Mushroom Broccoli Cups Food

BROCCOLI WITH BALSAMIC MUSHROOMS

Steps:

• 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.

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.

GARLIC-SPIKED BROCCOLI AND MUSHROOMS

Steps:

• In large skillet, heat oil over medium heat.
• Add garlic and saute 1 minute.
• Add mushrooms and saute 3 minutes, until mushrooms release juice.
• Add broccoli and rosemary and cook 3 to 5 minutes or until broccoli is crisp-tender.
• Season to taste with salt and pepper.

MUSHROOM & BROCCOLI SOUP

Steps:

• Cut broccoli florets into bite-sized pieces. Peel and chop stalks., In a large saucepan, heat oil over medium-high heat; saute mushrooms until tender, 4-6 minutes. Stir in soy sauce; remove from pan., In same pan, combine broccoli stalks, carrots, celery, onion, garlic, broth and water; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are softened, 25-30 minutes., Puree soup using an immersion blender. Or cool slightly and puree soup in a blender; return to pan. Stir in florets and mushrooms; bring to a boil. Reduce heat to medium; cook until broccoli is tender, 8-10 minutes, stirring occasionally. Stir in lemon juice.

SPICY MUSHROOM & BROCCOLI NOODLES

Steps:

• Put the stock cube into a pan of water, then bring to the boil. Add the noodles, bring the stock back to the boil and cook for 2 mins. Add the broccoli and boil for 2 mins more. Reserve a cup of the stock, then drain the noodles and veg.
• Heat a frying pan or wok, add the sesame oil and stir-fry the mushrooms for 2 mins until turning golden. Add the garlic, chilli flakes and most of the spring onions, cook 1 min more, then tip in the noodles and broccoli. Splash in 3 tbsp of the stock and the hoisin sauce, then toss together for 1 min using a pair of tongs or 2 wooden spoons. Serve the noodles scattered with the cashew nuts and remaining spring onions. Add a dash more sesame oil to taste, if you like.

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!

SAVORY MUSHROOM CUPS

Steps:

• Wash and chop up all the mushrooms.
• Peel and finely chop the shallots.
• Melt the butter in a large stock pot.
• Add shallots, cook until slightly browning (about 2 minutes).
• Add mushrooms. Cook until liquid is mostly absorbed (about 15 minutes).
• Throw in the flour and stir.
• Add whipping cream and stir.
• Remove from heat and toss in all of the spices, stir until uniform.
• Set aside to cool. If storing for later, allow to cool before putting into the refrigerator.
• Preheat oven to 350 degrees.
• Spoon mushroom filling into toast cups (see instructions for toast cups below).
• Top with a sprinkle of parmesan cheese and bake for 10-15 minutes (cheese should be pretty melted).
• Serve hot.
• Toast Cups: Preheat over to 400 degrees. Spray a muffin tin (or mini muffin tin) with cooking spray. Using a plain or fluted biscuit cutter (2.5-3 inch size for the muffin tin and 1.5-2 inch size for minis), cut a round from each slice of bread and gently press into the muffin cups. Bake until edges are golden brown (about 10 minutes) and let they cool on a wire rack. If storing for future use, cool and then put into an air tight container.

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.

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.