Nutrition per serving may change if servings are adjusted.
1 pound broccoli, cut into 1-inch florets, stems peeled if desired
3 tablespoons extra-virgin olive oil, divided
8 ounces shiitake mushrooms, stems removed, caps sliced ½ inch thick (4 cups)
4 ounces baby bella mushrooms, quartered (2 cups)
¼ teaspoon salt
2 large cloves garlic, minced
2 tablespoons balsamic vinegar
1 tablespoon reduced-sodium tamari
1 tablespoon butter
¼ teaspoon crushed red pepper
Cook broccoli in a pot of boiling water until just tender, 3 to 4 minutes. Drain.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add shiitakes and baby bellas, sprinkle with salt and cook, stirring often, until deeply brown in spots, 5 to 8 minutes.
Reduce heat to medium; add garlic and the remaining 1 tablespoon oil and cook, stirring, for 30 seconds. Add vinegar and tamari and cook for 30 seconds more. Remove from heat; stir in butter, then add the broccoli and crushed red pepper and gently toss to combine.
132 calories;10 g fat(2 g sat); 4 g fiber; 10 g carbohydrates; 4 g protein; 92 mcg folate; 5 mg cholesterol; 3 g sugars; 0 g added sugars; 1,261 IU vitamin A; 49 mg vitamin C; 36 mg calcium; 1 mg iron; 251 mg sodium; 417 mg potassium
Vitamin C (82% daily value), Vitamin A (25% dv), Folate (23% dv)