Mushroom and Spinach Cups

Each month in my Everyday Food magazine, there is a 5 day menu and shopping list. I have been doing weekly meal planing on and off for almost 4 years so this was a no-brainer. Recently, they began making the shopping list a detachable card, which was way cool.

Last week, I made something that is definitely one of my favorite dishes we've come across from this magazine. They are simple (like a 'why didn't I think of that' simple) and delicious but I think what excites me most about this is the versatility of the dish. You can make just about anything in these tortilla cups. I quickly listed off at least a dozen dinners in my head I could make in this fashion. Here is the recipe below, from Everyday Food.

5 oz spinach
1 lb mushrooms- I used crimini
1/2 med onion- I had the luxury of using one from the garden :)

Tortillas-  used 6
1 1/2 cups pepperjack cheese

Oil for pan
Heat oven to 450 degrees

Heat pan over medium and add oil. Add onion, sautee 3 minutes then add mushroom until it's all nice and caramelized. Then you put it in a medium sized bowl and mix with the spinach and one cup of the pepperjack. I missed that part of the directions and added the whole cup and a half. But hey, I don't have anything against extra cheese :) Fold your tortillas and place them in a big muffin tin, mine was 6. Evenly distribute the yummy mixture into the cups and top with shredded pepperjack. Place in the oven until tortilla is brown and the pepperjack is melted, about 5 minutes.

I had skirt steak happily sizzling away on the barbecue and decided to combine the two. I ended up taking all my steak out and cutting it up. Much easier to eat.

Another I'm definitely making this again. Soon.