Recipe | Baked Portabella Mushroom Taquitos

By Kiersten | Last Updated: May 15, 2014

Baked Portabella Mushroom Taquitos

Baked Portabella Mushroom Taquitos
Full disclosure: before coming up with this recipe, 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, but I was left feeling pretty meh about the idea of taquitos after that. I was going to do this recipe as tacos, but for some reason, I thought, “No, I’m going to do taquitos instead! Yes, mushroom taquitos! That’s the ticket!” After a little bit of Googling, I realized that taquitos were fried. Could they be baked instead?

Yes! It is possible to bake taquitos! I found this out after some more Googling (what did we do before Google?!) and finding a recipe for Baked Chicken Taquitos on the Whole Foods website. I was a little bit put off by their method of soaking the tortillas in warm broth before filling them, so I skipped that and simply warmed the tortillas instead, which is what I do when I make enchiladas.

Baked Portabella Mushroom Taquitos
Many times when you bake something instead of frying it, it really pales in comparison to the fried version. You try to convince yourself that it’s just as good, but y’all know those oven fries just aren’t the same as fried fries. You know it! Maybe since my previous taquito experience is only the frozen variety, I don’t have the best basis to make a comparison, but I was surprised by how good these were–despite not being fried, they still turned out crispy. And between the 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.
Go to Baked Portabella Mushroom Taquitos recipe

Baked Portabella Mushroom Taquitos

Prep Time:

25 minutes

Cook Time:

25 minutes

Total Time:

25 minutes

Yield:

12 taquitos

ingredients:

  • 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)
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instructions:

  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.

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Comments

I know! For a while I really wanted a chihuahua and I resolved to name him (or her) Taquito. Wouldn’t that have been great? But then my husband had to go and be the voice of reason and remind me that we already have 4 cats.

I don’t know if I’ve ever tried taquitos, but that’s probably because I’ve never seen a version like yours! They sound pretty easy to make too, so I should give them a try sometime!

Really!? There are some fried foods that are a little over-the-top for me, but in general, I love the crispiness of things that are fried. I hate the greasiness, though, so I always oven bake things myself, but when I go to a restaurant, I always order a side of fries.

Ha! I think Taco Bell was the first time I had heard of taquitos, but the ones they sell all have meat in them, so I’ve never had them. (I do have a shameful love for Taco Bell potato tacos though, even though I know they’re absolutely disgusting.)

I think you use the word “meat” a little too loosely in this context 😉

I am looking forward to trying these, I’m so happy I found your website!

go to central Mexico, they have a lot of veggie tacos, taquitos (flautas as we know them in Northen Mexico), quesadillas, tlayudas, and tlacoyos.

Wait- I thought you hated mushrooms? Heehee…

These look SO good! I’ve had the TJ’s ones too and am not a huge fan. I LOVE their tamales though. Have you tried them?

I haven’t had the tamales from Trader Joe’s, but Whole Foods used to sell the most amazing frozen tamales. I don’t remember the name of the brand, but they had all these crazy vegetarian fillings. I need to try making tamales someday…

Thank you! I think the best way to gradually add more vegetarian meals to your diet is to forego the fake meats and concentrate on foods you already like. Because with the fake meats, you’re always thinking, “Well, real beef tastes better!”

We’ve actually tried some of the Morningstar Farms fake meat products and both enjoyed them (even my rare steak-loving husband), except for actual soy burgers. Then I did some research on the type of soy that is used in these products are some people are saying those are unhealthy too. Can you ever win? 🙂

Yeah, if you’re trying to avoid processed foods, the Morningstar stuff isn’t a good idea! I try to find burgers that are made with grains, nuts, beans, and veggies instead of soy, although if you’re looking for something that imitates meat, those aren’t going to work. 😉

This was scrumptious! I had burrito size flour taco shells, so I made two quesadillas. Sprinkled shredded cheddar cheese over the mushroom mixture before topping it with the second burrito. Grilled in a cast iron skillet, it came out quite crispy. Yum!

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