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What’s better than a complete meal that comes in an edible cup? If you’re my kids, pretty much nothing. But I love them as much as my kids do, and I bet you will, too. The cup is a tortilla that you shape, fill, and bake in a jumbo muffin tin.
Sarah’s Tip of the Day:
In the video, I’ll show you how to shape the tortillas and give you my trick for making a little olive oil go a longer way. Plus, learn the best temperature for cooking mushrooms perfectly. You’ll love the way they turn out. Know what I love? How versatile this recipe is. You can fill the cups with almost anything. What combo can your imagination cook up?
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Recipe Ingredients:
1/2 onion
1 pound mushrooms
5 ounces baby spinach
1 1/2 cups shredded Monterey or pepper Jack cheese
nonstick cooking spray
six 8-inch flour tortillas.
One avocado
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More Vegetarian Recipes:
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Mushroom-and-Spinach Cups | Everyday Food with Sarah Carey
