extra virgin olive oil
  • 8 ounces large portobello mushrooms, gills discarded and finely chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon salt
  • 8 ounces cream cheese, softened
  • 4 ounces whole-milk ricotta cheese
  • 10 flour tortillas (8 inches)
  • Oil for deep-fat frying
  • Major Grey's chutney
  1. In an electric skillet, heat olive oil over 350°. Add mushrooms; saute 4 minutes. Add oregano, thyme, pepper flakes and salt; saute until mushrooms are browned, 4-6 minutes. Cool. Wipe out skillet.
  2. Combine cheeses; fold in mushrooms, mixing well. Spread 3 tablespoons of mushroom mixture on bottom-center of each tortilla. Roll up tightly, making sure filling isn't seeping out of either end. Secure rolls with toothpicks.
  3. In same skillet, heat oil to 375°. Fry taquitos, a few at a time, until golden brown, 2-4 minutes. Drain on paper towels. When taquitos are cool enough to handle, discard toothpicks. Serve with chutney. Yield: 10 servings.
Originally published as Portobello Mushroom and Cream Cheese Taquitos in Taste of Home Christmas Annual Annual 2018

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