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    You are in: Home / Recipes / Sautéed Broccoli and Mushrooms Recipe
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    Sautéed Broccoli and Mushrooms

    Average Rating:

    3 Total Reviews

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    • on November 19, 2009

      A really nice combination of flavors. I substituted red onion for the shallots. The broccoli florets were frozen. I did sprinkle lightly with sliced almonds.

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    • on July 27, 2009

      Great flavours! I didn't quite have enough mushrooms so I added abit of chopped red bell peppers. And, instead of red pepper flakes I added essence spice. Not a fan of nuts in my meals so didn't add them. Sometimes I add chopped waterchestnuts in place of nuts for the crunch, I'll try that next time. Absolutely loved this dish, thanks for sharing.

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    • on September 15, 2007

      Loved it! Nice to have a recipe that combines two of our favorite vegetables. Thanks for adding the red pepper flakes; I loved the zing this added. I left the almonds out, out of concerns for calories and fat ... and I ended up leaving out the chicken broth, because there was so much liquid left from the mushrooms and sherry that I felt I didn't need it. (I used cremini mushrooms.) Lovely -- thanks for posting this!

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    Nutritional Facts for Sautéed Broccoli and Mushrooms

    Serving Size: 1 (113 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 89.8
     
    Calories from Fat 23
    25%
    Total Fat 2.5 g
    3%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 163.8 mg
    6%
    Total Carbohydrate 6.5 g
    2%
    Dietary Fiber 0.4 g
    1%
    Sugars 1.1 g
    4%
    Protein 3.0 g
    6%

    The following items or measurements are not included:

    reduced-sodium fat-free chicken broth

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