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
Portobello Mushroom and Cream Cheese Taquitos
Portobello Mushroom and Cream Cheese Taquitos
Prep Time
30 min
Cook Time
15 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
- 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
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 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.
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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