A recipe that we’ve nicknamed “Taco Cups” that I found on Pinterest was such a big hit with the boys that we’ve had it for dinner twice in the past couple of weeks!

The boys loved the easy-to-pick-up-and-shove-in-their-mouths wonton cups, but I found some awesome stuffable-size mushrooms at the grocery store, so I thought I would try to alter the recipe to make it a little less carby for me to enjoy.

Oh, man, were they scrumptious! It’s the same filling that I used for the taco cups, but I just stuffed mushroom caps, instead.

They are so easy, too! I used ground chicken (which is on sale in my grocer’s freezer for much less than ground beef right now, so I stock up on several pounds at a time!), which I seasoned with cumin, dried minced garlic, chili powder, salt & pepper and a dash each of cayenne pepper and Cholula sauce (aka, the way to win Mom’s heart via her tastebuds). Or, you can just use taco seasoning — as you prefer.

After the meat was almost done browning, I added a can of diced tomatoes (drained) and let the whole brew simmer for a few more minutes. (If I had used ground beef, I would have drained the meat before adding the tomatoes, but the chicken wasn’t too greasy.)

While the meaty-tomatoey goodness simmered, I washed & cored the mushrooms and set aside the stems in a zip baggie to use in salads or another mushroomy recipe. Then, I filled each cap with a spoonful or two of meaty-tomatoey goodness and arranged them on a cookie sheet. I didn’t have any shredded cheese on hand, so I quartered regular slices of cheese and placed a square atop each mushroom.

(I happen to like mushrooms raw, and I really just wanted to melt the cheese, so I only baked them at 250 for about 4-5 minutes. If you want to cook the mushrooms, then you would need to adjust your cooking temp/time and add the cheese toward the last few minutes of baking, so it doesn’t burn.)

Four of the boys were home the evening I made the mushrooms (for myself! ha!), and they all clamored for some. They were a big hit!