PORTOBELLO MUSHROOM AND CREAM CHEESE TAQUITOS

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Portobello Mushroom and Cream Cheese Taquitos image

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

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)
Oil for deep-fat frying
Major Grey's chutney

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.

Queen Tilwana Simone Colson
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I'm not a big fan of mushrooms, but I really enjoyed these taquitos. The cream cheese filling was the perfect complement to the mushrooms.


JAMILU MANSIR
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These taquitos were so easy to make and they tasted amazing! I'll definitely be making them again and again.


Josh Drewien
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I made these taquitos for a potluck and they were a huge hit! Everyone loved them.


Hunter Dixon
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These taquitos were a bit too spicy for my taste, but my husband loved them.


ShariarNazim Esrak
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I love the crispy outer shell of these taquitos. The filling is also very flavorful.


Emilie Roberts
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These taquitos were a great way to use up some leftover portobello mushrooms. They were also a great way to get my kids to eat their vegetables.


Shaun Swistek
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I'm not sure what I did wrong, but my taquitos turned out soggy. I think I might have overcooked them.


Raza vai
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These taquitos were a fun and easy appetizer to make. They were a big hit at my party.


Patricia Boafo
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I thought these taquitos were just okay. They weren't bad, but they didn't wow me either.


Kareem Ullah
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These taquitos were delicious! I'll definitely be making them again soon.


Nathania Harris
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I'm not a big fan of cream cheese, but I still enjoyed these taquitos. The portobello mushrooms were the star of the show.


Dr Abdalrahman Samy
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These taquitos were a great way to use up some leftover portobello mushrooms.


Soha Aslam
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I love that this recipe uses portobello mushrooms. They're so hearty and flavorful.


Ariel themes Queen
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These taquitos were a little bland for my taste. I think I'll add some more spices next time.


Bliss ken
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I followed the recipe exactly and the taquitos turned out perfect.


Kiera Louise
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These taquitos were super easy to make and they tasted great! I'll definitely be making them again.


Abdul Kambugu
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I made these taquitos for my family and they loved them! Even my picky kids ate them up.


Ian Mackenzie
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These taquitos were a bit too greasy for my taste, but the flavor was good.


Douglas E “Shiner” Brandel Jr
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I love the combination of portobello mushrooms and cream cheese in these taquitos. They're so flavorful and satisfying!


Shona Moosa
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These portobello mushroom and cream cheese taquitos were a hit at my party! They were easy to make and disappeared quickly.


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