Black Truffle Cheddar Taquitos

Preparation: 20 minutes Cooking: 20-25 minutes Serves 2 Vegetarian


  • Chesnut mushrooms, sliced
  • 1 green bell pepper (2cm/2/3inch diced)
  • 4 medium floured wraps - taquitos
  • 2 tbsp flat leaf parsley, leaves only, roughly chopped
  • Sea salt and ground black pepper to taste
  • 1 vegetarian stock cube, crushed to a powder
  • TruffleHunter black truffle cheddar, grated
  • 1 tsp olive oil


  1. On a high heat, sauté the mushrooms in the olive oil, once they have started to soften add the bell pepper, when they are heated through add the crushed stock cube, cook out for 1 minute.
  2. Remove the pan from the heat and add the parsley. Stir thoroughly.
  3. Lay the wraps out on a clean surface leaving a little space between each.
  4. Share the mushroom and bell pepper mix between the 4 wraps sprinkling 2/3 of the TruffleHunter Black Truffle Cheddar onto the wraps.
  5. Roll them tightly, no need to fold the ends over, and place into a suitably sized baking tray, lined with baking parchment.
  6. Spread the rest of the TruffleHunter Black Truffle Cheddar over the top of the Taquito and bake on 170˚C/gas mark 3 until the cheese on the top has melted.
  7. Serve hot with a crisp salad or some buttered green vegetables.