Mushroom & Cheese Sourdough Toasts

Clean mushrooms with a quick rinse, then pat dry with paper towels. Try varieties beyond buttons, such as chanterelles, creminis, and oysters.

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  • Makes: 4 servings
  • Hands On: 30 mins

Mushroom & Cheese Sourdough Toasts

Directions

  1. Preheat broiler. In a large skillet heat olive oil and butter over medium-high heat. When butter has melted, add mushrooms and garlic. Cook 6 minutes or until mushrooms are tender and brown, stirring occasionally. Remove from heat. Season to taste with thyme, salt, and black pepper. Transfer to a bowl.
  2. In the same skillet heat 1 tsp. olive oil over medium heat. Break eggs into skillet. Reduce heat to low; cook eggs 3 to 4 minutes or until whites are completely set and yolks start to thicken.
  3. Meanwhile, arrange bread slices on a baking sheet. Broil 4 inches from heat for 1 minute on each side or until toasted. Place a slice of cheese on each bread slice; broil 1 minute more or until cheese melts and starts to bubble. Remove from oven. Top cheese with mushroom mixture and eggs. Sprinkle with fresh herbs or microgreens.
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Nutrition Facts (Mushroom & Cheese Sourdough Toasts)

  • Per serving:
  • 482 kcal ,
  • 33 g fat
  • (15 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 13 g monounsaturated fat ),
  • 259 mg chol. ,
  • 759 mg sodium ,
  • 20 g carb. ,
  • 2 g fiber ,
  • 5 g sugar ,
  • 28 g pro.
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