Mushroom-and-Spinach Cups

Prep Time:
15 mins
Total Time:
25 mins

Tortilla cups baked in a muffin tin are filled with a healthy and delicious mix of mushrooms, spinach, avocado and cheese.


  • 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


  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.

    Andrew Purcell
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