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 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.