Broccoli with Balsamic Mushrooms
Servings: 0
Ingredients
- 1 lb. 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)
- 1/4 teaspoon salt
- 2 large cloves garlic minced
- 2 tablespoons balsamic vinegar
- 1 tablespoon reduced-sodium tamari
- 1 tablespoon butter
- 1/4 teaspoon crushed red pepper
Instructions
- 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.
Notes
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 Recipe By: EatingWell Magazine, September/October 2017
Serving Size: 6
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 Recipe By: EatingWell Magazine, September/October 2017
Serving Size: 6