- 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 • 1 kcal
- Cream Cheese 8 ounces, softened
- Ricotta cheese 4 ounces whole-milk • 140 kcal
- 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.
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!