Garlic Butter Pan-Roasted Mushrooms with Chicken Sausage and Egg

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

Garlic Butter Pan-Roasted Mushrooms with Chicken Sausage and Egg

YOUR SOLIN GENERATED RECIPE

Garlic Butter Pan-Roasted Mushrooms with Chicken Sausage and Egg

Savor the rich aroma of garlic and butter as tender mushrooms are pan-roasted to perfection. Complemented by savory chicken sausage and a perfectly cooked egg with an extra egg white boost, this dish delivers a delightful balance of flavors and textures that makes for a hearty, satisfying meal any time of day.

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NUTRITION

369kcal
Protein
26.2g
Fat
25.1g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

8 oz Button Mushrooms (227g)

3 oz Chicken Sausage (85g)

2 Large Eggs

1 Egg White

1 tbsp Unsalted Butter

2 Garlic Cloves

2 tbsp Fresh Parsley

Salt & Pepper to taste

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PREPARATION

  • 1

    Clean and slice the mushrooms evenly. Mince the garlic and roughly chop the fresh parsley.

  • 2

    Heat a non-stick skillet over medium heat and add the unsalted butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant.

  • 3

    Add the sliced mushrooms to the skillet. Season with salt and pepper and cook, stirring occasionally for about 5-7 minutes until the mushrooms are soft and lightly browned.

  • 4

    In a separate pan, lightly brown the chicken sausage slices over medium heat for about 3-4 minutes per side until cooked through.

  • 5

    Push the mushrooms to the side of the skillet and crack the two whole eggs and one egg white into the space. Cook to your desired doneness (sunny side up or over-easy), ensuring the yolks remain runny if preferred.

  • 6

    Plate the pan-roasted mushrooms, arrange the chicken sausage slices alongside, and top with the cooked eggs. Garnish with fresh parsley and an extra sprinkle of pepper if desired.

Garlic Butter Pan-Roasted Mushrooms with Chicken Sausage and Egg

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

Garlic Butter Pan-Roasted Mushrooms with Chicken Sausage and Egg

YOUR SOLIN GENERATED RECIPE

Garlic Butter Pan-Roasted Mushrooms with Chicken Sausage and Egg

Savor the rich aroma of garlic and butter as tender mushrooms are pan-roasted to perfection. Complemented by savory chicken sausage and a perfectly cooked egg with an extra egg white boost, this dish delivers a delightful balance of flavors and textures that makes for a hearty, satisfying meal any time of day.

NUTRITION

369kcal
Protein
26.2g
Fat
25.1g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

8 oz Button Mushrooms (227g)

3 oz Chicken Sausage (85g)

2 Large Eggs

1 Egg White

1 tbsp Unsalted Butter

2 Garlic Cloves

2 tbsp Fresh Parsley

Salt & Pepper to taste

PREPARATION

  • 1

    Clean and slice the mushrooms evenly. Mince the garlic and roughly chop the fresh parsley.

  • 2

    Heat a non-stick skillet over medium heat and add the unsalted butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant.

  • 3

    Add the sliced mushrooms to the skillet. Season with salt and pepper and cook, stirring occasionally for about 5-7 minutes until the mushrooms are soft and lightly browned.

  • 4

    In a separate pan, lightly brown the chicken sausage slices over medium heat for about 3-4 minutes per side until cooked through.

  • 5

    Push the mushrooms to the side of the skillet and crack the two whole eggs and one egg white into the space. Cook to your desired doneness (sunny side up or over-easy), ensuring the yolks remain runny if preferred.

  • 6

    Plate the pan-roasted mushrooms, arrange the chicken sausage slices alongside, and top with the cooked eggs. Garnish with fresh parsley and an extra sprinkle of pepper if desired.