- 3 cups Perfectly Cooked Quinoa (cooked in stock and a pat of butter)
- 2 cups portabella mushrooms, sliced thick
- 1 medium onion, sliced
- 1/2 teaspoon sugar
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon fresh thyme
- 1 cup shredded Asiago
- 1/4 cup grated Parmesan cheese
- 1/2 cup mascarpone
- 4 large whole eggs, whites and yolks separated
- 1 teaspoon chopped parsley
- In a sauté pan over medium heat add in the oil and butter.
- When the butter is melted, add in the onions and stir around.
- Cook for 2-3 minutes and add in the sugar, gently tossing around.
- Cook for 3-5 minutes or until the onions begin to soften.
- Add in the mushrooms and cook for 5-7 minutes or until the mushrooms have rendered their liquids, turned brown and the onions have begun to caramelize.
- In a bowl add the cooked quinoa, mascarpone, cooked onions and mushrooms, thyme, salt, pepper, Asiago and Parmesan cheese. The mixture should be creamy.
- Preheat the oven to 400F, middle rack and butter the insides of six 8 ounce ramekins.
- Place the ramekins on a baking sheet.
- Evenly divide the mixture in each ramekin.
- Make a well starting in the center of each ramekin and moving outward. You want a well that is depressed for most of the middle/center. About 14-1/2” deep all the around going up to 1/4” from the edge of the ramekin.
- Carefully add 2-3 tablespoon of egg white to each well so it just barely reaches the top of the indentation. It’s okay if you have left over.
- Using a slotted spoon, add the egg yolk on top of the egg white in the center.
- Carefully put the baking pan in the oven and bake for 13-20 minutes. This really depends on how runny you like your eggs. I like mine to where the yolks are runny but the whites are set.
- Remove from oven and sprinkle with parsley.
To make a family-sized dish, just butter a larger casserole dish or a glass 9×13″ pan. Baking time will be the same; just keep an eye on the eggs.