ham and egg mushrooms
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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.
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yield
36 serving(s)
prep time
25 Min
cook time
5 Min
method
Bake
Ingredients For ham and egg mushrooms
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36white mushrooms, stems removed
- FILLING:
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2 tspbutter, cold
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3 Tbspgreen onion, finely chopped
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1 clovegarlic, minced (or 1/4 teaspoon garlic powder)
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1/2 cham, finely chopped
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3 Tbspmilk
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2 lgeggs, lightly beaten
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1 Tbspfresh basil, chopped (or 3/4 teaspoon dried)
How To Make ham and egg mushrooms
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1Filling: 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.
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2Add next 4 ingredients. Heat and stir until well combined and just set. Immediately remove from heat. Do not overcook. Makes 3/4 cup filling.
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3Arrange mushrooms, cavity-side up, in single layer on lightly greased baking sheet with sides. Divide and spoon egg mixture into each mushroom cap.
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4Bake in 375°F (190°C) oven for about 5 minutes until hot. Serve warm.
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5Makes 36 appetizers.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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