Baked Portabella Mushroom Taquitos

Baked Portabella Mushroom Taquitos
Full disclosure: prior to developing this dish, the only taquitos I’ve had were the frozen ones from Trader Joe’s. And I didn’t like them. I didn’t hate them either, however I was left sensation quite meh about the concept of taquitos after that. I was going to do this dish as tacos, however for some factor, I believed, “No, I’m going to do taquitos instead! Yes, mushroom taquitos! That’s the ticket!” After a bit of Googling, I understood that taquitos were fried. Could they be baked rather?

Yes! It is possible to bake taquitos! I discovered this out after some more Googling (what did we do in the past Google?!) and discovering a dish for Baked Chicken Taquitos on the Whole Foods site. I was a bit delayed by their technique of soaking the tortillas in warm broth prior to filling them, so I avoided that and merely warmed the tortillas rather, which is what I do when I make enchiladas.

Baked Portabella Mushroom Taquitos
Many times when you bake something rather of frying it, it actually fades in contrast to the fried variation. You attempt to encourage yourself that it’s simply as excellent, however y’ all understand those oven french fries simply aren’t the like fried french fries. You understand it! Maybe because my previous taquito experience is just the frozen range, I do not have the very best basis to make a contrast, however I was shocked by how excellent these were– in spite of not being fried, they still ended up crispy. And in between the crispy outside and the delicious mushroom filling, these were a quite success with both me and the other half. If you’re not a mushroom fan, attempt replacing zucchini or yellow squash rather.

BakedPortabella Mushroom Taquitos

Baked Portabella Mushroom Taquitos

Baked vegetarian taquitos with portabella mushrooms, onions, and queso fresco.



  • 1 tablespoon. olive oil.
  • 1 little onion, sliced.
  • 1 clove garlic, minced.
  • 1 tsp. ground cumin.
  • 1 tsp. smoked paprika.
  • 3 big portabella mushrooms, coarsely sliced or pulsed in a food mill.
  • 1 tablespoon minced canned chipotle in adobo sauce.
  • salt and pepper to taste.
  • 1/4 c. sliced cilantro.
  • 1/2 c. collapsed queso fresco.
  • 12 -6 inch corn tortillas, warmed according to bundle.
  • cooking spray or olive oil mister.
  • salsa (for serving).


  1. Preheat oven to 425 degrees.
  2. Heat olive oil in a big frying pan over medium-high heat. Add onion and cook till softened, about 3 minutes. Add garlic, cumin, and paprika; cook 1 minute. Add mushrooms and chipotle and cook till liquid from mushrooms vaporizes, about 8 minutes more. Remove from heat. Stir in salt, pepper, cilantro, and cheese.
  3. Divide taquito filling equally in between the 12 tortillas; location the filling on one end of tortilla and roll securely. Place in a baking meal covered with cooking spray. Spray top of taquitos with extra spray and bake for 12 minutes, or till crunchy. Serve with salsa.


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