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Cheesy mushroom and broccoli traybake
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Serves: 4-6 as a side
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
15g unsalted butter
¼ x 25g pack flat leaf parsley, leaves roughly chopped
1. 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.
2. Stir in the broccoli, garlic and rosemary plus most of the chilli and cheese, then dot over the butter; 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.
This recipe first appeared in Waitrose & Partners Food, September 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per serving (4) 921kJ
This recipe was first published in August 2019.