Description

This Garlic Butter Mushrooms and Broccoli Skillet is a healthy, low-carb, keto-friendly side dish packed with flavor. Tender broccoli florets and juicy sautéed mushrooms are cooked in a rich garlic butter sauce and seasoned with herbs and black pepper for a restaurant-quality dish that comes together in under 20 minutes. Perfect for weeknight dinners, meal prep, weight-loss meal plans, and healthy eating lifestyles.

Whether you’re looking for a quick vegetable side dish, a keto broccoli recipe, or an easy mushroom skillet recipe, this versatile dish pairs beautifully with grilled chicken, steak, salmon, or plant-based proteins.

Ingredients

For the Garlic Butter Mushrooms and Broccoli

• 4 cups fresh broccoli florets
• 16 oz (450g) button mushrooms, sliced
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon Italian seasoning
• ¼ teaspoon red pepper flakes (optional)
• 1 tablespoon lemon juice
• 2 tablespoons grated Parmesan cheese (optional)
• Fresh parsley for garnish

Instructions

Step 1: Prepare the Vegetables

Wash and cut the broccoli into bite-sized florets. Clean and slice the mushrooms evenly to ensure uniform cooking.

Step 2: Cook the Broccoli

Bring a pot of water to a boil. Blanch broccoli for 2 minutes, then transfer immediately to ice water. Drain and set aside.

Step 3: Sauté the Mushrooms

Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.

Add sliced mushrooms and cook for 5-7 minutes until golden brown and tender.

Step 4: Add Garlic

Stir in minced garlic and cook for 30 seconds until fragrant.

Step 5: Combine Ingredients

Add broccoli florets to the skillet. Toss everything together.

Add remaining butter, salt, pepper, Italian seasoning, and red pepper flakes.

Cook for another 3-4 minutes until vegetables are coated in the garlic butter sauce.

Step 6: Finish and Serve

Drizzle lemon juice over the vegetables.

Sprinkle with Parmesan cheese and garnish with fresh parsley.

Serve immediately.

Nutrition Information (Per Serving)

• Calories: 145
• Protein: 5g
• Carbohydrates: 9g
• Fiber: 3g
• Fat: 10g
• Saturated Fat: 5g
• Sodium: 290mg

Values are approximate.

Expert Tips

How to Make Mushrooms More Flavorful

• Do not overcrowd the pan.
• Cook mushrooms over medium-high heat.
• Allow mushrooms to brown before stirring.
• Use real butter for richer flavor.

Best Mushrooms for This Recipe

• White button mushrooms
• Cremini mushrooms
• Baby Bella mushrooms
• Portobello mushrooms

Storage Instructions

Store leftovers in an airtight container for up to 4 days in the refrigerator.

Reheat in a skillet for the best texture.

Frequently Asked Questions (FAQs)

Can I use frozen broccoli?

Yes. Thaw and drain excess water before adding it to the skillet to prevent sogginess.

Is this recipe keto-friendly?

Absolutely. Broccoli and mushrooms are low in carbohydrates, making this a great keto side dish.

Can I make it vegan?

Yes. Replace butter with vegan butter or extra virgin olive oil and omit Parmesan cheese.

What protein goes best with this dish?

Popular options include:

• Grilled chicken breast
• Steak
• Salmon
• Shrimp
• Tofu
• Tempeh

Can I meal prep this recipe?

Yes. It stores well and can be prepared up to four days in advance.

How do I prevent mushrooms from becoming watery?

Cook them in a hot skillet and avoid adding salt until they begin to brown.