Portobello Mushroom Egg Bakes with Asparagus & Parmesan Quinoa

Directions

1. Heat the oven to 400°F and place a rack in the middle position.
2. In a small saucepan, bring the quinoa and broth to a boil, then reduce to a simmer and cover; cook for 15 minutes.
3. Prepare the mushrooms by washing and drying them, removing the stems, and carefully scraping out the gills without damaging the rim.
4. Place the mushroom caps on a baking sheet and rub them lightly with olive oil.
5. When the quinoa is boiling, turn off the heat and let it sit covered for 5 minutes after simmering for 15 minutes.
6. Crack one egg into each mushroom cap and season with salt and pepper.
7. Put the sheet pan in the oven and bake for 8 minutes.
8. Wash and dry the asparagus, trim the woody ends, and cut spears into 1-inch pieces; toss with olive oil, salt, and pepper in a large bowl.
9. Grate ¼ cup Parmesan.
10. Remove the sheet pan from the oven and arrange the asparagus around the mushrooms; return to bake.
11. Continue baking until the eggs are set and the asparagus is tender, 7–10 more minutes.
12. Fluff the quinoa, then fold in the asparagus and Parmesan until combined and heated through.
13. Divide the mushroom-and-quinoa mixture between two plates and serve.