Recipe Details

Stuffed Mushrooms with Ham & Vegetables

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Number of Servings: 8

Serving Size: 4 Mushrooms

Every bite of these mushroom morsels is packed with flavor from fresh veggies and moist ham and with texture from crunchy walnuts.

Name: Amount:
Whole-wheat bread 1 slices
whole mushrooms 32 ea
shredded carrot 1 ea
lower sodium low fat diced cooked ham 0.25 cups
Parmesan or Asiago cheese 0.25 cups
egg 1 ea
walnuts, chopped 2 Tbsp
green onion, finely chopped 1 ea
chili sauce 1 Tbsp
1:

Toast the bread untill golden brown. Let cool. Dice

 2:

Preheat the oven to 350 F

 3:

Remove and save the stems from the mushrooms. Put the mushroom caps with the stem side down on a large nonstick baking sheet. Lightly spray the tops with vegetable oil spray. Turn mushrooms over.

 4:

Finely chop the stems. Put the chopped stems in a medium bowl. Stir the remaining ingredients into the chopped stems. Spoon about 2 teaspoons of the mixture into the cavity of each mushroom.

 5:

Bake, uncovered, for 25 to 30 minutes or until the mushrooms are tenderand the filling is warmed through.
Nutritional Information (per serving)
Calories 65
Calories from Fat 23
Total Fat 3g
Saturated Fat 0g
Cholesterol 6mg
Sodium 144mg
Potassium n/a
Carbohydrates 7g
Dietary Fiber 1g
Sugars 2g
Protein 5g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 1/2 Fat 1/2 Carbohydrate
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Diabetes and Heart Healthy Cookbook book cover

Diabetes and Heart Healthy Cookbook

American Heart Association and American Diabetes Association

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