Name: Portobello Mushroom and Cream Cheese Taquitos
Prep time: 30 min
Cook time: 30 min
Yield: 1
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 -; 1 package (8 ounces) cream cheese, softened -; 4 ounces whole-milk ricotta cheese -; 10 flour tortillas (8 inches), warmed -; Oil for deep-fat frying -; Major Grey's chutney -

Portobello Mushroom and Cream Cheese Taquitos

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Portobello Mushroom and Cream Cheese Taquitos

1. 2 tablespoons extra virgin olive oil -

2. 8 ounces large portobello mushrooms, gills discarded, finely chopped -

3. 1 teaspoon dried oregano -

4. 1 teaspoon dried thyme -

5. 1/2 teaspoon crushed red pepper flakes -

6. 1/4 teaspoon salt -

7. 1 package (8 ounces) cream cheese, softened -

8. 4 ounces whole-milk ricotta cheese -

9. 10 flour tortillas (8 inches), warmed -

10. Oil for deep-fat frying -

11. Major Grey's chutney -

How to cook deliciously - Portobello Mushroom and Cream Cheese Taquitos

1. Stage

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.

2. Stage

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.

3. Stage

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.