Mexican Mushroom Taco Cups {A Meatless Monday Recipe

Mexican Mushroom Taco Cups {A Meatless Monday Recipe

It’s Meatless Monday, the football is coming on and you are running out of time. No problem! These Mexican Mushroom Taco Cups are the perfect appetizer, snack, treat, or meal. Just whip up them up for a fast and easy supper option on busy weeknights when you’re just getting home in time for the Monday night football game!

These Mexican Mushroom Taco Cups are the perfect appetizer, snack, or meal. Tortillas baked into cups filled with cheese seasoned mushrooms and garnishes. | TheMountainKitchen.com

Before I tell you about these really yummy Mexican Mushroom Taco Cups, I wanted to let you know about what’s been going on with His Royal Highness.

HRH is 16 and ½ years old now. In cat years, that’s between 80 and 84 years old! He’s been going through some health hiccups this year. For the past 4 months or so he was losing weight. Each month when I would take him to the vet, he was down from the previous month. His thirst increased and he was eating like a beast. With the vet’s guidance, I had her do blood work to see what was going on. I was fearing the worst.

These Mexican Mushroom Taco Cups are the perfect appetizer, snack, or meal. Tortillas baked into cups filled with cheese seasoned mushrooms and garnishes. | TheMountainKitchen.com

A phone call the Monday after his blood work revealed that HRH’s thyroid was flaring up again. He was diagnosed three years earlier with hyperthyroidism. According to the vet, there may be a small tumor on his thyroid that could have grown enough to counteract the dosage of medication. We have since upped the dosage and he has gained some of the weight back and seems a little more stable now. He has his moments, but overall he’s in pretty good shape.

HRH does not like Meatless Monday. He was totally pissed the night I made these Mexican Mushroom Taco Cups (Again). Just look at him sitting in “his” chair. He just cannot understand why he smells tacos and cannot get meat. I don’t understand why he will not try it. I guess he’s just old and set in his ways…

Here’s how I made the Mexican Mushroom Taco Cups:

These Mexican Mushroom Taco Cups are the perfect appetizer, snack, or meal. Tortillas baked into cups filled with cheese seasoned mushrooms and garnishes. | TheMountainKitchen.com

Preheat oven to 350 degrees F.

Trim the Tortillas: Lay the large tortilla on a large plate or flat cutting surface. Place a cup, glass or small saucer about 3 ½-inches in diameter on top as close to the edge as possible.

Yes, I’m using a Washington Nat’s cup…

These Mexican Mushroom Taco Cups are the perfect appetizer, snack, or meal. Tortillas baked into cups filled with cheese seasoned mushrooms and garnishes. | TheMountainKitchen.com

Use a knife to trim the tortilla using the cup to guide you around the tortilla.

These Mexican Mushroom Taco Cups are the perfect appetizer, snack, or meal. Tortillas baked into cups filled with cheese seasoned mushrooms and garnishes. | TheMountainKitchen.com

You should be able to get 3 out of each small tortillas from the large one, if not use more tortillas.

Do not throw away the remnants! Click HERE to learn more about trimming tortillas.

These Mexican Mushroom Taco Cups are the perfect appetizer, snack, or meal. Tortillas baked into cups filled with cheese seasoned mushrooms and garnishes. | TheMountainKitchen.com

Generously brush a standard size muffin tin with oil or spray nonstick cooking spray.

These Mexican Mushroom Taco Cups are the perfect appetizer, snack, or meal. Tortillas baked into cups filled with cheese seasoned mushrooms and garnishes. | TheMountainKitchen.com

To make the tortillas pliable, heat the stack of 12 in the microwave on high for about 20 to 30 seconds.

These Mexican Mushroom Taco Cups are the perfect appetizer, snack, or meal. Tortillas baked into cups filled with cheese seasoned mushrooms and garnishes. | TheMountainKitchen.com

Press the tortillas down into the individual cups of the muffin tin.

These Mexican Mushroom Taco Cups are the perfect appetizer, snack, or meal. Tortillas baked into cups filled with cheese seasoned mushrooms and garnishes. | TheMountainKitchen.com

Add a teaspoon or so of the shredded cheese to each cup.

Bake for about 3 to 5 minutes or until the cheese is melted. Do not let the cups brown too much or they will become bitter.

These Mexican Mushroom Taco Cups are the perfect appetizer, snack, or meal. Tortillas baked into cups filled with cheese seasoned mushrooms and garnishes. | TheMountainKitchen.com

Remove from the oven and set aside.

These Mexican Mushroom Taco Cups are the perfect appetizer, snack, or meal. Tortillas baked into cups filled with cheese seasoned mushrooms and garnishes. | TheMountainKitchen.com

While the tortillas are setting, clean the excess dirt from the mushrooms, remove stems and chop the caps into ¼–inch pieces.

Combine the olive oil and butter in sauté pan. Heat until butter is melted, then add mushrooms and saute 3 to 4 minutes, turning until lightly browned.

Season with taco seasoning and toss well. Remove from the heat.

These Mexican Mushroom Taco Cups are the perfect appetizer, snack, or meal. Tortillas baked into cups filled with cheese seasoned mushrooms and garnishes. | TheMountainKitchen.com

Carefully fill each taco cup with the mushrooms and add additional cheese on top while they are still (if desired).

These Mexican Mushroom Taco Cups are the perfect appetizer, snack, or meal. Tortillas baked into cups filled with cheese seasoned mushrooms and garnishes. | TheMountainKitchen.com

Garnish with a splash of lime juice, fresh pico de gallo, a dollop of sour cream, fresh cilantro or any desired toppings you like.

These Mexican Mushroom Taco Cups are the perfect appetizer, snack, or meal. Tortillas baked into cups filled with cheese seasoned mushrooms and garnishes. | TheMountainKitchen.com

These Mexican Mushroom Taco Cups may be meatless, but you won’t be able to stop popping them into your mouth to care!

These Mexican Mushroom Taco Cups are the perfect appetizer, snack, or meal. Tortillas baked into cups filled with cheese seasoned mushrooms and garnishes. | TheMountainKitchen.com
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Mexican Mushroom Taco Cups

These Mexican Mushroom Taco Cups are the perfect appetizer, snack, or meal. Tortillas baked into cups filled with cheese seasoned mushrooms and garnishes.
Course Appetizer, Main Course
Cuisine American, Football, Meatless Monday, Mexican, Vegetarian
Keyword Cups, mexican, mushroom, Taco
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12
Calories 90kcal
Author Debbie Spivey

Ingredients

  • 4 10-inch flour tortillas
  • 8 ounces shiitake mushrooms stems removed and chopped into ¼-inch pieces
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 teaspoon homemade taco seasoning
  • 1 cup pepper jack cheese shredded

Garnish: Fresh Pico de Gallo or salsa, lime juice, sour cream, green onions and cilantro, optional

    Instructions

    Directions

    • Preheat oven to 350 degrees F.

    Trim the Tortillas

    • Lay the large tortilla on a large plate or flat cutting surface. Place a cup, glass or small saucer about 3 ½-inches in diameter on top as close to the edge as possible. Use a knife to trim the tortilla using the cup to guide you around the tortilla. You should be able to get 3 out of each small tortillas from the large one, if not use more tortillas.
    • Generously brush a standard size muffin tin with oil or spray nonstick cooking spray.
    • To make the tortillas pliable, heat the stack of 12 in the microwave on high for about 20 to 30 seconds.
    • Press the tortillas down into the individual cups of the muffin tin.
    • Add a teaspoon or so of the shredded cheese to each cup.
    • Bake for about 3 to 5 minutes or until the cheese is melted. Do not let the cups brown too much or they will become bitter. Remove from the oven and set aside.

    Prepare the Mushrooms

    • Clean the excess dirt from the mushrooms, remove stems and chop the caps into ¼ –inch pieces.
    • Combine the olive oil and butter in sauté pan. Heat until butter is melted, then add mushrooms and saute 3 to 4 minutes, turning until lightly browned. Season with taco seasoning and toss well. Remove from the heat.

    Assemble the Taco Cups

    • Carefully fill each taco cup with the mushrooms and immediately top with cheese, garnish and serve.

    Nutrition

    Calories: 90kcal | Carbohydrates: 6g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 121mg | Potassium: 80mg | Vitamin A: 2% | Calcium: 8.1% | Iron: 2.7%
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