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photo Sauteed Mushrooms with Toasted Flatbread and Baked Eggs Recipe | Say Mmm

Sauteed Mushrooms with Toasted Flatbread and Baked Eggs

A one-dish (vegetarian!) dinner doesn't get more satisfying than baked eggs over juicy mushrooms and toasty croutons.
4 Servings - 30 min -
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Servings:4  | Calories:289 | Total Fat:17g  | Chol:186mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 17g
26 %
Sat Fat 3g
15 %
Total Carb 20g
7 %
Fiber 2g
8 %
Sugars 3g
Cholesterol 186mg
62 %
Sodium 738mg
31 %
Protein 13g
25 %
32% Extra-virgin olive oil
28% Flatbread
24% Eggs
14% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 6 inch whole-wheat flatbread, such as naan or pocketless pita
3 tablespoons extra-virgin olive oil
2 cloves garlic, sliced
1 pound mixed mushrooms, such as cremini, shiitake, and oyster, trimmed and sliced 1/8 inch thick (about 10 cups)
Coarse salt
Red-pepper flakes
1/4 cup dry white wine
2 tablespoons packed fresh thyme leaves
4 large eggs, room temperature

Directions : View recipe directions on
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