Baked Portabella Mushroom Taquitas

Between the (baked) crispy exterior and the flavorful mushroom filling, these were a pretty big hit with both me and the husband. If you’re not a mushroom fan, try substituting zucchini or yellow squash instead.  Pair this with the salsa of your choice and you are good to go!


·      1 tbsp. olive oil

·      1 small onion, chopped

·      1 clove garlic, minced

·      1 tsp. ground cumin

·      1 tsp. smoked paprika

·      3 large portabella mushrooms, coarsely chopped or pulsed in a food processor

·      1 tablespoon minced canned chipotle in adobo sauce

·      salt and pepper to taste

·      1/4 c. chopped cilantro

·      1/2 c. crumbled queso fresco

·      12-6 inch corn tortillas, warmed according to package

·      cooking spray or olive oil mister

·      salsa (for serving)


1.    Preheat oven to 425 degrees.

2.    Heat olive oil in a large skillet over medium-high heat. Add onion and cook until softened, about 3 minutes. Add garlic, cumin, and paprika; cook 1 minute. Add mushrooms and chipotle and cook until liquid from mushrooms evaporates, about 8 minutes more. Remove from heat. Stir in salt, pepper, cilantro, and cheese.

3.    Divide taquito filling evenly between the 12 tortillas; place the filling on one end of tortilla and roll tightly. Place in a baking dish coated with cooking spray. Spray top of taquitos with additional spray and bake for 12 minutes, or until crunchy. Serve with salsa.