Parmesan Garlic Stuffed Mushrooms and Broccoli
Parmesan Garlic Stuffed Mushrooms and Broccoli

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, parmesan garlic stuffed mushrooms and broccoli. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Parmesan Garlic Stuffed Mushrooms and Broccoli is one of the most popular of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. Parmesan Garlic Stuffed Mushrooms and Broccoli is something that I have loved my whole life. They are fine and they look wonderful.

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To begin with this recipe, we have to first prepare a few components. You can have parmesan garlic stuffed mushrooms and broccoli using 9 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Parmesan Garlic Stuffed Mushrooms and Broccoli:
  1. Get 1 head Broccoli
  2. Get 10-14 Chestnut Mushrooms
  3. Make ready 3 slices Wholemeal Bread
  4. Make ready 2 Tablespoons Olive Oil
  5. Make ready 2-3 Tablespoons Water
  6. Make ready 50 Grams grated Parmesan Cheese
  7. Make ready 1 teaspoon freshly ground Black Pepper
  8. Make ready 1 Teaspoon freshly ground Sea Salt
  9. Make ready 1 Bulb Garlic

Remove and discard the stems from the mushrooms. Wash the mushroom caps and keep aside. Cut the stems off of each of the mushrooms and finely chop them, setting the mushroom caps aside for later. Heat the oil in a pan over high heat.

Steps to make Parmesan Garlic Stuffed Mushrooms and Broccoli:
  1. Peel and mince the Garlic cloves into a large bowl. Add the Black Pepper, Salt and Parmesan Cheese.
  2. Blitz the bread in a chopper attachment to make breadcrumbs. Add to the bowl with the Oil and water. Mix to combine all the ingredients. Add a little more water, if required, to make it slightly sticky.
  3. Wipe over the Mushrooms and remove the stalks, put the stalks to one side.
  4. Wash the Broccoli, if required, then cut into baby trees. Slice up the stem and put to one side. Dip the baby trees briefly in water, then apply some of the breadcrumb mix to each piece, pushing breadcrumbs into all the gaps, and padding around the stems.Place in an oven tray with the sliced stalks.
  5. Gather about a heaped teaspoon or so of Breadcrumbs and squash into the center of each Mushroom until level with the rim. Place them into an oven tray with the stalks.
  6. Cook both trays in a medium-hot oven for 20 minutes, then mix around the Broccoli, and flip over the Mushrooms. Return to the oven for another 15-20 minutes until cooked through.
  7. Enjoy with meat, on their own or, in my case, wine basted Cod(another dish!).

Cut the stems off of each of the mushrooms and finely chop them, setting the mushroom caps aside for later. Heat the oil in a pan over high heat. Cook the chopped stems with the garlic, salt, and pepper for about six to eight minutes, constantly stirring. Finish the filling: Add the breadcrumbs and Italian seasoning to the mushrooms in the pan and stir well, to coat everything with butter. if it seems dry, add a little more butter. Broccoli - Fresh cut so that we just have the florets in manageable bite sized pieces.

So that’s going to wrap it up with this exceptional food parmesan garlic stuffed mushrooms and broccoli recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!