Garlic-Butter Roasted Mushrooms with Fresh Herbs

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

Garlic-Butter Roasted Mushrooms with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Garlic-Butter Roasted Mushrooms with Fresh Herbs

Savor roasted white button mushrooms infused with garlic butter and fresh herbs, topped with perfectly seared halloumi and a delicately poached egg. This dish offers a delightful balance of savory, tangy, and herbaceous notes that elevate every bite, making it a nutrient-packed meal suitable for any time of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

588kcal
Protein
34g
Fat
46.2g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

200g White Button Mushrooms

2 cloves Garlic

1 tbsp Unsalted Butter

2 tbsp Fresh Mixed Herbs

100g Halloumi Cheese

1 Large Egg

1 tsp Olive Oil

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Clean the mushrooms and slice them roughly. Place them in a mixing bowl.

  • 3

    Mince the garlic finely and add to the mushrooms along with the fresh mixed herbs, salt, and pepper.

  • 4

    Melt the unsalted butter and drizzle it over the mushrooms. Toss until they are evenly coated.

  • 5

    Spread the mushrooms on a baking sheet in a single layer. Roast for about 15-20 minutes until they are tender and slightly caramelized.

  • 6

    While the mushrooms are roasting, preheat a non-stick pan over medium heat. Slice the halloumi cheese into 1/2-inch thick slices.

  • 7

    Lightly brush the pan with olive oil and sear the halloumi for 2-3 minutes per side until golden brown.

  • 8

    In a small pot of simmering water (or using a poaching pan), gently poach the egg until the whites are set but the yolk remains runny, approximately 3-4 minutes.

  • 9

    To assemble, plate the roasted mushrooms, arrange the seared halloumi on top, and finish with the poached egg. Garnish with a sprinkle of additional fresh herbs if desired, and serve warm.

Garlic-Butter Roasted Mushrooms with Fresh Herbs

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

Garlic-Butter Roasted Mushrooms with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Garlic-Butter Roasted Mushrooms with Fresh Herbs

Savor roasted white button mushrooms infused with garlic butter and fresh herbs, topped with perfectly seared halloumi and a delicately poached egg. This dish offers a delightful balance of savory, tangy, and herbaceous notes that elevate every bite, making it a nutrient-packed meal suitable for any time of the day.

NUTRITION

588kcal
Protein
34g
Fat
46.2g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

200g White Button Mushrooms

2 cloves Garlic

1 tbsp Unsalted Butter

2 tbsp Fresh Mixed Herbs

100g Halloumi Cheese

1 Large Egg

1 tsp Olive Oil

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Clean the mushrooms and slice them roughly. Place them in a mixing bowl.

  • 3

    Mince the garlic finely and add to the mushrooms along with the fresh mixed herbs, salt, and pepper.

  • 4

    Melt the unsalted butter and drizzle it over the mushrooms. Toss until they are evenly coated.

  • 5

    Spread the mushrooms on a baking sheet in a single layer. Roast for about 15-20 minutes until they are tender and slightly caramelized.

  • 6

    While the mushrooms are roasting, preheat a non-stick pan over medium heat. Slice the halloumi cheese into 1/2-inch thick slices.

  • 7

    Lightly brush the pan with olive oil and sear the halloumi for 2-3 minutes per side until golden brown.

  • 8

    In a small pot of simmering water (or using a poaching pan), gently poach the egg until the whites are set but the yolk remains runny, approximately 3-4 minutes.

  • 9

    To assemble, plate the roasted mushrooms, arrange the seared halloumi on top, and finish with the poached egg. Garnish with a sprinkle of additional fresh herbs if desired, and serve warm.