This delightful vegetarian mushrooms blue cheese recipe with broccoli is easy to make and delicious. Add a slice of bread on the side, and you will not need anything else for dinner.
I've made this vegetarian broccoli mushrooms blue cheese recipe quite a few times lately; I just like it so much. It is delicious and can be served as a meal on its own or as a side dish for chicken or fish. When eaten as a side dish, I only make about half of it.
Recipe ingredients
- Broccoli: one head. It usually weighs about 1 lb/ 500 g. Frozen can be substituted. Add to the pan while still frozen and cook as instructed. After 3-4 minutes it should be defrosted and very slightly cooked. If the frozen florets are very large (like my frozen broccoli often is), cut it into smaller pieces once cool enough to handle.
- Mushrooms: I like button mushrooms for this recipe because they are just so pretty. However, mushrooms of any size can be used instead; just slice or quarter them. If wild mushrooms are available, they would be great as well.
- Blue cheese: Most sorts are vegetarian, meaning that they are made without animal rennet. However, it is always best to check the label if you are a vegetarian. Gorgonzola is definitely not vegetarian, as it is a DOC listed (Denominazione di origine controllata—controlled designation of origin ). It has to be made with animal rennet; otherwise, it cannot be called Gorgonzola. Some Roquefort sorts are not vegetarian, either.
- But if you have some Gorgonzola and are not a vegetarian, try this Creamy Gorgonzola Risotto with Pumpkin.
- Other ingredients: olive oil, butter, salt, and pepper.
How to make this vegetarian blue cheese recipe?
- Cut the broccoli into florets. Peel the stem and cut it into smallish cubes.
- Blanch in boiling water for 3 minutes and refresh under cold running water. This will make it a vibrant green. Let drain well.
- Clean the mushrooms by rubbing them with kitchen paper. Don't wash them unless they are covered in dirt that you cannot remove otherwise. Washing them will make them soak in some water. If using button mushrooms, halve the larger ones. If using larger mushrooms, quarter them or slice them thickly.
- Heat the oil and the butter in a large cast-iron skillet.
- Cook the mushrooms until golden, about 4-5 minutes.
- Add broccoli and cook, covered, for about 3 minutes, stirring carefully a couple of times in between.
- Season well, crumble the cheese on top, and let stand for a couple of minutes until the cheese melts slightly.
How to serve?
Serve with crusty bread as a main dish. You can also make broccoli mushroom blue cheese pasta or serve the cheesy vegetables over rice. Make a simple green salad with yogurt dressing or vinaigrette on the side.
Or serve as a side dish with cast-iron chicken breast or cast-iron chicken thighs, with cast-iron pork tenderloin, air fryer frozen chicken breast, with any kind of grilled/pan-fried meats or sausages cooked from frozen. A super side dish for Brats in the Oven or Brats in the Air Fryer.
More broccoli and mushrooms
- Broccoli Potato Casserole
- Buttered Vegetables
- Baked Broccoli and Cauliflower Balls
- Best Mushrooms for Steak
- Easy Mushroom Stew
- Mushroom Gravy for Chicken
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Broccoli Mushroom Blue Cheese Recipe
Make a delightful vegetarian broccoli mushrooms blue cheese recipe. A slice of bread on the side, and you will not need anything else for dinner.
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Servings: 4 servings
Calories: 158kcal
Ingredients
- 1 lb broccoli
- 1 tablespoon olive oil
- 1 teaspoon butter
- 1 lb mushrooms
- 2 oz blue cheese Note
- ½ teaspoon fine sea salt and freshly ground black pepper
Instructions
- Clean the broccoli, peel, chop the stem into cubes, and divide the florets.1 lb broccoli/ 450 g
- Cook broccoli: Bring a large pan of water to a boil. Add the broccoli stem cubes first. After one minute, add the broccoli florets and boil for about 3 minutes; they should not get too soft. Drain and refresh under cold water. Let drain well.
- Clean mushrooms: In the meantime, clean the mushrooms by rubbing them well with kitchen paper. Halve the larger ones.1 lb mushrooms/ 450 g
- Cook mushrooms: Heat the oil and butter in a large cast-iron skillet or heavy-bottomed/non-stick pan. Cook the mushrooms for about 5 minutes, until golden. Add the broccoli and mix well. Cook, covered, for about 3 minutes, stirring a few times carefully in between.1 tablespoon olive oil + 1 teaspoon butter
- Add cheese: Season generously with salt and freshly ground black pepper, and scatter the crumbled cheese on top. Leave to stand for 1 or 2 minutes to allow the cheese to melt slightly.½ teaspoon fine sea salt and freshly ground black pepper + 2 oz blue cheese
- Serve with crusty bread, pasta or rice as a main dish or as a side dish.
Notes
Blue cheese: Most sorts are vegetarian, meaning that they are made without animal rennet. However, it is always best to check the label if you are a vegetarian. Gorgonzola is not vegetarian, as it is a DOC listed (controlled designation of origin ). It has to be made with animal rennet; otherwise, it cannot be called Gorgonzola. Some Roquefort sorts are not vegetarian, either.
Nutrition
Serving: 1/4 of the dish | Calories: 158kcal | Carbohydrates: 15g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Cholesterol: 12mg | Sodium: 352mg | Fiber: 7g | Sugar: 4g
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Angel says
Used microwave steamer broccoli florets cooked in microwave for 7 minutes & lemon juice because of no fresh lemons. Added a couple of handfuls of chopped walnuts for an extra protein punch. Baked at 350 degrees for 15 minutes. NEVER thought to combine broccoli and blue cheese, but this was ABSOLUTELY AMAZING!!!
Adina says
So happy to hear it, Angel. Thank you for the feedback! 🙂
Hess says
Do you think this would go well with marinated chicken?
Also, do you think it would be nice without mushrooms or are the mushrooms mellowing down the blue cheese flavour? I just don’t have any mushrooms handy.
Adina says
Hi Hess. I am sure this would make a great side dish for chicken. Mushrooms are great, but of course you can leave them out, especially if you are serving chicken. If you are worried about the cheese flavor being too strong, start with less than required and add more to taste. I would probably use less cheese myself when leaving out the mushrooms, they make out half of the vegetables, so the cheese might be too much.
Angie@Angie's Recipes says
I love this combo too. Simple yet very tasty, Adina.
Kathryn @ Family Food on the Table says
Broccoli is one of my favorite side dishes and I have been looking for new ways to jazz it up - this looks perfect! What a great combination of flavors 🙂
allie @ Through Her Looking Glass says
I love blue cheese Adina. This is a great dish. I'd never have thought of this combination, but it looks mouthwatering!!! Pass me a fork!!!
Denise Browning says
A comforting and delicious meatless dish... I could eat it all by myself.
Marvellina @ What To Cook Today says
My kids love broccoli, I just have to try this !!
Adina says
That is not something that I hear often, that kids love broccoli. Lucky you! 🙂
Cheyanne @ No Spoon Necessary says
The hubs and I eat broccoli daily as a snack (we are weird, I know), but ours is never as fancy as this!! Loving the broccoli, mushroom and blue cheese combo! I could, and will, totally eat this as a meal! Cheers, dear!
Adina says
Need to eat more vegetables as snack, you give me a bad conscience. Do you cook it a bit or eat it raw?
mjskit says
What a great meatless main idea! The blue cheese was a surprise and I love it as a little protein to an already delicious dish!
Adina says
The blue cheese really fits to this dish, I liked every crumble of it.
Kathy @ Beyond the Chicken Coop says
I love the crumbled blue cheese on this dish! Sounds like a perfect side dish to me!
Adina says
Thank you, Kate. We had it with salmon last week and it was great.
Meghan | Fox and Briar says
I've never really combined broccoli and mushrooms but this sounds like a delicious combo!
Adina says
They are a really good match, Meghan. 🙂
Melanie @ Melanie Cooks says
I love vegetarian main dishes! Broccoli and mushrooms is a great combo, and I can only imagine how great melted blue cheese tastes with them! Delicious!
Adina says
Thank you, Melanie.
Adina says
Glad to have you back again, Anu. I hope you try this. 🙂
Anu - My Ginger Garlic Kitchen says
Broccoli mushroom is one of my favorite combos in the whole wide world, but never thought of adding blue cheese to it. Sounds and looks super intriguing. I need to give it a go ASAP! Thanks for this awesome share! 🙂