Name: Portobello Mushroom Egg Bakes with Asparagus & Parmesan Quinoa
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 small bunches asparagus; 709 ½ ml chicken or vegetable broth; 12 eggs; 85 ½ g Parmesan cheese; 12 caps portobello mushrooms; 1 ½ cups quinoa; black pepper; extra virgin olive oil; salt

Portobello Mushroom Egg Bakes with Asparagus & Parmesan QuinoaPortobello Mushroom Egg Bakes with Asparagus & Parmesan Quinoa — a 35-minute dinner recipe with 9 ingredients, serving 6.Ingredients

3 small bunches asparagus

709 ½ ml chicken or vegetable broth

12 eggs

85 ½ g Parmesan cheese

12 caps portobello mushrooms

1 ½ cups quinoa

black pepper

extra virgin olive oil

salt

Instructions

Heat the oven to 400°F (204°C) and place the rack in the middle position.

In a small saucepan, combine the quinoa and broth; bring to a boil.

Wash and dry the mushrooms; remove the stems and carefully scrape out the gills, making sure not to damage the rim of the mushrooms.

Place the mushrooms on the baking sheet; rub with olive oil.

Once the quinoa is boiling, reduce heat to a simmer and cover; cook for 15 minutes. Once cooked, remove from the heat and let stand, covered, for 5 minutes.

Break an egg into each mushroom cap and season with salt and pepper.

Place the mushrooms in the oven and bake for 8 minutes.

Wash and dry the asparagus. Snap (or cut) off and discard the woody ends; cut the spears on an angle into 2 ½-cm pieces. Transfer to a large bowl, drizzle with olive oil, and season with salt and pepper; toss to coat.

Finely grate ¾ cup of Parmesan.

After the 8 minutes are up, remove the sheet pan from the oven temporarily. Arrange the asparagus on the sheet around the mushrooms.

Return the sheet to the oven and continue to bake until the eggs are cooked and the asparagus is tender, 7 to 10 more minutes.

Uncover the quinoa and fluff with a fork. Add the asparagus and Parmesan; stir until well combined.

Divide the mushrooms and quinoa between plates. Enjoy!

Open this recipe in Flambette