Cheesy mushroom and broccoli traybake

Name: Cheesy mushroom and broccoli traybake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 500 g chestnut mushrooms, quartered; 2 tbsp extra virgin olive oil; 300 g broccoli, broken into bite-sized florets; 3 clove/s garlic, crushed; ¼ 20g pack rosemary, leaves finely chopped; 2 red chillies, deseeded and finely chopped; 60 g parmigiano reggiano, finely grated; 15 g unsalted butter; ¼ 25g pack flat leaf parsley, leaves roughly chopped

A delicious supper requiring only minimal prepartion.

3 out of 5 stars(2) Rate this recipe

Serves4
CourseMain meal
Prepare15 mins
Cook40 mins
Total time55 mins

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Ingredients

500g chestnut mushrooms, quartered
2 tbsp extra virgin olive oil
300g broccoli, broken into bite-sized florets
3 clove/s garlic, crushed
¼ 20g pack rosemary, leaves finely chopped
2 red chillies, deseeded and finely chopped
60g parmigiano reggiano, finely grated
15g unsalted butter
¼ 25g pack flat leaf parsley, leaves roughly chopped

Method

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; 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.