Broccoli, Mushroom & Whole Grain Bake

Looking for a warm and comforting side dish that's perfect for Thanksgiving and other fall or winter celebrations, without all the extra fat and calories? Try this tasty and easy recipe! ​

Serves 6 as a side dish

  • 2 cups cooked brown rice, farro or barley
  • 1 head of broccoli, tender stems and florets finely chopped
  • 1 (8 oz.) package brown mushrooms, finely chopped
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon salt-free seasoning
  • 1/2 cup lowfat ricotta cheese
  • 1/4 cup plain nonfat Greek yogurt
  • 1 egg, beaten
  • 1 tablespoon minced fresh basil
  • 2/3 cup shredded lowfat mozzarella cheese
  • Salt and freshly ground pepper

Preheat oven to 350°; spray a 1.5-quart baking dish with nonstick spray. In a large lidded sauté pan, warm olive oil over medium-high heat until it shimmers. Add onion and mushrooms and stir to coat with oil; reduce heat to medium and sauté until translucent, about 8 minutes. Add garlic, seasoning and pinch of salt; sauté 1 minute. Add chopped broccoli stems and florets, raise the heat to medium-high and stir-fry the broccoli for 2 to 3 minutes, until it just begins to brown. Add 2 tablespoons of water to the pan and quickly cover; steam the broccoli until it's tender, about 2 minutes.

In a small bowl, whisk together the ricotta, yogurt and egg until well-combined. In a large mixing bowl, combine cooked grains, cooked vegetables and basil. Add salt and pepper to taste. Add ricotta mixture and 1/2 of the cheese, and stir gently to combine. Transfer mixture to the prepared baking dish; top with remaining cheese, then cover the pan with a piece of foil spritzed with baking spray. Bake for 30 minutes, then remove the foil and bake 20 more minutes, until the cheese begins to brown in spots. Let sit 10 minutes before serving. 

Nutrition facts (per serving):

  • 210 calories
  • 9g fat
  • 230mg sodium
  • 20g carbs
  • 2g fiber
  • 13g protein