Best Portobello Mushroom And Cream Cheese Taquitos Recipes

STUFFED CREAM CHEESE MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
• Clean mushrooms with a damp paper towel. Carefully break stems from mushrooms. Chop stems extremely fine.
• Heat oil in a large skillet over medium heat. Fry chopped mushroom stems and garlic in hot oil until any moisture has disappeared, taking care not to burn the garlic, 3 to 5 minutes. Spread mushroom mixture into a bowl to cool completely, about 10 minutes.
• Stir cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne pepper with the mushroom stems and garlic until very thick and completely mixed. Use a small spoon fill each mushroom cap with a generous amount of stuffing. Arrange stuffed mushrooms onto the prepared cookie sheet.
• Bake in preheated oven until piping hot and liquid starts to form under the caps, about 20 minutes.

CHILI-LIME MUSHROOM TACOS

Steps:

• Remove stems from mushrooms; if desired, remove gills using a spoon. Cut mushrooms into 1/2-in. slices., In a large skillet, heat oil over medium-high heat; saute mushrooms, red pepper and onion until mushrooms are tender, 5-7 minutes. Stir in garlic, seasonings, lime zest and juice; cook and stir 1 minute. Serve in tortillas; top with cheese.

PORTOBELLO MUSHROOM AND CREAM CHEESE TAQUITOS

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.