Ham and Egg Mushrooms

Ham And Egg Mushrooms

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Vicki Butts (lazyme)

By
@lazyme5909

These bite-sized stuffed mushrooms taste like a ham and egg omelet. They are a fun and different way to use up leftover holiday ham. Serve as an appetizer or as a side dish for a brunch buffet. Have some hollandaise on the side to drizzle over them too.

Rating:

☆☆☆☆☆ 0 votes

Serves:
36
Prep:
25 Min
Cook:
5 Min
Method:
Bake

Ingredients

  • 36
    white mushrooms, stems removed
  • FILLING:

  • 2 tsp
    butter, cold
  • 3 Tbsp
    green onion, finely chopped
  • 1 clove
    garlic, minced (or 1/4 teaspoon garlic powder)
  • 1/2 c
    ham, finely chopped
  • 3 Tbsp
    milk
  • 2 large
    eggs, lightly beaten
  • 1 Tbsp
    fresh basil, chopped (or 3/4 teaspoon dried)

How to Make Ham and Egg Mushrooms

Step-by-Step

  1. Filling:
    Melt butter in medium frying pan on medium heat. Add green onion and garlic. Cook for 3 to 5 minutes, stirring often, until onion is softened.
  2. Add next 4 ingredients. Heat and stir until well combined and just set. Immediately remove from heat. Do not overcook. Makes 3/4 cup filling.
  3. Arrange mushrooms, cavity-side up, in single layer on lightly greased baking sheet with sides. Divide and spoon egg mixture into each mushroom cap.
  4. Bake in 375°F (190°C) oven for about 5 minutes until hot.

    Serve warm.
  5. Makes 36 appetizers.

Printable Recipe Card

About Ham and Egg Mushrooms

Course/Dish: Meat Appetizers
Main Ingredient: Vegetable
Regional Style: French
Other Tag: Quick & Easy



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