Ham and Egg Mushrooms

Ingredients

2 tsp (10 mL) margarine or butter
3 tbsp (50 mL) green onion, finely chopped
1 garlic clove, minced (or 1/4 tsp/1 mL powder)
1/2 cup (125 mL) ham, finely chopped
3 tbsp (50 mL) milk
2 eggs, beaten
1 tbsp (15 mL) fresh basil (or 3/4 tsp/4 mL dried), chopped
36 small fresh white mushrooms, stems removed

Directions

Ham Filling:

Melt margarine in medium frying pan on medium heat. Add green onion and garlic. Cook for 3 to 5 minutes, stirring often, until onion is softened.

Add next 4 ingredients. Heat and stir until well combined and just set. Immediately remove from heat ensuring not to overcook. This makes 3/4 cup (175 mL) filling.

Arrange mushrooms, cavity side up, in single layer on lightly greased baking sheet with sides. Divide and spoon egg mixture into each mushroom cap. Bake in 190° C (375 °F) oven for about 5 minutes until hot.

Makes: 36 appetizers

Preparation: 25 minutes

Cooking: 5 minutes

Nutrients per appetizer:

Calories: 15
Protein: 1.0 g
Carbohydrate: 1.0 g
Fat: 0.8 g

Credit to: Company's Coming, "The Egg Book." To purchase a copy of this new book, go to The Store.