Baked Quinoa Savory Cups

  • Author: The Kitchen Whisperer

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  • 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


  1. In a sauté pan over medium heat add in the oil and butter.
  2. When the butter is melted, add in the onions and stir around.
  3. Cook for 2-3 minutes and add in the sugar, gently tossing around.
  4. Cook for 3-5 minutes or until the onions begin to soften.
  5. 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.
  6. In a bowl add the cooked quinoa, mascarpone, cooked onions and mushrooms, thyme, salt, pepper, Asiago and Parmesan cheese. The mixture should be creamy.
  7. Preheat the oven to 400F, middle rack and butter the insides of six 8 ounce ramekins.
  8. Place the ramekins on a baking sheet.
  9. Evenly divide the mixture in each ramekin.
  10. 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.
  11. 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.
  12. Using a slotted spoon, add the egg yolk on top of the egg white in the center.
  13. 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.
  14. 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.

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