Portobello Mushroom And Cream Cheese Taquitos Recipe

Ingredients

2 tablespoons extra virgin olive oil8 ounces large portobello mushrooms, gills discarded, finely chopped1 teaspoon dried oregano1 teaspoon dried thyme1/2 teaspoon crushed red pepper flakes1/4 teaspoon salt1 package (8 ounces) cream cheese, softened4 ounces whole-milk ricotta cheese10 flour tortillas (8 inches)Oil for deep-fat fryingMajor Grey’s chutney

Preparation

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 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.