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.
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Queen Tilwana Simone Colson
[email protected]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
[email protected]These taquitos were so easy to make and they tasted amazing! I'll definitely be making them again and again.
Josh Drewien
[email protected]I made these taquitos for a potluck and they were a huge hit! Everyone loved them.
Hunter Dixon
[email protected]These taquitos were a bit too spicy for my taste, but my husband loved them.
ShariarNazim Esrak
[email protected]I love the crispy outer shell of these taquitos. The filling is also very flavorful.
Emilie Roberts
[email protected]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
[email protected]I'm not sure what I did wrong, but my taquitos turned out soggy. I think I might have overcooked them.
Raza vai
[email protected]These taquitos were a fun and easy appetizer to make. They were a big hit at my party.
Patricia Boafo
[email protected]I thought these taquitos were just okay. They weren't bad, but they didn't wow me either.
Kareem Ullah
[email protected]These taquitos were delicious! I'll definitely be making them again soon.
Nathania Harris
[email protected]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
[email protected]These taquitos were a great way to use up some leftover portobello mushrooms.
Soha Aslam
[email protected]I love that this recipe uses portobello mushrooms. They're so hearty and flavorful.
Ariel themes Queen
[email protected]These taquitos were a little bland for my taste. I think I'll add some more spices next time.
Bliss ken
[email protected]I followed the recipe exactly and the taquitos turned out perfect.
Kiera Louise
[email protected]These taquitos were super easy to make and they tasted great! I'll definitely be making them again.
Abdul Kambugu
[email protected]I made these taquitos for my family and they loved them! Even my picky kids ate them up.
Ian Mackenzie
[email protected]These taquitos were a bit too greasy for my taste, but the flavor was good.
Douglas E “Shiner” Brandel Jr
[email protected]I love the combination of portobello mushrooms and cream cheese in these taquitos. They're so flavorful and satisfying!
Shona Moosa
[email protected]These portobello mushroom and cream cheese taquitos were a hit at my party! They were easy to make and disappeared quickly.