Garlic Butter Seared Mushroom Medley with Egg Whites & Chickpeas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic Butter Seared Mushroom Medley with Egg Whites & Chickpeas

YOUR SOLIN GENERATED RECIPE

Garlic Butter Seared Mushroom Medley with Egg Whites & Chickpeas

Enjoy a savory medley of seared mixed mushrooms elevated with aromatic garlic butter, delicately paired with fluffy egg whites and protein-packed chickpeas. This dish delivers a harmonious blend of textures and flavors, making it a satisfying and nutritious option for any meal.

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NUTRITION

355kcal
Protein
36.9g
Fat
7.3g
Carbs
38.6g

SERVINGS

1 serving

INGREDIENTS

200g Mixed Mushrooms (Cremini & Shiitake)

6 large Egg Whites

100g Cooked Chickpeas

1 tsp Unsalted Butter

2 Garlic Cloves

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PREPARATION

  • 1

    Clean the mushrooms and pat dry. Slice them evenly for uniform cooking.

  • 2

    Peel and mince the garlic cloves finely.

  • 3

    In a non-stick skillet over medium-high heat, melt the unsalted butter.

  • 4

    Sauté the minced garlic for about 30 seconds until fragrant, then add the mushrooms.

  • 5

    Cook the mushrooms for 5-7 minutes, stirring occasionally, until they begin to brown and soften.

  • 6

    Push the mushrooms to one side of the skillet and pour in the egg whites. Allow them to cook undisturbed for a minute before gently stirring to scramble and combine with the mushrooms.

  • 7

    Carefully fold in the cooked chickpeas, warming them through for an additional 1-2 minutes so the flavors meld together.

  • 8

    Season with salt and freshly ground pepper to taste, then remove from heat and serve immediately.

Garlic Butter Seared Mushroom Medley with Egg Whites & Chickpeas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic Butter Seared Mushroom Medley with Egg Whites & Chickpeas

YOUR SOLIN GENERATED RECIPE

Garlic Butter Seared Mushroom Medley with Egg Whites & Chickpeas

Enjoy a savory medley of seared mixed mushrooms elevated with aromatic garlic butter, delicately paired with fluffy egg whites and protein-packed chickpeas. This dish delivers a harmonious blend of textures and flavors, making it a satisfying and nutritious option for any meal.

NUTRITION

355kcal
Protein
36.9g
Fat
7.3g
Carbs
38.6g

SERVINGS

1 serving

INGREDIENTS

200g Mixed Mushrooms (Cremini & Shiitake)

6 large Egg Whites

100g Cooked Chickpeas

1 tsp Unsalted Butter

2 Garlic Cloves

PREPARATION

  • 1

    Clean the mushrooms and pat dry. Slice them evenly for uniform cooking.

  • 2

    Peel and mince the garlic cloves finely.

  • 3

    In a non-stick skillet over medium-high heat, melt the unsalted butter.

  • 4

    Sauté the minced garlic for about 30 seconds until fragrant, then add the mushrooms.

  • 5

    Cook the mushrooms for 5-7 minutes, stirring occasionally, until they begin to brown and soften.

  • 6

    Push the mushrooms to one side of the skillet and pour in the egg whites. Allow them to cook undisturbed for a minute before gently stirring to scramble and combine with the mushrooms.

  • 7

    Carefully fold in the cooked chickpeas, warming them through for an additional 1-2 minutes so the flavors meld together.

  • 8

    Season with salt and freshly ground pepper to taste, then remove from heat and serve immediately.