ROASTED BROCCOLI AND MUSHROOMS
Roasted broccoli and mushrooms is a simple side dish that is both delicious and easy to make.
Provided by Marjorie @APinchOfHealthy
Categories Side Dish
Time 22m
Number Of Ingredients 5
Steps:
- Preheat the oven to 400, and line a baking sheet with parchment paper.
- Rinse and chop the broccoli into bite-sized pieces; place them on the lined baking sheet.
- Wipe the mushrooms with a wet cloth to clean them. I halved any huge ones to make them around the same size.
- Drizzle with olive oil, and sprinkle on garlic powder, salt and pepper; toss with hands to evenly coat everything.
- Cook in the oven until tender, about 15 minutes.
- Taster to see if you need to add any more salt or pepper, and serve immediately.
Nutrition Facts : Calories 98 kcal, Carbohydrate 10 g, Protein 4 g, Fat 5 g, Sodium 41 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
ROASTED BROCCOLI AND MUSHROOMS
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
SAUTéED BROCCOLI AND MUSHROOMS
This recipe just caught my eye while I was reading Cooking Light, Sept/07, issue. Have taken the liberty of adding some toasted almonds and crushed red pepper flakes to an otherwise wonderful recipe. It was awesome! UPDATE: Made this again & had no almonds but did have cashews, so I used them and they were even better! 09/15/07
Provided by Manami
Categories Peppers
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large Dutch oven over medium-high heat.
- Add mushrooms and shallots to pan; sauté 10 minutes or until mushrooms are lightly browned.
- Stir in sherry; cook 2 minutes or until liquid evaporates, stirring frequently.
- Add broccoli and salt to pan; stir well.
- Stir in broth & red pepper flakes; bring to a boil.
- Cover and cook 5 minutes or until broccoli is crisp-tender.
- Stir in black pepper, if using, and toasted slivered almonds or toasted cashews.
- Enjoy!
Nutrition Facts : Calories 89.9, Fat 2.6, SaturatedFat 0.4, Sodium 163.8, Carbohydrate 6.5, Fiber 0.5, Sugar 1.2, Protein 3.1
BROCCOLI WITH ROASTED SHALLOTS & MUSHROOMS
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
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
SAUTEED WILD MUSHROOMS WITH SHALLOTS AND GARLIC
Provided by Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
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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