Crispy Cheesy Mushroom Taquitos

 

This recipe is another amazing find inspired by Mia at Mia's Domain.  She has such amazing recipes that always inspire me.  I took her taquito recipe and tweaked it to fit my taste for slightly cheesier and spicier fare.  This is a favorite dish of my husband and both kids love it too!  This makes a large batch because we always enjoy it two nights in a row.  The filling can be made earlier in the day, leaving the dinnertime rush less stressful.  These taquitos are packed with mushrooms which are loaded with vitamin D, B vitamins, selenium, potassium, and fiber.  They also pair amazingly well with my Pico de Gallo!

Ingredients

14 flour tortillas
2 Tbsp olive oil + about a 1/4 C
24 oz button mushrooms, thinly sliced
1 large red onion, chopped
3 Tbsp minced garlic
1/4 C cream cheese
1 C ricotta cheese
1 C freshly grated Parmesan cheese
cayenne pepper, to taste
salt and pepper

Directions

1. Heat 2 Tbsp olive oil in a large skillet over medium-high heat.  Add the onion and cook until tender, about 5 minutes.  Add the garlic and mushrooms and season with salt and pepper.  Cook until mushrooms have released most of their juices, about 10-15 mins.  If there is a lot of liquid, drain some of it.  Add the cheeses and stir to combine.  Remove from heat and allow to cool.  
2. Preheat your oven to 400 degrees.
3. Fill each tortilla with about 1/4-1/3 C of the mushroom filling.  Sprinkle evenly with cayenne pepper to taste.  Roll up the tortilla and secure with a toothpick. 
4. Arrange all the tortillas on a baking pan that you have sprayed lightly with oil.  Brush the tortillas with the remaining olive oil and bake until crispy and golden, about 10-15 minutes.  Flip them over, brush again with olive oil and bake another 10 minutes.  Serve with Pico de Gallo and enjoy!

Adapted from Mia's Domain