Best 3 Portobello Mushroom And Cream Cheese Taquitos Recipes
Indulge in a culinary adventure with our tantalizing Portobello Mushroom and Cream Cheese Taquitos, a symphony of flavors that will tantalize your taste buds. This delectable dish combines the earthy umami of portobello mushrooms, the creamy richness of cream cheese, and a medley of zesty spices, all wrapped in a crispy tortilla shell. Our recipe offers both air fryer and oven baking methods, ensuring perfect results regardless of your cooking preference.
In addition to the classic Portobello Mushroom and Cream Cheese Taquitos, we present a trio of equally tempting variations to satisfy every palate. The Spinach and Feta Delight offers a vibrant twist with fresh spinach and tangy feta cheese, while the Sweet Corn and Black Bean Fiesta brings a burst of Mexican flavors with its sweet corn and black bean filling. And for those who crave a spicy kick, the Jalapeño Popper Surprise delivers a fiery explosion with its jalapeño and cream cheese filling.
These taquitos are not only delicious but also incredibly versatile. Serve them as an appetizer, a main course with your favorite sides, or as a party snack that will have your guests raving. With our easy-to-follow instructions and helpful tips, you'll be whipping up these taquitos like a pro in no time. So gather your ingredients, preheat your oven or air fryer, and let's embark on a culinary journey that will leave you craving more.
STUFFED PORTOBELLO MUSHROOMS (& MORE RECIPES)
This stuffed portobello mushrooms recipe is simply incredible, stuffed with spinach artichoke filling and baked with crispy bread crumbs!
Provided by Sonja Overhiser
Categories Main Dish
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees Fahrenheit.
- Clean the portobello mushrooms and remove the stems. Place them on a parchment paper-lined baking sheet gill side up. Drizzle the tops with the olive oil and use your hands to rub on the bottoms. Sprinkle with about 1/2 teaspoon kosher salt divided among the mushroom caps. Place the baking sheet in the oven and roast for 15 minutes until tender. Once baked, drain the caps of the excess liquid.
- Meanwhile, thaw the spinach. Use a strainer to squeeze out as much moisture as possible. Mince the shallot. Thinly slice the green onions. Roughly chop the artichokes. In a medium bowl, mix together the spinach, shallot, green onions, and artichokes with the Greek yogurt, mayonnaise, Parmesan cheese, dried dill, garlic powder, kosher salt and several grinds black pepper.
- Stuff the mushrooms: Turn down the oven heat to 425 degrees Fahrenheit. Spread the filling into the roasted mushrooms caps (there may be a little left over). Top with a little more Parmesan cheese on each cap, then sprinkle with the Italian panko. If desired, sprinkle with a little paprika or smoked paprika for color.
- Bake 10 minutes until the breadcrumbs are golden. Serve immediately.
Nutrition Facts : Calories 184 calories, Sugar 4.4 g, Sodium 316.3 mg, Fat 11.3 g, SaturatedFat 3.2 g, TransFat 0 g, Carbohydrate 12.6 g, Fiber 3.1 g, Protein 9.7 g, Cholesterol 13.3 mg
PORTOBELLO MUSHROOM AND CREAM CHEESE TAQUITOS
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. —Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 375 calories, Fat 25g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 380mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.
STUFFED CREAM CHEESE MUSHROOMS
Delicious appie with a kick. Always a party favorite when we make them. I usually double the recipe.
Provided by Lindsay Smith
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
- Clean mushrooms with a damp paper towel. Carefully break stems from mushrooms. Chop stems extremely fine.
- Heat oil in a large skillet over medium heat. Fry chopped mushroom stems and garlic in hot oil until any moisture has disappeared, taking care not to burn the garlic, 3 to 5 minutes. Spread mushroom mixture into a bowl to cool completely, about 10 minutes.
- Stir cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne pepper with the mushroom stems and garlic until very thick and completely mixed. Use a small spoon fill each mushroom cap with a generous amount of stuffing. Arrange stuffed mushrooms onto the prepared cookie sheet.
- Bake in preheated oven until piping hot and liquid starts to form under the caps, about 20 minutes.
Nutrition Facts : Calories 175.9 calories, Carbohydrate 2.9 g, Cholesterol 44 mg, Fat 16.4 g, Fiber 0.4 g, Protein 5.3 g, SaturatedFat 9.2 g, Sodium 163.6 mg, Sugar 0.8 g
Tips:
- Choose fresh portobello mushrooms: Look for mushrooms that are firm and have a deep, dark brown color. Avoid mushrooms that are bruised or have soft spots.
- Marinate the mushrooms: Marinating the mushrooms in a mixture of olive oil, garlic, and herbs helps to infuse them with flavor and make them more tender.
- Cook the mushrooms until they are tender: The mushrooms should be cooked until they are soft and juicy, but not mushy. Overcooked mushrooms will become tough and chewy.
- Use high-quality cream cheese: The cream cheese is a key ingredient in this recipe, so it is important to use a good quality brand. Look for cream cheese that is smooth and creamy, and avoid brands that contain additives or preservatives.
- Shred the cheese finely: Shredding the cheese finely will help it to melt evenly and smoothly.
- Use fresh herbs: Fresh herbs, such as parsley, cilantro, and chives, add a burst of flavor to this recipe. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use half the amount.
- Serve the taquitos immediately: These taquitos are best served immediately after they are made, while they are still hot and crispy.
Conclusion:
Portobello mushroom and cream cheese taquitos are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they can also be served as a main course with a side salad. These taquitos are sure to be a hit with your family and friends!
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