Broccoli and Baby Bellas

Kitchen Tested
  • Yield 4 servings

A last minute splash of balsamic gives the broccoli and mushrooms a vinegary edge.

Easy broccoli and baby portabella vegetarian recipe by Relish magazine.
Mark Boughton/styling: Teresa Blackburn


4 cups bite-size broccoli florets with short stems
1 tablespoon olive oil
2 cups (6 ounces) sliced baby bella mushrooms
1/2 cup vertically sliced onion
1/2 teaspoon dried thyme leaves
1/2 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
1 tablespoon balsamic vinegar


  1. Steam broccoli in steamer rack over boiling water until bright green and nearly tender, 3 to 4 minutes.
  2. Heat oil in a large heavy skillet over medium-high heat. Add mushrooms, onion and broccoli; sprinkle with thyme, salt and pepper. Cook, stirring occasionally with a large spoon, until mushrooms are tender, about 5 minutes. Add vinegar and toss.

 —Recipe by Jean Kressy



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