Stuffed Mushrooms with Ham and Vegetables

Every bite of these mushroom morsels boasts a burst of flavor from juicy ham, shredded carrot, and minced green onion. The crunchy walnuts add texture and the chili sauce lends a hint of spice.

Serves 8; 4 mushrooms per serving


32 small button mushrooms

(about 1 pound), stems removed and finely chopped

Cooking spray

1 medium carrot, shredded

2 ounces lower-sodium, low-fat ham, all visible fat discarded, diced

1 slice whole-grain bread (lowest sodium available), toasted and diced

¼ cup shredded or grated Parmesan cheese

1 large egg

2 tablespoons diced walnuts, dry-roasted

1 medium green onion, finely minced

1 tablespoon chili sauce (lowest sodium available)


Preheat the oven to 350°F. Line a large baking sheet with aluminum foil.

Put the mushrooms with the cap side up on the baking sheet. Lightly spray the caps with cooking spray. Turn the mushrooms over.

In a medium bowl, stir together the chopped mushroom stems and the remaining ingredients. Spoon about 2 teaspoons of the mixture into the cavity of each mushroom.

Bake for 25–30 minutes, or until the mushrooms are tender and the filling is heated through.

These recipes are reprinted with permission from Diabetes & Heart Healthy Cookbook, 2nd Edition. Copyright © 2014 by the American Diabetes Association, Inc.® and American Heart Association. Published by the American Diabetes Association. Available from booksellers everywhere.

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