Mushroom Broccoli Cups Recipes

SAUTéED BROCCOLI AND MUSHROOMS

Steps:

• Heat oil in a large Dutch oven over medium-high heat.
• Add mushrooms and shallots to pan; sauté 10 minutes or until mushrooms are lightly browned.
• Stir in sherry; cook 2 minutes or until liquid evaporates, stirring frequently.
• Add broccoli and salt to pan; stir well.
• Stir in broth & red pepper flakes; bring to a boil.
• Cover and cook 5 minutes or until broccoli is crisp-tender.
• Stir in black pepper, if using, and toasted slivered almonds or toasted cashews.
• Enjoy!

MUSHROOM BROCCOLI CUPS

Steps:

• With a rolling pin, roll bread flat; cut with a 2-1/2-in. biscuit cutter. (Discard bread scraps or save for another use.) Press bread rounds into miniature muffin cups coated with cooking spray. Broil 6 in. from the heat until golden brown, about 2-3 minutes. Cool in pans on a wire rack., In a bowl, beat the egg, egg white, milk, parsley, salt, baking powder, thyme and pepper. Stir in the broccoli, cheese, mushrooms and onion. Spoon about 1 teaspoonful into each toast cup. Bake at 350° for 15-20 minutes or until set. Serve immediately.

CHEESY MUSHROOM AND BROCCOLI CASSEROLE

Steps:

• Preheat oven to 425 degrees F.
• Butter casserole dish. In a large pot, melt 3 tablespoons butter and flour over medium heat until golden in color to make a quick roux. The roux should resemble the color of peanut butter. Add mushrooms, onion, garlic, garlic powder, cayenne pepper, heavy cream and chicken stock. Add broccoli, 1 cup of the cheese and rice. Season with salt and pepper, to taste. Pour into buttered dish and top with remaining shredded Cheddar. Bake until cheese is melted and golden, about 20 minutes.

MUSHROOM TOAST CUPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Use a small cookie cutter to cut rounds out of the bread. Press the rounds into ungreased mini muffin tins, and bake for 8 or 9 minutes until golden; keep a close watch on them, as they bake fast. Turn out bread cups to cool.
• Heat butter in a large skillet over medium heat. Stir in the mushrooms and onions, and cook until soft, about 8 minutes. Season with cayenne pepper, lemon juice, salt, pepper, and chopped parsley. Gradually stir in half-and-half, and sprinkle with a bit of flour until mixture gets thick.
• Fill bread cups with mushroom mixture, top each with a sprinkle of Parmesan, and place on a lightly greased baking sheet. Bake for 10 to 12 minutes.

MUSHROOM AND BROCCOLI BUñUELOS RECIPE BY TASTY

Steps:

• Cook broccoli in boiling water for 3 minutes. Cool in cold water. Set aside.
• Bake the mushrooms in the oven at 180º C for 10 minutes. Set aside.
• Combine the milk, butter, salt, chopped garlic and nutmeg in a saucepan. Boil, then reduce the heat and pour in all the flour and mix well with a spatula without removing from the heat for 4 minutes.
• Remove from the heat and transfer to a bowl.
• Add the black pepper and add the eggs, one at a time, incorporating each completely before adding the next.
• Finely chop mushrooms and broccoli and add to mixture. Mix well.
• With two spoons take small portions in the shape of balls or quenelle and fry in plenty of olive oil.
• Serve warm.

FETTUCCINE WITH BRAISED MUSHROOMS AND BABY BROCCOLI

Steps:

• Place the dried mushrooms in a Pyrex measuring cup and pour on 2 cups boiling water. Let soak 30 minutes while you prepare the other ingredients. Place a strainer over a bowl; line it with cheesecloth, a coffee filter or paper towels; and drain the mushrooms. Squeeze the mushrooms over the strainer to extract all the flavorful juices, and measure out 1 1/2 cups of the broth. Rinse the mushrooms, away from the bowl with the broth, until they are free of sand. Squeeze dry and set aside. If very large, chop coarsely.
• Begin heating a large pot of water for the pasta. Heat the olive oil in a large, heavy nonstick skillet or saucepan over medium heat, and add the shallot. Cook, stirring for a few minutes, until tender, and add the fresh mushrooms and salt to taste. Cook, stirring often, until the mushrooms begin to soften and to sweat, about five minutes. Add the garlic, and continue to cook the mushrooms, stirring often, until they have softened a little more, about two minutes. Add the reconstituted dried mushrooms, the wine and rosemary (or thyme), and turn the heat to high. Cook, stirring often, until the wine evaporates and the pan is almost dry, five to 10 minutes. Stir in the mushroom broth. Bring to a simmer, and cook over medium heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth is thick and gravy-like, about 20 minutes. Taste and adjust salt and pepper. Remove from the heat, and keep warm.
• When the pasta water comes to a boil, salt generously and add the baby broccoli. Blanch for five minutes, until tender but still bright. With a slotted spoon or skimmer, transfer to the pan with the mushrooms.
• Add the pasta to the boiling water. Cook al dente, until firm to the bite, following the directions on the package but checking a minute or two before the end of the designated cooking time. (Note that some egg noodles, such as Al Dente Pasta, take only three to four minutes). Add a ladleful of pasta cooking water to the mushrooms and baby broccoli, drain the pasta, and toss with the mushrooms and broccoli in a large pasta bowl or in the pan. Serve at once, passing Parmesan at the table.

MUSHROOM BROCCOLI CUPS

Steps:

• With a rolling pin, roll bread flat; cut with a 2 1/2 inch biscuit cutter. (Save leftover bread scraps for another use - like making bread crumbs.).
• Press bread rounds into miniature muffin cups coated with nonstick cooking spray.
• Broil 6 inches from the heat until golden brown, about 2-3 minutes.
• Cool in pans on wire rack.
• Saute the broccoli, mushrooms and onions with the clove or garlic, together in a bit of olive oil till just tenderized - do not over cook this.
• In a bowl, beat the egg, egg white, milk, parsley, salt, baking powder, thyme, and pepper.
• Stir the broccoli, cheese, mushrooms and onion into the egg mixture.
• Spoon about 1 heaping teasponful into each toast cup.
• Bake at 350 degrees F for 15-20 minutes or until set.
• Serve immediately.

BROCCOLI AND MUSHROOM SALAD

Steps:

• Combine oil, sugar, vinegar, salt, paprika, celery seed, and onion powder in a jar. Seal the jar, shake, and refrigerate for 30 minutes.
• Combine broccoli, mushrooms, and green onion in a large bowl. Remove dressing from the refrigerator and shake. Pour over veggies, toss to coat, and refrigerate for at least 1 hour before serving.

BROCCOLI MUSHROOM BAKE

Steps:

• In a large saucepan, melt 2 tablespoons butter. Stir in the flour, Italian seasoning, garlic powder and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat to low; stir in the cheeses until smooth (sauce will be thick). Fold in the broccoli and mushrooms., Spoon into a greased shallow 2-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over vegetable mixture. Bake, uncovered, at 350° for 30-35 minutes or until golden brown.