Broccoli is one of my favorite vegetables, and eating it plain is always a treat. However, not all of my family enjoys it as well as I, so I dress it up with a few extra layers of flavor. This recipe takes the typical broccoli and cheese casserole, removes the fat and cholesterol, and adds vibrant plant-based nutrients from portobello mushrooms, garlic, and onions. This is an easy-to-prepare casserole that can be a great dish to share at family or church pot-luck meals. Use leftovers to stuff sweet or white potatoes or use in a wrap as a burrito!
Cheesy Broccoli & Mushroom Casserole
- 16 ounces portobello mushrooms, cleaned and sliced
- 1 Vidalia onion or other sweet onion, chopped
- 1 large shallot chopped
- 3-pound bag of Eat Smart broccoli chopped (or 2 large heads)
- ½ cup sliced almonds
- 1 cup unsweetened almond or cashew milk
- ½ cup nutritional yeast
- 1 tablespoon chopped garlic
- 1 tablespoon chopped parsley
- 1 teaspoon onion powder
- 1 tablespoon Mrs. Dash garlic & herb blend
- 1 teaspoon coconut aminos
- ½ tsp smoked paprika
- ¼-1/2 cup bread crumbs*
In a 12” gourmet skillet, sauté onions, shallot and sliced portobello mushrooms on low heat. When most of the moisture has been removed, add broccoli and stir-fry for 5 minutes. Don’t allow the broccoli to get too soft.
In a high-speed blender, add almond milk and remaining ingredients except for the bread crumbs. On high, blend all ingredients until smooth. Pour sauce over broccoli and mushroom mixture. Sprinkle top with bread crumbs and bake for 25 minutes.
*Bread crumbs: I use Dave’s Bread to make bread crumbs. I toast 2 slices of bread in the oven until deep brown; place in high-speed blender to crush. If you make extra, the bread crumbs will store in the refrigerator a couple of weeks.