Mushroom-and-Spinach Cups

Kids love this dinner-in-a-muffin recipe from Everyday Food editor Sarah Carey. Watch for tips on shaping the tortilla cup and the perfect procedure for cooking mushrooms.

Mushroom-and-Spinach Cups

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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

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.
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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Mushroom-and-Spinach Cups

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