Best Baked Broccoli And Mushrooms With Crispy Shallots Recipes

Broccoli With Roasted Shallots & Mushrooms image

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

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!

Garlic-Spiked Broccoli and Mushrooms image

Provided by PugsAndKisses

Categories Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

2 teaspoons olive oil
2 -3 cloves garlic, minced
2 cups sliced button mushrooms or 2 cups cremini mushrooms
4 cups chopped broccoli
1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
salt & freshly ground black pepper

Steps:

In large skillet, heat oil over medium heat.
Add garlic and saute 1 minute.
Add mushrooms and saute 3 minutes, until mushrooms release juice.
Add broccoli and rosemary and cook 3 to 5 minutes or until broccoli is crisp-tender.
Season to taste with salt and pepper.

Nutrition Facts : Calories 40.9, Fat 1.8, SaturatedFat 0.2, Sodium 21.5, Carbohydrate 5.2, Fiber 1.9, Sugar 1.5, Protein 2.5

Sautéed Broccoli and Mushrooms image

Provided by Manami

Categories Peppers

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
4 cups sliced mushrooms
1/4 cup sliced shallot
1/4 cup dry sherry
4 cups broccoli florets
1/2 teaspoon kosher salt
crushed red pepper flakes
1/2 cup reduced-sodium fat-free chicken broth
1/4 teaspoon fresh ground black pepper
slivered & toasted almonds or toasted cashews

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