18 Creamy Mushroom and Broccoli Delicious Recipes

Busy weeknights call for meals that are both comforting and quick to whip up, and what better way to satisfy those cravings than with creamy mushroom and broccoli dishes? Whether you’re in the mood for a hearty pasta, a savory soup, or a cheesy casserole, our roundup of 18 delicious recipes has got you covered. Dive in and discover your next favorite weeknight dinner!

Creamy Mushroom and Broccoli Pasta

Kickstart your culinary journey with this comforting Creamy Mushroom and Broccoli Pasta, a dish that marries the earthy flavors of mushrooms with the fresh crunch of broccoli, all enveloped in a velvety sauce. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• 8 oz fettuccine pasta
• 2 tbsp rich extra virgin olive oil
• 2 cups sliced cremini mushrooms
• 2 cups fresh broccoli florets
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the mushrooms and sauté until golden brown, about 5 minutes.
3. Add the broccoli florets and minced garlic to the skillet. Cook for an additional 3-4 minutes, until the broccoli is bright green and slightly tender. Tip: Covering the skillet for a minute can help steam the broccoli.
4. Pour in the heavy cream, stirring gently to combine. Bring the mixture to a simmer and let it thicken slightly, about 2 minutes.
5. Drain the pasta and add it directly to the skillet. Toss to coat evenly with the sauce.
6. Sprinkle in the Parmesan cheese, black pepper, and sea salt. Stir until the cheese is melted and the pasta is well coated. Tip: For an extra creamy texture, reserve a cup of pasta water to adjust the sauce consistency.

Yield a plate of this creamy pasta to discover a harmonious blend of textures, from the tender pasta to the crisp-tender broccoli and succulent mushrooms. Serve it with a sprinkle of extra Parmesan and a side of crusty bread for a complete meal.

Garlic Butter Mushroom and Broccoli Stir-Fry

Unlock the secrets to a quick, flavorful weeknight dinner with this simple yet satisfying dish that combines earthy mushrooms and crisp broccoli in a luxurious garlic butter sauce.

Ingredients

• 2 tbsp unsalted butter, creamy and rich
• 1 tbsp extra virgin olive oil, fruity and robust
• 3 cloves garlic, minced to release aromatic oils
• 8 oz cremini mushrooms, sliced for hearty bites
• 2 cups broccoli florets, fresh and vibrant
• 1/2 tsp salt, finely ground for even seasoning
• 1/4 tsp black pepper, freshly cracked for a sharp bite
• 1 tbsp soy sauce, dark and umami-packed
• 1 tsp lemon juice, bright and zesty

Instructions

1. Heat a large skillet over medium heat (350°F) and add the butter and olive oil, swirling to combine as the butter melts.
2. Add the minced garlic to the skillet, sautéing for 30 seconds until fragrant but not browned, to avoid bitterness.
3. Introduce the sliced mushrooms to the skillet, stirring occasionally for 5 minutes until they release their moisture and begin to brown.
4. Tip: Resist the urge to overcrowd the skillet to ensure each mushroom slice gets perfectly seared.
5. Toss in the broccoli florets, salt, and pepper, stirring to coat evenly with the garlic butter. Cook for another 4 minutes until the broccoli is tender-crisp.
6. Tip: A splash of water can help steam the broccoli slightly if you prefer it softer.
7. Drizzle the soy sauce and lemon juice over the vegetables, tossing quickly to combine and remove from heat immediately to preserve the vibrant colors.
8. Tip: For an extra layer of flavor, garnish with a sprinkle of red pepper flakes or sesame seeds before serving.

Garlicky, buttery, and with a delightful crunch from the broccoli, this stir-fry is a testament to how few ingredients can create a symphony of flavors. Serve it over a bed of steamed jasmine rice or alongside grilled chicken for a complete meal that’s as nutritious as it is delicious.

Cheesy Mushroom and Broccoli Casserole

Delving into the heart of comfort food, this dish combines the earthy flavors of mushrooms with the crisp freshness of broccoli, all enveloped in a creamy, cheesy sauce. Perfect for a cozy family dinner or a potluck, it’s a versatile recipe that’s as satisfying to make as it is to eat.

Ingredients

• 2 cups of fresh broccoli florets, steamed until just tender
• 1 cup of sliced cremini mushrooms, sautéed to golden perfection
• 1 1/2 cups of sharp cheddar cheese, freshly grated for maximum meltiness
• 1/2 cup of whole milk, for a creamy sauce base
• 2 tbsp of unsalted butter, for richness and depth
• 1 tbsp of all-purpose flour, to thicken the sauce
• 1/2 tsp of garlic powder, for a hint of warmth
• 1/4 tsp of freshly ground black pepper, for a subtle kick
• 1/4 tsp of sea salt, to enhance all the flavors

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a medium saucepan, melt the unsalted butter over medium heat until it’s bubbly but not browned.
3. Whisk in the all-purpose flour, garlic powder, black pepper, and sea salt, cooking for 1 minute to form a roux.
4. Gradually add the whole milk, whisking constantly to prevent lumps, until the sauce thickens, about 3-4 minutes.
5. Remove the saucepan from heat and stir in 1 cup of the freshly grated sharp cheddar cheese until the sauce is smooth and velvety.
6. In a large mixing bowl, combine the steamed broccoli florets and sautéed cremini mushrooms, then pour the cheese sauce over them, tossing gently to coat.
7. Transfer the mixture to a greased baking dish, spreading it evenly, and sprinkle the remaining 1/2 cup of cheddar cheese on top.
8. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and slightly golden on top.
9. Let the casserole sit for 5 minutes before serving to allow the sauce to set slightly.

Savory and comforting, this casserole boasts a delightful contrast between the tender vegetables and the creamy, cheesy sauce. Serve it alongside a crisp green salad or crusty bread to round out the meal.

Mushroom and Broccoli Quiche

Baking a quiche is a delightful way to bring together the earthy flavors of mushrooms and the crisp freshness of broccoli in a dish that’s as nutritious as it is delicious. This Mushroom and Broccoli Quiche is perfect for any meal, offering a comforting blend of textures and flavors that will satisfy any palate.

Ingredients

– 1 9-inch pie crust, pre-baked until golden
– 1 cup fresh broccoli florets, chopped into bite-sized pieces
– 1 cup cremini mushrooms, thinly sliced
– 4 large farm-fresh eggs
– 1 cup heavy cream, rich and velvety
– 1/2 cup whole milk
– 1 cup sharp cheddar cheese, freshly grated
– 1/2 teaspoon sea salt, finely ground
– 1/4 teaspoon black pepper, freshly cracked
– 1 tablespoon unsalted butter, for sautéing

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a medium skillet over medium heat, melt the unsalted butter until it’s just beginning to foam.
3. Add the thinly sliced cremini mushrooms to the skillet, sautéing them until they’re golden brown and have released their moisture, about 5 minutes. Tip: Avoid overcrowding the pan to ensure even cooking.
4. Stir in the chopped broccoli florets, cooking for an additional 3 minutes until they’re bright green and slightly tender. Tip: This step preserves the broccoli’s vibrant color and crunch.
5. In a large mixing bowl, whisk together the farm-fresh eggs, heavy cream, whole milk, sea salt, and black pepper until the mixture is smooth and homogenous.
6. Fold the sautéed mushrooms and broccoli into the egg mixture, then gently stir in the freshly grated sharp cheddar cheese.
7. Pour the mixture into the pre-baked 9-inch pie crust, ensuring the fillings are evenly distributed.
8. Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is lightly golden. Tip: The quiche is done when a knife inserted into the center comes out clean.
9. Allow the quiche to cool for 10 minutes before slicing. This resting period helps the quiche set properly for clean cuts.
Oozing with cheesy goodness and packed with the hearty flavors of mushrooms and broccoli, this quiche offers a satisfyingly creamy texture with a crisp crust. Serve it warm with a side of mixed greens for a complete meal, or enjoy a slice cold for a quick and tasty breakfast.

Broccoli and Mushroom Alfredo

Venturing into the world of creamy pasta dishes, this Broccoli and Mushroom Alfredo combines the earthy flavors of mushrooms with the crisp freshness of broccoli, all enveloped in a velvety Alfredo sauce. Perfect for a cozy dinner, this dish is as nutritious as it is indulgent.

Ingredients

• 8 oz fettuccine pasta
• 2 cups fresh broccoli florets, crisp and vibrant green
• 1 cup sliced cremini mushrooms, earthy and firm
• 2 tbsp unsalted butter, rich and creamy
• 2 cloves garlic, minced and aromatic
• 1 cup heavy cream, luxuriously thick
• 1/2 cup freshly grated Parmesan cheese, sharp and nutty
• 1/4 tsp salt, finely ground
• 1/4 tsp black pepper, freshly cracked

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the fettuccine pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining for adjusting sauce consistency later.
2. While the pasta cooks, heat a large skillet over medium heat. Add the unsalted butter and let it melt until frothy.
3. Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant, being careful not to burn it.
4. Increase the heat to medium-high and add the sliced cremini mushrooms. Cook for 5 minutes until they start to brown and release their moisture.
5. Add the fresh broccoli florets to the skillet and cook for an additional 3 minutes, stirring occasionally, until the broccoli is bright green and slightly tender. Tip: Covering the skillet for a minute can help steam the broccoli evenly.
6. Pour in the heavy cream, stirring gently to combine with the vegetables. Bring the mixture to a simmer, then reduce the heat to low.
7. Stir in the freshly grated Parmesan cheese, salt, and black pepper, continuing to stir until the cheese is fully melted and the sauce is smooth. Tip: If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.
8. Add the drained fettuccine to the skillet, tossing gently to coat the pasta evenly with the sauce and vegetables.

Enjoy this Broccoli and Mushroom Alfredo with its creamy texture and harmonious blend of flavors. For an extra touch of elegance, garnish with a sprinkle of Parmesan cheese and a twist of black pepper before serving.

Roasted Garlic Mushroom and Broccoli Soup

Sometimes, the simplest ingredients come together to create the most comforting dishes. This Roasted Garlic Mushroom and Broccoli Soup is a testament to that, blending earthy mushrooms, vibrant broccoli, and aromatic roasted garlic into a velvety, nourishing bowl.

Ingredients

• 1 head of garlic, roasted to a golden, caramelized perfection
• 2 cups of fresh cremini mushrooms, sliced thickly for a meaty texture
• 3 cups of broccoli florets, chopped into bite-sized pieces
• 4 cups of vegetable stock, rich and flavorful
• 1 cup of heavy cream, luxuriously smooth
• 2 tbsp of unsalted butter, for a rich base
• 1 tbsp of fresh thyme leaves, finely chopped for a fragrant touch
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 400°F. Cut the top off the head of garlic, drizzle with olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
2. In a large pot, melt the unsalted butter over medium heat. Add the sliced cremini mushrooms and sauté until they release their juices and turn golden brown, about 5 minutes.
3. Squeeze the roasted garlic cloves into the pot, stirring to combine with the mushrooms. This infuses the soup with a deep, sweet garlic flavor.
4. Add the chopped broccoli florets and vegetable stock to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes, until the broccoli is tender.
5. Using an immersion blender, puree the soup until smooth. For a chunkier texture, blend only half the soup.
6. Stir in the heavy cream and fresh thyme leaves. Season with salt and freshly ground black pepper to taste. Simmer for another 5 minutes to meld the flavors.
7. Tip: For an extra layer of flavor, add a splash of white wine when sautéing the mushrooms. Tip: Roasting the garlic beforehand not only deepens its flavor but also makes it easier to digest. Tip: To achieve a silky texture, strain the soup through a fine-mesh sieve after blending.

Delightfully creamy with a robust depth from the roasted garlic and mushrooms, this soup pairs wonderfully with a crusty piece of sourdough or a sprinkle of grated Parmesan for an added umami kick.

Mushroom and Broccoli Stuffed Chicken

Sometimes, the simplest ingredients can transform into a show-stopping meal with just a bit of creativity and patience. Mushroom and Broccoli Stuffed Chicken is a perfect example, combining tender chicken breasts with a savory, veggie-packed filling for a dish that’s as nutritious as it is delicious.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup finely chopped cremini mushrooms (earthy and robust)
• 1 cup small broccoli florets (crisp and vibrant)
• 1/2 cup shredded mozzarella cheese (creamy and mild)
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt (flaky and mineral-rich)
• 1/2 cup chicken broth (homestyle and savory)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a medium skillet, heat 1 tbsp of extra virgin olive oil over medium heat until shimmering, about 2 minutes.
3. Add the finely chopped cremini mushrooms and small broccoli florets to the skillet, sautéing until the vegetables are tender and the mushrooms have released their moisture, about 5 minutes. Tip: Don’t overcrowd the pan to allow the vegetables to brown nicely.
4. Remove the skillet from heat and stir in the shredded mozzarella cheese, letting the residual heat melt it slightly for a creamy filling.
5. Carefully slice a pocket into the side of each chicken breast, being sure not to cut all the way through. Tip: Use a sharp knife for clean, easy cuts.
6. Divide the vegetable and cheese mixture evenly among the chicken breasts, stuffing it into the pockets you’ve created.
7. Secure each stuffed chicken breast with toothpicks to keep the filling inside during cooking.
8. Heat the remaining 1 tbsp of extra virgin olive oil in the same skillet over medium-high heat. Sear the chicken breasts for 3 minutes on each side until golden brown.
9. Transfer the skillet to the preheated oven and bake for 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer for perfect doneness every time.
10. Remove the chicken from the oven and let it rest for 5 minutes before serving to allow the juices to redistribute.

You’ll love the contrast between the juicy chicken and the creamy, veggie-packed center. For an extra touch of elegance, serve atop a bed of wild rice or alongside a crisp green salad.

Vegan Mushroom and Broccoli Curry

Preparing a comforting Vegan Mushroom and Broccoli Curry is simpler than you might think, and it’s packed with flavors that will delight your taste buds. This dish combines earthy mushrooms and crisp broccoli in a creamy, aromatic curry sauce that’s perfect for a cozy dinner.

Ingredients

• 1 tbsp fragrant coconut oil
• 1 cup finely chopped yellow onion
• 2 cloves garlic, minced to a paste
• 1 tbsp freshly grated ginger
• 1 tbsp vibrant curry powder
• 1 can (13.5 oz) creamy coconut milk
• 2 cups vegetable broth, low sodium
• 2 cups sliced cremini mushrooms
• 2 cups broccoli florets, cut into bite-sized pieces
• 1 tbsp tangy lime juice
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat the coconut oil in a large pot over medium heat until shimmering.
2. Add the onion, garlic, and ginger, sautéing until the onion is translucent, about 5 minutes.
3. Stir in the curry powder, cooking for 1 minute to release its aromas.
4. Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
5. Add the mushrooms and broccoli, cooking until the vegetables are tender, about 10 minutes.
6. Finish with lime juice and cilantro, stirring well to combine.

The curry should have a velvety texture with a balance of tangy and spicy flavors. Serve it over a bed of fluffy jasmine rice or with warm naan bread for a satisfying meal.

One-Pot Mushroom and Broccoli Rice

Busy weeknights call for simple, satisfying meals that don’t skimp on flavor or nutrition. This one-pot mushroom and broccoli rice is a hearty, wholesome dish that comes together in under 30 minutes, making it perfect for those evenings when time is of the essence.

Ingredients

• 1 cup long-grain white rice, rinsed until the water runs clear
• 2 cups low-sodium vegetable broth, warmed
• 1 tbsp rich extra virgin olive oil
• 2 cloves garlic, minced
• 1 small yellow onion, finely diced
• 8 oz cremini mushrooms, sliced
• 2 cups fresh broccoli florets, cut into bite-sized pieces
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Heat the olive oil in a large, deep skillet over medium heat until shimmering.
2. Add the diced onion and minced garlic, sautéing for 2-3 minutes until fragrant and translucent.
3. Stir in the sliced mushrooms, cooking for 5 minutes until they release their juices and begin to brown.
4. Add the rinsed rice to the skillet, stirring to coat the grains in the oil and vegetable mixture.
5. Pour in the warmed vegetable broth, bringing the mixture to a gentle boil.
6. Reduce the heat to low, cover the skillet, and simmer for 15 minutes, or until the rice is tender and has absorbed most of the liquid.
7. Gently fold in the broccoli florets, cover, and cook for an additional 3-4 minutes until the broccoli is bright green and tender-crisp.
8. Season with sea salt and black pepper, fluffing the rice with a fork to distribute the seasoning evenly.

Yield: This dish boasts a delightful contrast of textures, from the tender rice and mushrooms to the crisp-tender broccoli. For an extra touch of elegance, serve it garnished with a sprinkle of freshly grated Parmesan cheese or a drizzle of truffle oil.

Baked Mushroom and Broccoli Risotto

Even the most novice cooks can master this Baked Mushroom and Broccoli Risotto with a bit of patience and attention to detail. This dish combines creamy arborio rice with earthy mushrooms and crisp broccoli for a comforting meal that’s surprisingly simple to make.

Ingredients

• 1 cup arborio rice, rinsed and drained
• 2 cups fresh broccoli florets, cut into bite-sized pieces
• 1 cup cremini mushrooms, thinly sliced
• 3 cups low-sodium chicken broth, warmed
• 1/2 cup dry white wine
• 1/4 cup rich extra virgin olive oil
• 1/2 cup freshly grated Parmesan cheese
• 2 cloves garlic, minced
• 1 small yellow onion, finely diced
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. In a large skillet over medium heat, warm the olive oil. Add the diced onion and minced garlic, sautéing until translucent, about 3 minutes.
3. Add the sliced mushrooms to the skillet, cooking until they release their moisture and begin to brown, approximately 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
4. Stir in the arborio rice, coating it well with the oil and vegetables, and toast for 1 minute to enhance its nutty flavor.
5. Pour in the white wine, stirring continuously until the liquid is fully absorbed.
6. Transfer the rice mixture to the prepared baking dish. Add the warmed chicken broth, broccoli florets, salt, and pepper, stirring to combine.
7. Cover the dish tightly with aluminum foil and bake for 25 minutes. Tip: Resist the urge to stir the risotto while it bakes to achieve the perfect creamy texture.
8. Remove the foil, sprinkle the Parmesan cheese evenly over the top, and bake uncovered for an additional 5 minutes, or until the cheese is melted and bubbly.
9. Let the risotto stand for 5 minutes before serving. Tip: This resting period allows the risotto to thicken slightly and the flavors to meld together beautifully.

This risotto boasts a luxuriously creamy texture with a delightful contrast from the tender broccoli and meaty mushrooms. Try serving it with a sprinkle of extra Parmesan and a side of crusty bread for a complete meal.

Mushroom and Broccoli Stir-Fry with Noodles

Ready to whip up a quick, nutritious meal that’s bursting with flavor? This Mushroom and Broccoli Stir-Fry with Noodles is a perfect weeknight dinner that combines earthy mushrooms, crisp broccoli, and tender noodles in a savory sauce.

Ingredients

• 8 oz whole wheat noodles, for a hearty base
• 2 tbsp toasted sesame oil, for a nutty aroma
• 1 lb cremini mushrooms, sliced for meaty texture
• 2 cups broccoli florets, for a crisp bite
• 3 cloves garlic, minced for pungent depth
• 1 tbsp fresh ginger, grated for zesty warmth
• 1/4 cup soy sauce, for umami richness
• 1 tbsp honey, for a touch of sweetness
• 1 tsp red pepper flakes, for a subtle heat
• 2 green onions, sliced for a fresh finish

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the whole wheat noodles and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the noodles cook, heat the toasted sesame oil in a large skillet or wok over medium-high heat until shimmering.
3. Add the sliced cremini mushrooms to the skillet. Cook, stirring occasionally, until they release their moisture and become golden brown, about 5-7 minutes.
4. Add the broccoli florets, minced garlic, and grated ginger to the skillet. Stir-fry for 3-4 minutes until the broccoli is bright green and slightly tender.
5. In a small bowl, whisk together the soy sauce, honey, and red pepper flakes. Pour the sauce over the vegetables in the skillet and stir to coat evenly.
6. Add the cooked noodles to the skillet, tossing gently to combine with the vegetables and sauce. Cook for an additional 2 minutes to allow the flavors to meld.
7. Remove from heat and garnish with sliced green onions before serving.

Perfectly balanced, this dish offers a delightful contrast of textures—from the chewy noodles to the crisp-tender broccoli and meaty mushrooms. Serve it in a large bowl for a family-style meal or portion it out for a satisfying lunch the next day.

Broccoli and Mushroom Frittata

Zesty mornings call for a dish that’s both nourishing and effortless to whip up, and this Broccoli and Mushroom Frittata fits the bill perfectly. Let’s walk through the steps to create this fluffy, vegetable-packed delight that’s as versatile as it is delicious.

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 1 cup fresh broccoli florets, chopped into bite-sized pieces
• 1 cup sliced cremini mushrooms, earthy and firm
• 6 large farm-fresh eggs, beaten
• 1/4 cup whole milk, creamy and rich
• 1/2 teaspoon finely ground black pepper
• 1/2 teaspoon sea salt, finely crushed
• 1/4 cup grated Parmesan cheese, sharp and nutty

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the frittata.
2. Heat the extra virgin olive oil in a 10-inch oven-safe skillet over medium heat until shimmering, about 2 minutes.
3. Add the broccoli florets and sliced cremini mushrooms to the skillet. Sauté for 5 minutes, or until the vegetables are just tender and the mushrooms have released their moisture.
4. In a medium bowl, whisk together the beaten eggs, whole milk, black pepper, and sea salt until fully combined.
5. Pour the egg mixture over the sautéed vegetables in the skillet, ensuring even distribution. Sprinkle the grated Parmesan cheese on top.
6. Cook on the stove for 2 minutes without stirring to let the edges set, then transfer the skillet to the preheated oven.
7. Bake for 15-20 minutes, or until the frittata is puffed up and the center is set. A knife inserted into the center should come out clean.
8. Let the frittata cool in the skillet for 5 minutes before slicing. This resting time helps it set further for cleaner slices.

Golden and inviting, this frittata boasts a tender interior with pockets of flavorful broccoli and mushrooms. Serve it warm with a side of mixed greens or slice it into wedges for a portable breakfast option.

Creamy Mushroom and Broccoli Gnocchi

Gnocchi, those delightful little dumplings, become the perfect canvas for a creamy, earthy mushroom and vibrant broccoli sauce in this comforting dish. Let’s dive into creating a meal that’s as satisfying to make as it is to eat.

Ingredients

• 1 pound store-bought or homemade gnocchi
• 2 tablespoons rich extra virgin olive oil
• 2 cups sliced cremini mushrooms, earthy and firm
• 1 cup small broccoli florets, bright green and crisp
• 2 cloves garlic, minced finely for a pungent kick
• 1 cup heavy cream, luxuriously thick
• 1/2 cup grated Parmesan cheese, sharp and salty
• 1/4 teaspoon finely ground black pepper
• 1/4 teaspoon sea salt

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the mushrooms to the skillet, sautéing until they’re golden brown and have released their moisture, approximately 5 minutes. Tip: Don’t overcrowd the pan to ensure they brown nicely.
3. Stir in the broccoli florets and minced garlic, cooking for another 3 minutes until the broccoli is vibrant and slightly tender.
4. Pour in the heavy cream, bringing the mixture to a gentle simmer. Let it cook for 2 minutes to slightly thicken.
5. Add the gnocchi to the skillet, stirring gently to coat them in the creamy sauce. Cook for 3 minutes, or until the gnocchi are heated through. Tip: If using homemade gnocchi, they may cook faster, so keep an eye on them.
6. Sprinkle in the Parmesan cheese, black pepper, and sea salt, stirring until the cheese is melted and the sauce is smooth. Tip: For a saucier dish, add a splash of pasta water to loosen the sauce.

You’ll love the creamy texture of the sauce clinging to each gnocchi, with the earthy mushrooms and crisp broccoli adding depth and freshness. Serve this dish with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last bit of sauce.

Mushroom and Broccoli Shepherd’s Pie

Even the most novice cooks can master this comforting Mushroom and Broccoli Shepherd’s Pie with a little guidance. Let’s break down the process into simple, manageable steps to ensure delicious results every time.

Ingredients

• 1 lb ground beef, preferably lean for less grease
• 2 cups fresh broccoli florets, chopped into bite-sized pieces
• 1 cup sliced cremini mushrooms, for an earthy flavor
• 1 medium yellow onion, finely diced to blend seamlessly
• 2 cloves garlic, minced for a pungent kick
• 1 cup beef broth, rich and savory
• 1 tbsp Worcestershire sauce, for depth
• 1 tsp fresh thyme leaves, for a subtle herbal note
• 2 cups mashed potatoes, creamy and smooth
• 1/2 cup shredded cheddar cheese, sharp and melty
• 1 tbsp unsalted butter, for sautéing
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet over medium heat, melt 1 tbsp unsalted butter until it’s bubbly but not browned.
3. Add 1 finely diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
4. Stir in 2 minced garlic cloves and cook for another 30 seconds until fragrant, being careful not to let them burn.
5. Add 1 lb lean ground beef to the skillet, breaking it apart with a spoon, and cook until no pink remains, about 5-7 minutes.
6. Mix in 1 cup sliced cremini mushrooms and 2 cups chopped broccoli florets, cooking for 3-4 minutes until the vegetables begin to soften.
7. Pour in 1 cup rich beef broth and 1 tbsp Worcestershire sauce, scraping the bottom of the skillet to deglaze and incorporate all the flavorful bits.
8. Season with 1 tsp fresh thyme leaves, salt, and freshly ground black pepper to taste, then simmer for 5 minutes to reduce the liquid slightly.
9. Transfer the beef and vegetable mixture to a baking dish, spreading it evenly.
10. Top with 2 cups creamy mashed potatoes, spreading them to cover the filling completely.
11. Sprinkle 1/2 cup sharp shredded cheddar cheese over the mashed potatoes for a golden, cheesy crust.
12. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly browned.
13. Let the pie rest for 5 minutes before serving to allow the filling to set.

Unbelievably hearty and satisfying, this pie boasts a creamy potato topping over a savory, vegetable-packed filling. Serve it with a crisp green salad to cut through the richness, or enjoy it as is for the ultimate comfort food experience.

Broccoli and Mushroom Stuffed Bell Peppers

Stuffed bell peppers are a versatile dish that can be customized to suit any taste, and today we’re focusing on a vegetarian version packed with flavor. Starting with the basics, we’ll guide you through creating these colorful, nutritious peppers step by step.

Ingredients

• 4 large, vibrant bell peppers (any color)
• 1 cup of finely chopped, earthy cremini mushrooms
• 1 cup of small, tender broccoli florets
• 1/2 cup of aromatic, long-grain white rice
• 1/4 cup of rich, extra virgin olive oil
• 2 cloves of pungent, minced garlic
• 1/2 teaspoon of finely ground black pepper
• 1/2 teaspoon of sea salt
• 1 cup of sharp, shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Cut the tops off the bell peppers and remove the seeds and membranes, creating a hollow cavity for stuffing.
3. In a medium saucepan, bring 1 cup of water to a boil, then add the rice, reduce heat to low, cover, and simmer for 18 minutes until tender.
4. While the rice cooks, heat the olive oil in a large skillet over medium heat, then sauté the garlic until fragrant, about 1 minute.
5. Add the mushrooms and broccoli to the skillet, cooking until the vegetables are tender and the mushrooms have released their moisture, about 5 minutes.
6. Stir in the cooked rice, black pepper, and sea salt, mixing well to combine all the flavors.
7. Stuff each bell pepper with the vegetable and rice mixture, then top with shredded cheddar cheese.
8. Place the stuffed peppers in a baking dish and bake for 25 minutes, or until the peppers are tender and the cheese is bubbly and golden.

These broccoli and mushroom stuffed bell peppers emerge from the oven with a delightful contrast of textures—the crisp-tender peppers giving way to a savory, cheesy filling. Try serving them alongside a crisp green salad for a complete meal that’s as pleasing to the eye as it is to the palate.

Garlic Parmesan Mushroom and Broccoli Pizza

Now, let’s dive into creating a mouthwatering Garlic Parmesan Mushroom and Broccoli Pizza that’s perfect for any occasion. This recipe combines the earthy flavors of mushrooms with the crisp freshness of broccoli, all atop a golden, crispy crust.

Ingredients

• 1 pre-made pizza dough (store-bought or homemade, room temperature)
• 2 tablespoons rich extra virgin olive oil
• 3 cloves garlic, minced (fresh and aromatic)
• 1 cup shredded Parmesan cheese (high-quality, finely grated)
• 1 cup sliced cremini mushrooms (fresh and earthy)
• 1 cup small broccoli florets (bright green and crisp)
• 1/2 teaspoon crushed red pepper flakes (for a subtle heat)
• 1/2 teaspoon sea salt (fine, for even seasoning)

Instructions

1. Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside to ensure a crispy crust.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch circle, aiming for an even thickness.
3. Brush the dough with olive oil, leaving a 1-inch border for the crust, to prevent sogginess.
4. Evenly sprinkle the minced garlic over the oiled dough, ensuring every bite is flavorful.
5. Distribute the shredded Parmesan cheese, followed by the mushrooms and broccoli, covering the dough evenly.
6. Season with crushed red pepper flakes and sea salt for a balanced flavor profile.
7. Transfer the pizza to the preheated stone or sheet and bake for 12-15 minutes, until the crust is golden and the cheese is bubbly.
8. Let the pizza cool for 2 minutes before slicing to allow the toppings to set.

Golden and aromatic, this pizza offers a delightful crunch with every bite, thanks to the perfectly baked crust and fresh vegetables. Serve it with a side of marinara sauce for dipping or a light arugula salad to complement the rich flavors.

Mushroom and Broccoli Lentil Stew

On a chilly evening, nothing warms the soul quite like a hearty bowl of Mushroom and Broccoli Lentil Stew. This dish combines earthy flavors with nutritious ingredients, making it a perfect meal for any night of the week.

Ingredients

• 1 cup dried green lentils, rinsed and picked over
• 2 tbsp rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 2 cups fresh broccoli florets
• 4 cups vegetable broth, low-sodium
• 1 tsp smoked paprika
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute, until fragrant.
4. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 8 minutes.
5. Pour in the rinsed lentils and vegetable broth, bringing the mixture to a boil.
6. Reduce heat to low, cover, and simmer for 20 minutes, or until lentils are tender but not mushy.
7. Stir in the broccoli florets, smoked paprika, black pepper, and sea salt. Cover and cook for an additional 5 minutes, until broccoli is bright green and tender-crisp.
8. Tip: For a thicker stew, mash a few lentils against the side of the pot before adding the broccoli.
9. Tip: If you prefer a smokier flavor, add an extra pinch of smoked paprika.
10. Tip: Always taste and adjust seasoning before serving to ensure the perfect balance of flavors.

Finished with a sprinkle of fresh herbs, this stew boasts a comforting texture and a deep, savory flavor that pairs wonderfully with a slice of crusty bread. For a creative twist, serve it over a bed of quinoa or with a dollop of Greek yogurt on top.

Broccoli and Mushroom Fried Rice

This versatile dish combines the earthy flavors of mushrooms with the crisp freshness of broccoli, all tossed together in a savory fried rice that’s perfect for any meal of the day. Let’s dive into making this delicious and nutritious Broccoli and Mushroom Fried Rice.

Ingredients

• 2 cups of day-old jasmine rice, grains separated
• 1 cup of fresh broccoli florets, chopped into bite-sized pieces
• 1 cup of sliced cremini mushrooms, earthy and firm
• 2 tablespoons of rich extra virgin olive oil
• 2 farm-fresh eggs, lightly beaten
• 3 cloves of garlic, minced to release their aromatic flavor
• 1 tablespoon of soy sauce, for a deep umami kick
• 1/2 teaspoon of finely ground black pepper, for a subtle heat
• 1/4 cup of green onions, thinly sliced for a crisp finish

Instructions

1. Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add the minced garlic and sauté for 30 seconds, until fragrant but not browned, to avoid bitterness.
3. Introduce the sliced cremini mushrooms to the skillet, cooking for 3-4 minutes until they start to golden, stirring occasionally for even cooking.
4. Push the mushrooms to one side of the skillet, pour the beaten eggs into the other side, and scramble until just set, about 1 minute.
5. Mix the eggs with the mushrooms, then add the remaining tablespoon of olive oil and the day-old jasmine rice, breaking up any clumps with a spatula.
6. Stir in the chopped broccoli florets, cooking for 2-3 minutes until they turn bright green and slightly tender.
7. Drizzle the soy sauce over the rice and vegetables, tossing everything together to ensure even distribution.
8. Sprinkle the finely ground black pepper and sliced green onions over the top, giving one final toss to combine.

Delight in the contrasting textures of the crispy broccoli and tender mushrooms against the fluffy rice, with each bite offering a harmonious blend of flavors. Serve this dish as a standalone meal or alongside your favorite protein for an extra satisfying dinner.

Summary

Mouthwatering and nutritious, these 18 creamy mushroom and broccoli recipes are a treasure trove for any home cook looking to spice up their meal routine. From comforting soups to hearty pastas, there’s something for everyone. We’d love to hear which recipes you try and adore—drop a comment below! Don’t forget to share the love by pinning your favorites on Pinterest. Happy cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.