Description
Fabulous cheesy dish that doesn’t taste low calorie!
Ingredients
Scale
500g chestnut mushrooms, quartered
2 tbsp extra virgin olive oil
300g broccoli, broken into bite-sized florets
3 garlic cloves, crushed
¼ x 20g pack rosemary, leaves finely chopped
2 red chillies, deseeded and finely chopped
60g parmigiano reggiano, finely grated (or vegetarian alternative)
15g unsalted butter
¼ x 25g pack flat leaf parsley, leaves roughly chopped
Instructions
- Preheat the oven to 190˚C, gas mark 5.
- Put the mushrooms onto a large baking tray, toss with the olive oil, season and roast for 15 minutes.
- Remove the tray from the oven and pour off any liquid.
- Stir in the broccoli, garlic and rosemary plus most of the chilli and cheese, then dot over the butter; and season.
- Return the tray to the oven and roast for 20-25 minutes, until the mushrooms and broccoli are deeply golden and tender.
- Serve straight away, scattered with the parsley and remaining cheese and chilli.
- Prep Time: 15
- Cook Time: 40
Nutrition
- Calories: 222