Portobello Mushroom And Cream Cheese Taquitos

• 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
• 8 ounces cream cheese, softened
• 4 ounces whole-milk ricotta cheese
• 10 flour tortillas (8 inches)
• Oil for deep-fat frying
• Major Grey's chutney

1. In a cast-iron or other heavy skillet, heat olive oil over 350u0b0. 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 of mushroom mixture on bottom-center of each tortilla. Roll up tightly, making sure filling isn't seeping out of either end. Secure rolls with toothpicks.
3. In same skillet, heat oil to 375u0b0. 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.

extra virgin olive oil, portobello mushrooms, oregano, thyme, red pepper, salt, cream cheese, ricotta cheese, flour tortillas, major

Taken from www.tasteofhome.com/recipes/portobello-mushroom-and-cream-cheese-taquitos/ (may not work)