Description

These Broccoli-Stuffed Portabello Mushrooms with Dijon-Cheddar Sauce are a delicious and healthy vegetarian dinner option. With a savory broccoli filling and a creamy, tangy Dijon cheddar sauce, this dish is packed with flavor, making it a perfect weeknight meal or a side dish for gatherings.

Ingredients

6 large portabello mushroom caps

Olive oil cooking spray or olive oil in a mister

10 oz fresh broccoli florets

1 cup fresh bread crumbs made from day-old bread

2 Tbsp fresh Italian parsley, chopped

1 Tbsp fresh thyme leaves, chopped

1 egg, lightly beaten

½ + 1/4 tsp kosher salt, divided

Pinch of fresh cracked pepper

2 tsp unsalted butter

2 tsp all-purpose flour

1 cup milk (not skim)

1 cup shredded sharp cheddar cheese

1 tsp country-style Dijon mustard

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Instructions

Preheat your oven to 400°F. Bring a large pot of water to a boil.
Prepare the mushrooms by wiping them clean and removing the stems. Scrape out the gills. Spray both sides with olive oil and place them upside down on a baking sheet.
Blanch broccoli in boiling water for 2 minutes, then cool in an ice bath. Drain and finely chop.
In a bowl, combine chopped broccoli, bread crumbs, parsley, thyme, egg, salt, and pepper. Stuff the mushroom caps with this mixture.
Bake at 400°F for 15 minutes, or until the mushrooms are cooked and the stuffing is browned.
For the sauce, melt butter in a saucepan and whisk in flour. Gradually add milk, stirring until the sauce thickens. Remove from heat and whisk in cheese, Dijon mustard, and salt.
Serve the stuffed mushrooms with the sauce drizzled on top.

Notes

For a vegan version, substitute egg with flax egg, use dairy-free cheese, and plant-based milk.

You can add other vegetables like spinach or kale to the stuffing.

For a meat option, add cooked crumbled sausage or ground turkey.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: American