This broccoli mushroom recipe is bound to get rave reviews. It’s easy to prep and everyone loved the delicious flavor. It’s delicious without being overly heavy, making it the perfect side dish.
I baked it in the oven, but if you’re short on space in the oven, you can put it in a skillet with a lid on top and heat it on low until the broccoli is tender.
This broccoli mushroom recipe is bound to get rave reviews, it was the hit of the holiday table last year and I wanted to share it with you as the holidays approach.
Want to make this into a meal, add 2 cups of cooked diced or shredded chicken for a complete meal.
If you’d prefer no mushrooms, simply leave them out, if you’d prefer all mushrooms and no broccoli that’s ok too. If you want to add some sliced peppers or onions, go right ahead and add those in. We really liked the combination of broccoli and mushrooms best, but sometimes you may need to improvise depending on what you have on hand.
Make this dish your own and enjoy!
Romano or Parmesan cheese
salt and pepper
panko mixed with Romano/Parmesan cheese
Preheat over 350°
Lightly butter 8×8 pan.
In a skillet heat butter and flour, and slowly whisk in milk and cheese. Add onion powder, garlic powder, salt, and pepper.
Place broccoli and mushrooms in a pan layering each.
It will seem full, but it’ll bake down as it cooks.
Pour sauce over vegetables.
Top with ½ cup panko mixed with 2 tablespoons Romano/Parmesan cheese
Cover with foil.
Bake 350° 30 minutes, removing the foil, and broil for 3 minutes for a golden brown top.
You can prep the is the day ahead, cover and place it in the fridge and bake it the next day for ease on holidays.
Can I use a different cheese?
Yes, you can use almost any variety of cheese you’d prefer. Swiss, cheddar, gouda would all be yummy.
What other vegetable would work with this recipe?
Cauliflower, zucchini, brussels sprouts would all work well in this recipe. You can add a 1/4-1/2 cup diced onion into the sauce as well.
What other flavors can I add into this dish?
Add some crisp cooked bacon inside or on the top. Sliced almonds are another delicious option.
Broccoli Mushroom Au Gratin
- 24 oz broccoli florets approx. 4 crowns, cut into 3 inch florets
- 12- oz mushrooms sliced
- 2 tablespoons butter
- 2 tablespoons flour
- 1 ½ cups milk
- 1 cup grated Romano or Parmesan cheese
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- Pinch salt and pepper
- ½ cup panko mixed
- 2 tablespoons Romano/Parmesan cheese
- Preheat over 350°
- Lightly butter 8x8 pan.
- In a skillet heat butter and flour, and slowly whisk in milk and cheese. Add onion powder, garlic powder, salt, and pepper.
- Place broccoli and mushrooms in a pan layering each.
- It will seem full, but it'll bake down as it cooks.
- Pour sauce over vegetables.
- Top with ½ cup panko mixed with 2 tablespoons Romano/Parmesan cheese
- Cover with foil.
- Bake 350° 30 minutes, removing the foil, and broil for 3 minutes for a golden brown top.
- you can prep the is the day ahead, cover and place it in the fridge, and bake the next day for ease on holidays.