Sautéed Broccoli and Mushrooms
2018-03-14 10:58:13
Serves 6
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Nutrition Facts
Serving Size
803g
Servings
6
Amount Per Serving
Calories 412
Calories from Fat 150
% Daily Value *
Total Fat 17g
26%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Cholesterol 0mg
0%
Sodium 1317mg
55%
Total Carbohydrates 41g
14%
Dietary Fiber 5g
19%
Sugars 10g
Protein 21g
Vitamin A
185%
Vitamin C
459%
Calcium
18%
Iron
28%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 tablespoon olive oil
- 4 cups sliced mushrooms
- 1/4 cup sliced shallot
- 1/4 cup dry sherry
- 4 cups broccoli florets
- 1/2 teaspoon kosher salt
- crushed red pepper flakes
- 1/2 cup reduced-sodium fat-free chicken broth
- 1/4 teaspoon fresh ground black pepper
- Slivered & toasted almonds or toasted cashews
Instructions
- 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.
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