recipe

Mushroom Taquitos: a crispy recipe to enjoy with your family

Total time: 40 Min
Difficulty: Low
Serves: 10 people
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Ingredients
Extra virgin olive oil
2 tablespoons
Portobello mushrooms
8 ounces large, finely chopped
Oregano
1 teaspoon dried
Thyme
1 teaspoon dried
Red pepper flakes
1/2 teaspoon crushed
salt
1/4 teaspoon
Cream Cheese
8 ounces, softened
Ricotta cheese
4 ounces whole-milk
Tortillas
10 flour (8 in)
Oil for frying
Chutney for serving

Succulent and meaty portobello mushrooms are mixed with herbs, ricotta, and cream cheese, then rolled up into taquitos and fried.

Portobello mushrooms seem to have the most meat-like texture and richness of all the mushrooms, so if you’re craving something satisfying and meaty but strictly vegetarian, then these filled tortillas are for you.

Chili gives these toasted ravioli an extra kick of heat to counteract the creaminess of the cheeses. They’re very easy to make, and cook in 10 minutes too. Serve with a chutney of choice for dipping into.

Instructions

In a cast-iron (or other heavy skillet), heat olive oil. Add chopped mushrooms and sauté for around 4 minutes.

Add the oregano, thyme, pepper flakes and salt; continue to sauté until mushrooms are browned – around 4-6 minutes.

Remove and put to one side in a dish to cool. Wipe out the skillet.

Combine cream and ricotta cheeses, then fold in mushrooms, mixing well until everything is incorporated.

Spread 3 tablespoons of the mushroom mixture on the bottom-center portion of each tortilla.

Roll it up tightly, making sure filling isn't seeping out of either end. Secure the rolls with toothpicks or skewers.

In the clean skillet, heat enough oil to cover the taquitos to 375F. Fry them, a few at a time, until golden brown, which is around 2-4 minutes.

Once cooked, set aside to drain on paper towels. When they are cool enough to handle, remove toothpicks or skewers. Serve with chutney for dipping. Enjoy!

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