Baked Broccoli And Mushrooms With Crispy Shallots Recipes

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ROASTED BROCCOLI AND MUSHROOMS



Roasted Broccoli and Mushrooms image

Provided by Julie Wunder

Categories     Dinner     Side Dish

Time 20m

Number Of Ingredients 6

3 cups broccoli florets
8 ounces mushrooms (cut in half)
2 teaspoons olive oil
1/4 teaspoon garlic powder
1/4 teaspoon salt and pepper or to taste
cooking spray

Steps:

  • Preheat the oven to 400 degree and line a baking sheet with foil. Spray it with cooking spray.
  • Toss your broccoli and mushrooms with the olive oil, garlic powder and salt and pepper. Put the mixture on the baking sheet.
  • Bake for 15-20 minutes or until the vegetables are tender and browned.
  • Serve immediately as a side dish.

Nutrition Facts : Calories 54 kcal, Carbohydrate 7 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, Sodium 26 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

ROASTED BROCCOLI WITH SAUTéED MUSHROOMS & SHALLOT RECIPE - (4.3/5)



Roasted Broccoli with Sautéed Mushrooms & Shallot Recipe - (4.3/5) image

Provided by dcarriger56

Number Of Ingredients 7

2 pounds trimmed Broccoli in medium pieces
4 tablespoons olive oil
4 small shallots, chopped
1 pound mushroom, thinly sliced
4 tablespoons unsalted butter
4 tablespoons balsamic vinegar
Season with salt and pepper

Steps:

  • Preheat oven to 350°F. Place the broccoli on a baking sheet. Drizzle on some olive oil, sprinkle lightly with salt and pepper toss to coat. Roast for about 20 to 25 minutes turning over once. Heat olive oil in a skillet over medium heat. Add chopped shallot until it begins to soften. Turn heat to medium-high add the mushroom's add salt and pepper and saute for about 10 minutes. Once the liquid begins to evaporate,add in the balsamic vinegar and then add your broccoli and cook the flavor in for 2 minutes then serve and enjoy!

SHEET-PAN ROASTED MUSHROOMS AND SPINACH



Sheet-Pan Roasted Mushrooms and Spinach image

If you love to cook but don't always feel like cooking, this minimalist recipe is the recipe for you. Great with just about any protein - salmon, steak, chicken or even eggs, wrapped into an omelet - it comes together in under a half-hour, and develops loads of character from its time spent in the oven. While this versatile vegan side pairs well with protein, it's also great over rice or noodles.

Provided by Millie Peartree

Categories     weekday, vegetables, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

1 pound cremini mushrooms (or any combination of mushrooms you like), trimmed and sliced
3 small shallots, peeled and sliced
4 garlic cloves, peeled and chopped
2 tablespoons olive oil, plus more as needed
Kosher salt and black pepper
2 (5-ounce) containers baby spinach

Steps:

  • Heat oven to 425 degrees. On a rimmed baking sheet, toss together mushrooms, shallots, garlic and 2 tablespoons olive oil. Season with salt and pepper and spread in an even layer. Roast until golden brown, about 15 to 20 minutes.
  • Add spinach to the sheet pan, toss with mushrooms, and roast until wilted, about 5 minutes, turning once after 2 or 3 minutes and drizzling with a bit of olive oil if the mixture seems dry. Taste, and adjust seasoning. Serve hot or at room temperature.

BROCCOLI WITH ROASTED SHALLOTS & MUSHROOMS



Broccoli With Roasted Shallots & Mushrooms image

Make and share this Broccoli With Roasted Shallots & Mushrooms recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 42m

Yield 4 serving(s)

Number Of Ingredients 8

4 large shallots, peeled and halved
4 ounces whole mushrooms
olive oil flavored cooking spray
1 (1 1/2 lb) bunch broccoli
1 1/2 tablespoons olive oil
1/4-1/3 teaspoon ground nutmeg
kosher salt
fresh ground black pepper

Steps:

  • Turn oven to 500 degrees.
  • Spray a small baking pan or cast iron skillet with olive oil spray and add shallots and mushrooms.
  • Spray the tops and put in the oven.
  • Cook about 15 minutes, shaking the pan a few times during cooking.
  • Remove when nicely browned all over.
  • Coarsely chop shallots and slice mushrooms.
  • Meanwhile, cut broccoli into florets, peel stalk and cut into rounds 1/4-inch thick.
  • Put stalk slices in the bottom of a steamer basket in a large saucepan with about 1/2-inch of water.
  • Add florets on top.
  • Cover and put over medium-high heat for 7 minutes.
  • Put oil in a wok or large skillet over medium-high heat.
  • Add broccoli, shallots, and mushrooms.
  • Season with nutmeg, salt and pepper.
  • Stir a few times until heated through.

Nutrition Facts : Calories 124, Fat 5.9, SaturatedFat 0.8, Sodium 60.1, Carbohydrate 15.7, Fiber 4.7, Sugar 3.5, Protein 6.2

BROCCOLI MUSHROOM BAKE



Broccoli Mushroom Bake image

With lots of cheese, this broccoli and mushroom casserole never lasts long on the dinner table. You can serve this alongside many entrees.

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 11

3 tablespoons butter, divided
2 tablespoons all-purpose flour
1-1/2 teaspoons Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 cup whole milk
2-1/2 cups shredded cheddar cheese
3 ounces cream cheese, softened
2 packages (10 ounces each) frozen broccoli cuts, thawed and drained
1/2 pound fresh mushrooms, chopped
1/2 cup seasoned bread crumbs

Steps:

  • In a large saucepan, melt 2 tablespoons butter. Stir in the flour, Italian seasoning, garlic powder and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat to low; stir in the cheeses until smooth (sauce will be thick). Fold in the broccoli and mushrooms., Spoon into a greased shallow 2-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over vegetable mixture. Bake, uncovered, at 350° for 30-35 minutes or until golden brown.

Nutrition Facts :

BROCCOLI WITH FRIED SHALLOTS AND OLIVES



Broccoli With Fried Shallots and Olives image

The fried shallots on top of this dish make it seem a little like a baked green-bean casserole, but with broccoli as the starring vegetable. Olives and thinly sliced garlic give it verve, contrasting nicely with the sweetness of the shallots. You can cook the broccoli and fry the shallots a day ahead. Store the broccoli in the refrigerator, bringing to room temperature before serving; keep the fried shallots in a paper towel-lined container or a jar with an airtight lid. If they wilt, you can crisp them back up by popping them briefly in the oven. Be sure to save the shallot-flavored oil to use for sautéeing the garlic and olives right before serving.

Provided by Melissa Clark

Categories     dinner, vegetables, side dish

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 7

2 1/2 pounds broccoli (about 2 bunches), stems peeled and cut into 1/2-inch pieces, florets cut into bite-size pieces
1/2 cup extra-virgin olive oil, plus more for drizzling
4 shallots, sliced into rings
5 fat garlic cloves, thinly sliced
1/4 cup chopped pitted olives, such as Kalamata, Niçoise or Picholine (a combination of black and green is nice)
1 1/2 teaspoons kosher salt, or to taste
2 teaspoons sherry vinegar, or to taste (optional)

Steps:

  • Bring a large pot of salted water to a boil. Add broccoli and cook until just tender, 1 to 3 minutes. Drain well and transfer to a large bowl.
  • Heat oil in a small pot over medium heat. In batches, so they don't crowd the pot, fry shallots until light golden, 4 to 6 minutes, using a slotted spoon to transfer them to a paper towel-lined plate once they've cooked. Sprinkle the fried shallots with salt as you go. If the shallots start to brown too quickly, lower the heat.
  • Keep the oil in the pot, and carefully stir in garlic and olives. Cook until garlic starts to turn golden, about 3 minutes. Pour the hot oil, including garlic and olives, over the broccoli, then sprinkle with salt and taste. If you'd like it to be brighter, toss in the vinegar. Serve broccoli with fried shallots on top.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 12 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 348 milligrams, Sugar 4 grams

ROASTED-MUSHROOM-AND-BROCCOLI GRAIN BOWLS



Roasted-Mushroom-and-Broccoli Grain Bowls image

Full of chewy grains, caramelized broccoli and juicy mushrooms, this delicious blend of textures and flavors can feel like the best way to get your vitamins and fiber. The omelet ribbons come together almost like fettuccine on top, and the lemony, herbal buttermilk dressing lends the bowl some decadence. If you have the vegetables and grains already cooked and stashed in the fridge, this dish comes together in just a few minutes. Feel free to use any combination of roasted vegetables and grains you like - this recipe can be a template for all your leftovers.

Provided by Francis Lam

Time 45m

Yield 2 servings, plus leftovers

Number Of Ingredients 8

1 1/2 pounds broccoli
Salt
Olive oil, as needed
1 pound portobello or other mushrooms, in 3/4-inch pieces
2 eggs
2 cups cooked grains (wheat berries, brown rice, farro, quinoa, couscous, wild rice, etc.), warm
Lemon-herb buttermilk dressing, to taste (see recipe)
Toasted almonds or peanuts, for garnish (or toasted bread crumbs, or potato sticks, or wasabi peas, just anything you like for crunch)

Steps:

  • Preheat the oven to 425.
  • Make the vegetables: Cut the broccoli into bite-size florets. Peel the stems, and cut these into 3/4-inch pieces. In a large bowl, season the broccoli well with salt, and toss with 3 or 4 tablespoons of olive oil to coat. Spread it out in one layer on a sheet pan. Season and oil the mushrooms the same way, and spread them out on a separate sheet pan. Roast the vegetables until the mushrooms are browned but still juicy and the broccoli has charred edges, 25 to 30 minutes.
  • Make the omelet ribbons: In a small bowl, beat the eggs with a couple pinches of salt. Heat a large nonstick sauté pan over medium heat until hot. Add 1 to 2 teaspoons of oil. When the oil slips around the pan like water, add half the egg, and swirl to coat the pan. Cook until set, about 30 seconds. Use a spatula to roll the omelet up like a jellyroll toward the edge of the pan, then turn it out onto a cutting board. Repeat with the rest of the egg. Slice the omelets into 1/4-inch-thick ribbons.
  • In a mixing bowl, season and dress the warm grains with salt and the dressing to taste. Divide among bowls. Top the grains with some mushrooms and broccoli, drizzling on a little more dressing. Top with the omelet ribbons and your crunchy garnish, and eat. Use the leftovers to make this again.

SAUTEED WILD MUSHROOMS WITH SHALLOTS AND GARLIC



Sauteed Wild Mushrooms With Shallots and Garlic image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 pound fresh wild mushrooms, like chanterelles, morels, porcini or any cultivated mushrooms of your choice
2 tablespoons olive oil
Salt and freshly ground pepper to taste
1 tablespoon butter
2 tablespoons fine bread crumbs
1 tablespoon finely chopped shallots
1 teaspoon finely chopped garlic
2 tablespoons finely chopped parsley

Steps:

  • Trim the mushrooms, wash them in cold water and drain well.
  • If the mushrooms are large, slice them or cut them in halves or quarters.
  • Heat a large, heavy skillet and add the olive oil. When it is very hot and almost smoking, add the mushrooms, salt and pepper. Cook over high heat, shaking and tossing the skillet so that the mushrooms cook evenly until they are browned and crisp. They should be almost mahogany in color.
  • Add the butter, and quickly sprinkle in the bread crumbs, shallots and garlic, and toss well for 10 seconds. Add the parsley and serve immediately.

Nutrition Facts : @context http, Calories 128, UnsaturatedFat 7 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 308 milligrams, Sugar 3 grams, TransFat 0 grams

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