Name: Portobello Mushroom and Cream Cheese Taquitos
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 10 servings
Ingredients: 2 tablespoons extra virgin olive oil; 8 ounces large portobello mushrooms, gills discarded, finely chopped; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1/2 teaspoon crushed red pepper flakes; 1/4 teaspoon salt; 1 package (8 ounces) cream cheese, softened; 4 ounces whole-milk ricotta cheese; 10 flour tortillas (8 inches), warmed; Oil for deep-fat frying; Major Grey's chutney

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. The taquitos can be made ahead and reheated in a 250° oven for 10 minutes. —Lily Julow, Lawrenceville, Georgia

Ingredients

2 tablespoons extra virgin olive oil

8 ounces large portobello mushrooms, gills discarded, finely chopped

1 teaspoon dried oregano

1 teaspoon dried thyme

1/2 teaspoon crushed red pepper flakes

1/4 teaspoon salt

1 package (8 ounces) cream cheese, softened

4 ounces whole-milk ricotta cheese

10 flour tortillas (8 inches), warmed

Oil for deep-fat frying

Major Grey's chutney

Instructions

1 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.

2 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.

3 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.