Broccoli with Balsamic Mushrooms

Broccoli with Balsamic Mushrooms

1 Review
From: EatingWell Magazine, September/October 2017

Just a touch of butter adds silkiness to the balsamic sauce that coats broccoli and meaty mushrooms in this easy broccoli side dish recipe.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 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

Preparation

  • Prep

  • Ready In

  1. Cook broccoli in a pot of boiling water until just tender, 3 to 4 minutes. Drain.
  2. 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.
  3. 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.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 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
  • Nutrition Bonus: Vitamin C (82% daily value), Vitamin A (25% dv), Folate (23% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ vegetable, 2 fat

Reviews 1

October 12, 2017
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By: Angel
Quick and easy delicious - this is a keeper !
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