I love my veggies I really do. However, sometimes I need to shake up my old standby steamed vegetable dishes a bit. Otherwise, all my healthy intentions for my freshly purchased (or home grown) vegetables go right down the drain, along with said veggies, wilted and sad, devoid of any remaining nutrition in the dead little suckers since I never got them out of my fridge to eat.

I created this recipe to save my own veggies from an untimely demise. I am happy to boast that this recipe it is downright delish! I defy you not to enjoy it. It is a big hit with guests and so easy to make in just about 15 minutes.

The Skinny on Shitakes:

According to the America Cancer Society, Shiitake mushrooms are the second most commonly cultivated edible mushrooms in the world. Studies in animals have found antitumor, cholesterol-lowering, and virus-inhibiting effects in compounds in shiitake mushrooms. Although these finding are not conclusive, including mushrooms in your diet has many other health benefits beyond potentially cancer.

Learn more here

A bit about Broccoli-

This flower vegetable is rich source of vitamin-K; and B-complex group of vitamins like niacin (vit B-3), pantothenic acid (vit.B-5), pyridoxine (vit.B-6), and riboflavin. The flower heads also have some amount of omega-3 fatty acids. Furthermore, it is also a good source of minerals like calcium, manganese, iron, magnesium, selenium, zinc and phosphorus.

Learn more here

Now, on to the Recipe…

Sautéed Broccoli-Shitake Skillet with Panko Nut Crust

Yield: 4-6 servings

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Ingredients

• 1/4 Cup Pine Nuts
• 1/2 Cup Ian’s Naturals Parmesan Garlic Panko breadcrumbs
• ¼ Cup freshly grated Parmesan cheese
• 2 Tablespoons unsalted butter
• 1 Tablespoon olive oil
• 1 Large medium head of fresh broccoli, cut the tops into florets, trim and peel stems with a vegetable peeler, then slice into bite size slices
• 10-12 Large shiitake mushrooms. Wipe caps clean with a damp paper towel, trim off ends of stems, then remove stems completely and chop fine. Slice caps into 3 or 4 sections
• 1 Teaspoon My Sage Gourmet Tuscan Herb Seasoning
• Freshly ground pepper

Instructions

1. In a medium size bowl, combine Pine Nuts, Panko breadcrumbs and parmesan cheese. Set aside. 
Cover a rimmed cookie sheet or other broiler safe pan with foil. .Set aside.
2. Place butter and olive oil in a large skillet over high heat. Add the broccoli and mushrooms, using a large wooden spoon stir to coat broccoli and mushrooms with the butter/oil mixture.
 Cook for 3-4 minutes without stirring or until the broccoli is barely fork tender. It should still be crispy when you taste test it.
3. Turn Broiler on high, pour cooked broccoli mixture (including butter/oil) onto your cookie sheet
. Sprinkle Pine Nut/Panko/Parmesan mixture over broccoli mixture, place under hot broiler for 1-2 minutes, just until Parmesan is melted-. Watch closely as pine nuts burn easily.
4. Carefully remove from oven.
5. Plate and enjoy your creation!

Recommended Products

• 
  My Sage Gourmet Tuscan Herb Seasoning

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 311Total Fat: 21gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 31mgSodium: 539mgCarbohydrates: 23gFiber: 7gSugar: 4gProtein: 12g

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