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Mushroom & Rice Ham Cups

Don't waste a perfectly good muffin tin on muffins alone. Use it to create a savory treat with ham, mushrooms and rice.

Prep Time 10 MIN
Cook Time 25 MIN
Total Time 35 MIN
Serves 4 PEOPLE
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Ingredients & Instructions

  • 8 slices Frick’s ham
  • 2 Tbsp. butter
  • 6 oz baby bella mushrooms, chopped
  • 3 Tbsp. green onion, chopped white stalk
  • 3 Tbsp. green onion, chopped green stalk
  • 1/4 cup vegetable or chicken broth
  • 1 Tbsp. lemon juice
  • 2 tsp. garlic powder
  • 2 cups cooked, long-grain white rice
  • 1/2 cup sour cream
  • 1 cup shredded cheese, Italian blend
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper


Preheat oven to 375°F.


Melt butter in a skillet over medium heat. Add mushrooms and chopped white stalks of green onion to skillet. Sauté until the mushrooms and onion begin to soften, about 5 minutes.


Mix in vegetable broth, garlic powder, lemon juice, salt & pepper. Bring to a low simmer. Continue to simmer for 2-3 minutes, then remove from heat. Add in cooked rice, sour cream, shredded cheese & chopped green stalks of green onion. Mix until well combined.


Grease eight cups in a standard muffin tin. Add a slice of ham to each greased cup, then fill ham lined cups with the rice mixture. Bake for 15 minutes. Serve warm.

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