Mushrooms stuffed wt rice and ham

* Mushroom caps, fresh, 20 medium
* Carrots, raw, 1 large (7-1/4" to 8-1/2" long) grated
* Wild Rice, 0.5 cup
* Ham, extra lean, (5% fat), 2 slice (6-1/4" x 4" x 1/16") finely sliced
* olive oil 1 tsp
* seasoning

Clean the mushrooms and keep the caps to be filled. cut the steams finely. in a skillet add the steams, the grated carrot, the rice, the ham , the olive oil and the seasoning. add 1 cup water and cook for 10 min until the rice is almost done.
then fill the mushroom caps with the mixture and put the mushrooms in a pan. toss it in the oven for 30 min. makes 4 servings (5 mushrooms/serving)

Number of Servings: 4

Recipe submitted by SparkPeople user CRICKETRO.