Pan Fried Mushroom And Cheese Flautas Recipes

PAN-FRIED MUSHROOM AND CHEESE FLAUTAS

Pan-Fried Mushroom and Cheese Flautas image

A Southwestern skillet entree is a mere 30 minutes away!

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons butter or margarine
1 medium onion, chopped
1 medium red bell pepper, chopped
2 cloves garlic, finely chopped
1 package (8 oz) fresh mushrooms, chopped
1 teaspoon dried oregano leaves
1/4 teaspoon salt
8 (6-inch) Old El Paso™ flour tortillas (from 8.2-oz package)
1 1/2 cups finely shredded pepper Jack cheese (6 oz)
2 tablespoons vegetable oil
Sour cream, if desired
Guacamole, if desired

Steps:

In 10-inch skillet, melt butter over medium-high heat. Add onion, bell pepper and garlic; cook and stir 2 minutes. Add mushrooms, oregano and salt; cook and stir 2 to 4 minutes or until onion and bell pepper are tender.
With slotted spoon, top each tortilla with mushroom mixture. Sprinkle each with cheese. Roll up tightly; secure with toothpick.
Wipe skillet clean with paper towel. Add oil to same skillet; heat over medium heat until hot. Add flautas; cook 4 to 6 minutes, turning occasionally, until filling is hot and tortillas are toasted. Remove toothpicks before serving. Serve with sour cream and guacamole.

Nutrition Facts : Calories 470, Carbohydrate 33 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 3 g, Protein 17 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 5 g, TransFat 2 g

PAN-FRIED MUSHROOMS WITH RICOTTA CHEESE

Pan-Fried Mushrooms with Ricotta Cheese image

Eat this dish as a side or my personal favorite is topping a grilled sirloin or peppered steak with the mushrooms and drippings. You can use whole or sliced mushrooms. Taste and add garlic powder and seasoned salt if you want more of a taste to it.

Provided by SteilishPike

Categories Side Dish

Time 25m

Yield 8

Number Of Ingredients 6

Ingredients

¼ cup butter
1 pound button mushrooms, stems trimmed
2 tablespoons red wine vinegar
1 cube beef bouillon, crushed
1 teaspoon minced garlic
1 tablespoon ricotta cheese

Steps:

Melt butter in a skillet over medium heat; cook and stir mushrooms until they begin to sweat, about 5 minutes. Add vinegar, beef bouillon, and garlic. Cook and stir mushroom mixture until bouillon is dissolved and mushrooms are lightly browned, 10 to 15 more minutes. Stir ricotta cheese into mushroom mixture and remove from heat.

Nutrition Facts : Calories 68.7 calories, Carbohydrate 2.6 g, Cholesterol 15.9 mg, Fat 6.1 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 3.8 g, Sodium 114.3 mg, Sugar 1 g

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