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!
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
- 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.
- Preheat your oven to 400 degrees.
- 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.
- 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