Garlic Spiked Broccoli and Mushrooms
Elevate your vegetable side dish game with this irresistibly flavorful Garlic Spiked Broccoli and Mushrooms recipe! Tender broccoli florets and golden brown button mushrooms are infused with the bold aroma of freshly minced garlic, sautéed to perfection in olive oil and butter for a rich, luxurious flavor. A splash of zesty lemon juice and a sprinkle of red chili flakes add a bright, tangy kick with just the right amount of heat, while freshly chopped parsley gives a pop of freshness to round out the dish. Ready in just 25 minutes, this nutrient-packed recipe is perfect as a quick and savory side dish or a light vegetarian main course. Whether you're meal prepping or whipping up a weeknight dinner, this dish is a guaranteed crowd-pleaser! Keywords: garlic spiked broccoli, sautéed mushrooms, quick vegetable sides, vegetarian recipes, easy broccoli recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups Broccoli florets
- 2 cups Button mushrooms (sliced)
- 4 cloves Garlic (minced)
- 3 tablespoons Olive oil
- 1 tablespoon Butter
- 1 tablespoon Lemon juice
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper (freshly ground)
- 0.25 teaspoons Red chili flakes (optional)
- 2 tablespoons Fresh parsley (chopped)
Instructions
Wash the broccoli florets thoroughly and pat them dry. Slice the button mushrooms into even pieces.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the broccoli florets and a pinch of salt, and sauté for 5-7 minutes, stirring occasionally, until the broccoli begins to soften and turn bright green. Remove the broccoli and set it aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the butter. Once the butter has melted, add the minced garlic and sauté for about 30 seconds until fragrant (be careful not to burn it).
Add the sliced mushrooms to the skillet and cook for 5 minutes, stirring occasionally. The mushrooms should release their moisture and become golden brown.
Return the sautéed broccoli to the skillet and toss to combine with the mushrooms and garlic.
Sprinkle in the lemon juice, black pepper, and red chili flakes (if using). Adjust the seasoning with additional salt if needed.
Cook for another 2-3 minutes until everything is evenly coated and heated through.
Remove from heat and garnish with freshly chopped parsley before serving.
Serve warm as a side dish or enjoy as a light vegetarian main course.
Nutrition Facts
Calories |
629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.2 g | 69% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 1378 mg | 60% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 8.3 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 213 mg | 16% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 638 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
