Portobello Mushroom Egg Bakes with Asparagus & Parmesan Quinoa
- Time
- 40 min
- Serves
- 4
- Style
- Classic
Ingredients
- 2 small bunchesasparagus
- 16 fl ozchicken or vegetable broth
- 8eggs
- 2 ozParmesan cheese
- 8 capsportobello mushrooms
- 1 cupquinoa
- black pepper
- extra virgin olive oil
- salt
Cookware
- baking sheet pan
- chef's knife
- colander
- cutting board
- grater
- measuring cups
- measuring spoons
- mixing bowls
- oven mitts
- small saucepan
- spatula
- stirring spoon
Per serving
- Calories
- 519
- Protein
- 31g
- Carbs
- 41g
- Fat
- 27g
- Fiber
- 8g
- Sodium
- 183mg
Method
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