Appetizers and Canapes

Ham and Egg Stuffed Mushroom Caps

Ingredients:

1 tbsp (15 mL) canola oil
2 small green onions, finely chopped
½ cup (125 mL) ham, finely chopped
1 clove garlic, minced
2 eggs, beaten
1 tbsp (15 mL) fresh basil, finely chopped
1 pkg (1 lb/ 250 g)crimini mushrooms, stems removed
1/3 cup (75 mL) Cheddar cheese, grated  

Instructions:

1. Pour canola oil into a small non-stick frying pan and place over medium heat. Add green onions and ham. Cook and stir 2-3 minutes; add garlic and cook one minute longer. Add eggs and basil. Heat and stir ingredients until just combined and egg has set. Remove from heat. Do not overcook.

2. Arrange mushrooms, cavity side up on a foil lined baking sheet. Spoon egg mixture into each mushroom cup. Sprinkle each cup with Cheddar cheese.

3. Bake at 375°F (190 °C) for about 8-10 minutes, until mushrooms are hot and cheese has melted.

Yield: 16-20 appetizers

Nutrients per serving:

Calories 30.2
Carbohydrate 0.8g
Protein 2.0g
Fat 2.1g
Sodium 66.8 mg
Fibre 0.1g