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Mushroom-and-Spinach Cups

  • Prep:
  • Total Time:
  • Servings: 4
Mushroom-and-Spinach Cups

Photography: Andrew Purcell

Source: Everyday Food, September 2012

Ingredients

  • 1 tablespoon olive oil
  • 1/2 medium yellow onion, diced small
  • 1 pound button mushrooms, trimmed and sliced
  • 5 ounces baby spinach (5 cups)
  • 1 1/2 cups shredded pepper Jack (6 ounces), divided
  • Salt and pepper
  • Cooking spray
  • 6 flour tortillas (8-inch), warmed
  • 1 avocado, sliced

Directions

  1. Preheat oven to 450 degrees. In a large skillet, heat oil over medium. Add onion and cook 3 minutes. Increase heat to medium-high, add mushrooms, and saute until golden, 5 to 8 minutes. Transfer to a large bowl, toss with spinach and 1 cup pepper Jack, and season with salt and pepper.

  2. Lightly coat 6 jumbo muffin cups with cooking spray and press tortillas into cups. Divide vegetable mixture among cups and top with remaining 1/2 cup pepper Jack. Bake until cheese is melted and tortillas are light golden and crisp, about 7 minutes. Serve tortilla cups topped with avocado.

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