Portobello Mushroom and Cream Cheese Taquitos

Name: Portobello Mushroom and Cream Cheese Taquitos
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 10 servings.
Ingredients: 2 tablespoons extra virgin olive oil; 8 ounces large portobello mushrooms, gills discarded, 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

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

Ingredients

2 tablespoons extra virgin olive oil
8 ounces large portobello mushrooms, gills discarded, 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 a cast-iron or other heavy skillet, heat olive oil to 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 half of each tortilla. Roll up tightly, making sure filling isn't seeping from 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.