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