Give BOSH! a Shout

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes, food pics, fun thoughts and other goodness all in your inbox every Friday?

Fun recipes from accross the web (anything we like)

Awesome Instagram photos

Fun food ideas and global restaurant reviews

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend. 



Taquitos! Mexico’s answer to the spring roll - they’re the envy-inducing snack that makes for perfect party fodder. We’ve baked these instead of deep frying to keep it a little healthier, and they stay fresher for longer 😋

These crispy little rolls of flavour were so tasty, and you could serve them to a meat eater and they would never know the difference. They’re perfect served with a few dips, check out our video on how to make Guacamole and Pico de Gallo!




  • 400g king oyster mushrooms
  • 100g dairy free cheese
  • 10 small corn tortillas


  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tbsp smoked paprika
  • 1 tbsp ground coriander
  • 1 tsp cumin
  • ½ tsp hot chilli powder
  • ½ tsp salt


  1. 1.

    Preheat oven to 180*C | 2 baking trays lined with parchment paper | Mixing bowl

    First, prepare the “chicken” | Cut the caps off the mushrooms and finely slice | Shred the stems of the mushrooms with two forks - the stems should resemble pulled chicken when you’ve finished

    Now, prepare the marinade and flavour your mushrooms | Put all the marinade ingredients in a mixing bowl and stir to combine | Add the mushrooms to the bowl and stir until well covered | Pour the mushrooms out on a baking tray, making sure the shreds are evenly spaced | Put the tray in the oven and roast for 15 minutes | Take the tray out of the oven and let the mushrooms cool down to room temperature

    Now, roll and bake the taquitos | Grate the dairy free cheese | Lay one tortilla out on the kitchen surface | Place a heaped tablespoon of the mushrooms at the base of the tortilla, sprinkle over some dairy free cheese and tightly roll it up into a tight, cigar-shaped tube | Put the taquito on the baking sheet | Repeat this process until all the mushrooms have been used | Brush the taquitos lightly with olive oil, put the baking sheet in the oven and bake for 20 minutes, turning halfway

    Time to serve! | Take the taquitos out of the oven and serve immediately with the guacamole and pico de gallo