Vegetarian

Roasted Garlic and Feta Mushrooms with Runny Egg takes several minutes to prepare.

Roasted Garlic and Feta Mushrooms with Runny Egg takes 6 minutes to cook.

Roasted Garlic and Feta Mushrooms with Runny Egg makes 1 servings.

The ingredients for Roasted Garlic and Feta Mushrooms with Runny Egg are:

1 cup sliced mushrooms of your choice
4 cloves roasted garlic, roughly chopped (directions follow)
1 1/2 oz fat free feta cheese
1 egg

Here is how you make Roasted Garlic and Feta Mushrooms with Runny Egg:

In a nonstick skillet (or one sprayed with a little bit of pam) over medium heat, saute your mushrooms until they are the firmness you desire. Throw in the roasted garlic and cook for an additional minute. Remove from heat, add the feta cheese and pour the mixture into the bowl you will be serving it in. In the same skillet, cook one egg over easy. Transfer to the top of the mushroom mixture and serve. Before eating, puncture the yolk and allow it to bind the other ingredients together. **Note: Eating raw/undercooked eggs can be hazardous to your health. Pregnant women and those with weakened immune systems should avoid this recipe. Roasting garlic: Preheat your oven to 400 degrees. Take one bulb of garlic and cleanly slice about half an inch of the top off, leaving the a cross section of each clove exposed. Wrap loosely in aluminum foil and bake for 25-30 minutes. When done, the garlic will be soft and have taken on a sweet flavor. You'll have more than you need for the recipe, but it never lasts long in my house-- spread it on toast instead of butter.Number of Servings: 1Recipe submitted by SparkPeople user ARTEPHIUS.

The nutritional information for Roasted Garlic and Feta Mushrooms with Runny Egg is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 160.3

• Total Fat: 5.3 g
• Cholesterol: 212.5 mg
• Sodium: 457.8 mg
• Total Carbs: 8.3 g
• Dietary Fiber: 1.1 g
• Protein: 19.7 g

The dietary needs meet for Roasted Garlic and Feta Mushrooms with Runny Egg is Vegetarian