mushroom and spinach tortilla cups

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here is a quick and easy recipe for weeknight dinners. this one comes from Martha Stewart, and is very tasty.  i think this one could be varied with any of your favorite ingredients.  i adapted Martha’s a bit and only made four of the cups, and found that i liked my additions and changes. serve these with a nice side salad or even fruit in the summertime.

begin the recipe by slicing about one medium sized container of white mushrooms.  dice about 1/2 medium white onion.  saute the onion in a skillet with about 1 tablespoon olive oil.  season with salt and pepper to taste.  next, add the mushrooms and brown them with the onion for about 7 minutes.  remove from the heat and mix with one box of thawed frozen spinach, which has been drained. fresh spinach can be used as well.

meanwhile, warm the six tortilla shells, eight inch size, in a microwave or in the oven. the warming process helps with the next step.  prepare a jumbo muffin tin with cooking spray, and place the tortilla shells in the six muffin cups.  with your spinach mixture, add one cup of monterey jack cheese or a combination of white and sharp cheddar cheese.  stir well and add the mixture evenly to the six muffin cups.

add about 1/2 cup more cheese to the top of the cups before baking. bake at 350 degrees for about 12 to 15 minutes to allow the cheese to melt and the contents to heat evenly.  easy, quick, tasty and a different way to enjoy tortillas.

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