Baked Broccoli and Mushrooms with Crispy Shallots

Name: Baked Broccoli and Mushrooms with Crispy Shallots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Canola oil, for frying; 4 large shallots, very thinly sliced crosswise and separated into rings (2 1/2 cups); 1/2 cup rice flour; 2 1/2 pounds broccoli, cut into small florets, stems peeled and sliced into 1/4-inch coins; 6 tablespoons unsalted butter, cubed; 2 tablespoons extra-virgin olive oil; 1 pound cremini or button mushrooms, thinly sliced; Kosher salt; Freshly ground pepper; 1 garlic clove, minced; 3/4 pound sharp cheddar cheese, shredded (4 cups)

Servings: persons

Canola oil, for frying
4 large shallots, very thinly sliced crosswise and separated into rings (2 1/2 cups)
1/2 cup rice flour
2 1/2 pounds broccoli, cut into small florets, stems peeled and sliced into 1/4-inch coins
6 tablespoons unsalted butter, cubed
2 tablespoons extra-virgin olive oil
1 pound cremini or button mushrooms, thinly sliced
Kosher salt
Freshly ground pepper
1 garlic clove, minced
3/4 pound sharp cheddar cheese, shredded (4 cups)

1
In a medium saucepan, heat 1/2 inch of canola oil until shimmering.
2
In a bowl, toss the shallots with the rice flour.
3
In four batches, fry the shallots, stirring gently, until golden, about 2 minutes.
4
Using a slotted spoon, transfer the shallots to a paper towellined plate.
5
Preheat the oven to 375.
6
In a large pot of salted boiling water, blanch the broccoli until just crisp-tender, 2 to 3 minutes.
7
Drain and pat dry.
8
Transfer to a large ceramic baking dish.
9
In a large skillet, melt 2 tablespoons of the butter in the oil and cook over moderately high heat, stirring, until the butter turns golden, 2 minutes.
10
Add the mushrooms, season with salt and pepper and cook over moderately high heat until browned, 8 minutes.
11
Add the garlic and cook for 1 minute.
12
Scrape the mushrooms into the baking dish.
13
Add the cheese and toss.
14
Spread the vegetables in an even layer and scatter the remaining 4 tablespoons of butter on top.
15
Bake the casserole for about 15 minutes, until the cheese is just melted.
16
Sprinkle the crispy shallots on top and bake for 15 minutes longer, until bubbling and the broccoli is hot.
17
Let stand for 5 minutes before serving.

772

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Canola oil, for frying, 4 large shallots, very thinly sliced crosswise and separated into rings (2 1/2 cups), 1/2 cup rice flour, 2 1/2 pounds broccoli, cut into small florets, stems peeled and sliced into 1/4-inch coins, and more.

Yes, Baked Broccoli and Mushrooms with Crispy Shallots falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!