Скачать или смотреть Mushroom Broccoli Bowl🍚🍄‍🟫🥦

Who said healthy can’t be fun? 😎🥦🍄 This Mushroom Broccoli Rice Bowl is here to prove greens and shrooms can throw a full-on flavor party in your mouth 🎉💚 Drop your fave emoji if you’re diving in today! 🍄🥦🍚

Ingredients:
For the roasted broccoli:
• Broccoli florets – 2 cups
• Olive oil – 1–2 tbsp
• Salt – to taste
• Black pepper – to taste
• Paprika or chili flakes – 1 tsp (optional, for heat)

For the creamy mushroom sauce:
• Butter – 1–2 tbsp
• Mushrooms – 1 cup, sliced (any variety you like)
• Garlic – 2 cloves, minced
• Seasonings: paprika, black pepper, salt, oregano, chili flakes (to taste)
• Cream – 1/2 cup (or 1/4 cup cream + 1/4 cup milk for a lighter version)
• Parmesan or other grated cheese – as desired

To assemble:
• Cooked rice or any grain of choice

⸻

Method:

1. Roast the broccoli:
1. Preheat your oven to 180°C (350°F).
2. Toss the broccoli florets with olive oil, salt, pepper, and paprika or chili flakes until well coated.
3. Spread them evenly on a baking tray.
4. Roast for 25–30 minutes, flipping halfway through, until the broccoli is charred and crispy.

2. Make the creamy mushroom sauce:
1. Heat butter in a pan over medium-high heat until sizzling.
2. Add the sliced mushrooms and cook for a few minutes until they start to soften.
3. Add minced garlic and your seasonings (paprika, black pepper, salt, oregano, chili flakes). Cook for another 2–3 minutes until mushrooms are golden and most of their water has evaporated.
4. Pour in the cream (or cream + milk) and stir to combine.
5. Add the grated cheese “measured with your soul” 😋.
6. Let it simmer until thickened but still creamy. Add more cream or milk if you want a looser sauce.

3. Assemble the bowl:
1. In a serving bowl, add a base of cooked rice.
2. Top with roasted broccoli.
3. Pour over the creamy mushroom sauce.
4. Enjoy immediately!


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