This recipe came to me in one of the Martha Stewart email newsletters that I receive. I thought it sounded like it would be tasty as well as quick to make.
And it was! I don't have many photos, because I didn't think to share it until I was almost done cooking. But I grabbed a few shots at the last minute. :)
Mushroom and Spinach Cups
Adapted from from MarthaStewart.com
1/2 medium onion, diced small (I used a sweet onion)
1 package sliced mushrooms--recipe says 1 pound button mushrooms but I used baby portobellos
5 oz. package baby spinach
1-1/2 cups cheese (recipe says pepper-jack, but I didn't have any so used cheddar mixed with parmesan)
6 flour tortillas (8 inch)
1 avocado, sliced
Preheat oven to 450 degrees
Cook the onions about about 3 minutes until translucent. Increase temp to medium-high and add the mushrooms. Sauté about 8 minutes until golden. Transfer the mixture to a bowl and toss with the spinach and 1 cup of cheese. I had a hard time getting the spinach to wilt at all and put it all back in the skillet (off the heat). Season with salt and pepper to taste. (I actually salt a bit as I go, layering the seasoning.)
Spray a 6 cup muffin tin with cooking spray. Fold the tortillas and press into the tin, making cups to hold the filling. I usually buy the low carb, high fiber tortillas.
Spoon the filling into the tortilla cups. You can see the spinach leaves never did really wilt. That's fine! They'll cook in the oven and be perfect.
Bake at 450 degrees for about 5-7 minutes until cheese is melted.
You're supposed to top with sliced avocado and then serve. But we were so hungry we forgot the poor avocado until we found it later!
The cups held their shape well when we served ourselves. Count on 2-3 per person. I ate two and my husband ate 3. So you may need to double the recipe! We loved them and will definitely make them again.