Vegetarian
Portobello Mushroom Linguine With Steam-Baked Eggs
Serves 4
Portobello Mushroom Linguine With Steam-Baked Eggs
Serves 4
Creamy, earthy, and oh-so-satisfying—this Portobello Mushroom Linguine with steam-baked eggs is your next weeknight go-to. Packed with flavour and elevated by the rich umami of sautéed portobellos, this dish comes together effortlessly in the Cuisinart Gourmet Pro Steam & Air Fry Oven. Ideal for when you want comfort and class on one plate.
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Ingredients
- 400g linguine
- 300g portobello mushrooms, thickly sliced
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 2 tbsp butter
- ½ tsp salt
- ½ tsp pepper
- ½ cup thickened cream
- ½ cup grated mozzarella
- ¼ cup grated parmesan
- 4 eggs
- Chopped thyme, to serve
Preparation
- Cook the linguine in a large pot of salted boiling water according to the packet instructions until al dente. Drain well and set aside.
- In a pan, heat olive oil and butter. Sauté garlic for 1 min, then add mushrooms. Cook over medium-high heat until browned and tender (about 8–10 mins). Season with salt and pepper.
- Add cream to the mushrooms and simmer for 1 min.
- In a large bowl, toss cooked pasta with the mushroom mixture, mozzarella, and parmesan. Transfer to a greased baking dish
- Use a spoon to create 4 small wells in the top of the pasta. Crack one egg into each well.
- Bake in Bake Steam mode for 12–14 mins, or until egg whites are just set and yolks are still soft.
- Remove from oven and garnish with thyme. Serve immediately.
