8 flour tortillas (8"diameter)
2 cup white mushrooms, sliced thinly
1/2 red onion, diced
1 large garlic clove, crushed
1 tablespoon cream cheese, room temperature
1/2 cup full cream ricotta cheese
1 cup fresh parmesan cheese, grated (plus extra)
Extra virgin olive oil
Salt and black pepper
Drizzle three tablespoons of olive oil in a large skillet on medium to high heat. When oil is hot, add onions and saute until soft. Add garlic and mushrooms. Season with salt and black pepper and saute until all mushrooms are cooked. Add all the cheese and stir to melt and combine. Set aside to cool.
Pre heat oven to 400 F.
Lay one tortilla flat on a work surface. Scoop 1/4 cup of the mixture and place on 1/3 of the tortilla. Sprinkle with extra Parmesan cheese. Roll up and secure with a toothpick. Repeat until all the ingredients are used up.
Arrange Taquitos on a lined baking sheet. Brush the top generously with extra virgin olive oil.
Bake about 10 minutes or until Taquitos are crispy brown on one side. Then turn over and brush oil on the other side and bake for another 10 minutes.
Enjoy hot with dipping sauce of your choice.