Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Mushroom-and-Spinach Cups 3.3 (6) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 15, 2019 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 25 mins Servings: 4 Tortilla cups baked in a muffin tin are filled with a healthy and delicious mix of mushrooms, spinach, avocado and cheese. Ingredients 1 tablespoon olive oil ½ medium yellow onion, diced small 1 pound button mushrooms, trimmed and sliced 5 ounces baby spinach (5 cups) 1 ½ 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. Andrew Purcell Print