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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (86g) Recipe makes 6 servings |
||
| Calories 40 | ||
| Calories from Fat 16 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.8g | 2% | |
| Saturated Fat 0.3g | 1% | |
| Monounsaturated Fat 1.1g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 21mg | 0% | |
| Potassium 271mg | 7% | |
| Total Carbohydrate 5.2g | 1% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 1.4g | ||
| Protein 2.5g | 5% | |
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Garlic-Spiked Broccoli and Mushrooms
SERVES 6
Ingredients
- 2 teaspoons olive oil
- 2-3 cloves garlic, minced
- 2 cups sliced button mushrooms or cremini mushrooms
- 4 cups chopped broccoli
- 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
- salt & freshly ground black pepper
Directions
1
In large skillet, heat oil over medium heat.2
Add garlic and saute 1 minute.3
Add mushrooms and saute 3 minutes, until mushrooms release juice.4
Add broccoli and rosemary and cook 3 to 5 minutes or until broccoli is crisp-tender.5
Season to taste with salt and pepper.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Mushrooms
- Main Ingredient > Vegetables > Broccoli
- Preparation > Time to Make > < 15 mins
- Preparation > Equipment > Stove Top
- Occasion > Dinner Party
- Dietary > Vegetarian
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Sodium
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Featured Reviews for This Recipe
From: CPolencheck
On Jan 26, 2008
This was easy and delicious. I used Italian seasoning instead of rosemary. Thanks!
From: Bippie
On Aug 2, 2007
Yummy! This was a great side dish to a simple pesto pasta dinner. DH liked it and he hates broccoli.
From: Marsha D.
On Jan 29, 2005
Quick and easy to fix. I love the broccoli and mushroom sauted in garlic. I am not a fan of rosemary so I will delete that spice next time. I added a few splashes of Teriyaki sauce before adding the broccoli. Good dish PugsAndKisses! Thanks for sharing it.
From: Sackville
On Nov 8, 2004
This was so good just 2 of us managed to eat the whole dish! We served it beside roast chicken and potatoes. No one went back for seconds for the other two but we fought over the broccoli. It was just so easy to make and the broccoli retained a nice, bright green colour. I did have to add a few spoonfuls of water to keep the garlic from burning but that all evaporated by the end.
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