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    You are in: Home / Breakfast / Spanish Mushrooms and Eggs Recipe
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    Spanish Mushrooms and Eggs

    Average Rating:

    3 Total Reviews

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    • on February 11, 2010

      I used both button and shiitake that needed to be used and green onions. Also had some fresh frozen parsley and used eggs. This was a nice, different way to have eggs (for us). Kids liked it too. The garlic level was fine. Made for Fav's of 2009 tag.

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    • on June 07, 2009

      We loved them; followed the recipe; the parsley tones down the garlic and comes it out great. Wonderful Sunday lunch. I made this for ZWT5 Thanks for posting. Rita

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    • on May 18, 2009

      I made this as directed, using Spanish olive oil and button mushrooms. It was delicious! I toasted a piece of French bread and had the eggs on that. I will be making my eggs a little differently from now on! Made for my ZWT5 teammate. Thanks!

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    Nutritional Facts for Spanish Mushrooms and Eggs

    Serving Size: 1 (115 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 217.9
     
    Calories from Fat 187
    85%
    Total Fat 20.8 g
    32%
    Saturated Fat 3.0 g
    15%
    Cholesterol 1.0 mg
    0%
    Sodium 14.1 mg
    0%
    Total Carbohydrate 7.0 g
    2%
    Dietary Fiber 0.8 g
    3%
    Sugars 1.0 g
    4%
    Protein 2.9 g
    5%

    The following items or measurements are not included:

    Egg Beaters egg substitute

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