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.
www.missytippens.com
Who knew???? Now I'm thinking of all the cool things you could put in a cup! Missy, this is such a fun idea! And it opens the door to lots of fun ideas, doesn't it? Chicken and broccoli and cheese in a shell.... seasoned steak and mushrooms and cheese in a shell.... Everything in a shell!
ReplyDeleteI would have never thought of this. Go you!
I know!! I kept thinking it would be perfect to stir in some beaten eggs with this! (And I see Kav mentioned that below).
DeleteApples and squash and brown sugar in a shell, with pecans!
ReplyDeleteCherries and almonds in a shell!!!
#ideamaker
Oooh, I never thought of sweet things! Such a simple way to make a fruit crumble!
DeleteLOL -- Ruthy's on a roll. How about eggs and veggies for an omelette in an edible bowl? I love how simple this is and the way they look. So pretty -- kind of like a flower...though maybe the yearning for flowers is what's on my mind. LOL I'll definitely try this....and some variations.
ReplyDeleteOh, Kav, I hope you get your flowers soon! A lot of ours are past peak here. We have green leaves on trees!
DeleteThis looks so yummy! And the shells are a great idea. A low-carb feast! I'm definitely saving this for a quick lunch idea.
ReplyDeleteAnd our daffodils are just beginning to bloom. The crocuses are out, and the tulips are barely buds. One thing I love about living in the north is how spring edges its way in.
When we lived in the south, it was a couple weeks of glorious flowers and color...and then summer. Here the flowers come on stage one at a time, and I love it that way. :)
Spring is definitely an explosion that goes by quickly around here! :)
DeleteThis looks delicious and fast, Missy. Yum!
ReplyDeleteFunny because one of the male teachers was just saying today how he makes cheeseburger cups. I'll bet it's smoething similar.
I would love this as a cheeseburger cup! :)
DeleteOh, yummy!! We've made these as pepperoni pizzas but I LOVE the veggie version!
ReplyDeleteI could go for a pepperoni pizza version! :)
DeleteThese look very, very doable. Thank you!!!
ReplyDeleteDefinitely simple!
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