Taste of Home
Portobello Mushroom and Cream Cheese Taquitos
TOTAL TIME: Prep: 30 min. Cook: 15 min.
YIELD: 10 servings.
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. The taquitos can be made ahead and reheated in a 250° oven for 10 minutes. —Lily Julow, Lawrenceville, Georgia
Ingredients
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2 tablespoons extra virgin olive oil
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8 ounces large portobello mushrooms, gills discarded, finely chopped
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1 teaspoon dried oregano
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1 teaspoon dried thyme
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1/2 teaspoon crushed red pepper flakes
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1/4 teaspoon salt
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1 package (8 ounces) cream cheese, softened
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4 ounces whole-milk ricotta cheese
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10 flour tortillas (8 inches), warmed
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Oil for deep-fat frying
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Major Grey's chutney
Directions
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1.
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.
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2.
Combine cheeses; fold in mushrooms, mixing well. Spread 3 tablespoons mushroom mixture on bottom half of each tortilla. Roll up tightly, making sure filling isn't seeping from either end. Secure rolls with toothpicks.
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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.
Nutrition 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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