Creamy mushroom and broccoli bake

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Creamy mushroom broccoli bake Easy Food

Serves 12


1.3kg broccoli, cut into bite-sized florets
120g butter, plus extra for greasing
½ onion, finely chopped
220g mushrooms, finely chopped
5 tbsp plain flour
950ml fresh milk
220g mature Cheddar, grated
1 tsp salt
½ tsp black pepper


For the topping:
100g breadcrumbs
30g butter, melted


  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6 and grease a baking dish with butter.
  2. Bring a large pot of water to boil and cook the broccoli for 3-4 minutes, until just barely tender. Drain the broccoli in a colander and rinse with cold water.
  3. Melt half of the butter in a pan over a medium-high heat. Add the onion and mushrooms and cook, stirring occasionally, for about 10 minutes until the liquid released by the mushrooms has all evaporated. Transfer to a bowl and set aside.
  4. Melt the remaining butter in a medium saucepan over a medium heat, then add the flour and whisk for 1-2 minutes until the mixture is lightly browned and has a nutty aroma. Slowly add the milk, whisking constantly until it has all been added. Cook for 2-3 minutes, until the mixture thickens.
  5. Add one-third of the Cheddar and stir until completely melted. Remove from the heat and stir in the onions and mushrooms, then season with the salt and pepper.
  6. Place the broccoli in the prepared baking dish and sprinkle with another third of the Cheddar. Pour the sauce over the broccoli, then sprinkle with the remaining Cheddar.
  7. In a small bowl, combine the breadcrumbs with the melted butter until all of the crumbs are moistened. Sprinkle them over the top.
  8. Bake for 20-25 minutes until the top is golden brown and the sauce is bubbling. Remove from the oven and rest for 10 minutes before serving.

Per serving: 257kcals, 14.9g fat (8.8g saturated), 20.8g carbs, 7.2g sugars, 12.3g protein, 3.6g fibre, 0.508g sodium

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