This pan-steamed broccolini side dish is simple, quick, and delicious. It’s gluten-free and can be easily made vegan.

Pan-Steamed Broccolini with Portobello Mushrooms

Steamed broccolini with portobello mushrooms isn’t a bad idea for a side dish, is it? At least this duo is more exciting than your average head of steamed broccoli. However, there’s more to these steamed veggies than meets the eye.

Not only does this recipe require just five steps, a handful of simple ingredients, and 12 minutes from start to finish (making it a perfect pairing for a weeknight dinner), but your taste buds will be surprised and delighted as you experience a flavor explosion with every bite.

I know, that the words “steamed vegetables” and “an explosion of flavor” are not often used in the same sentence. But you can trust me on this one. The secret weapons used to steam and flavor the broccolini and portobello mushrooms are common ingredients people use all the time. In my opinion, they just aren’t utilized enough when it comes to cooking vegetables. Ready to discover what they are? Drumroll, please… Garlic, a good broth, Worcestershire sauce, and red pepper flakes. So simple!

Pan-Steamed Broccolini with Portobello Mushrooms

By the way, if you haven’t had broccolini before and you’re wondering what it is, it’s basically a hybrid of Chinese broccoli (gai lan) and regular broccoli. It’s long, crunchy, delicious, and slightly sweet.

Steamed Broccolini Recipe Nutrition Info and Substitutes

This steamed broccolini with portobello mushrooms is a great side dish if you’re cooking for company, especially if they’re nutrition enthusiasts. It’s naturally gluten-free and loaded with potassium, dietary fiber, calcium, vitamin A, and vitamin C. The bright green hue of the cooked broccolini also shows off its rich chlorophyll content (a powerful antioxidant).

Just note that if you’re cooking for more than two people, you’ll want to double or triple this recipe.

If you’re cooking for vegan guests, you can use vegetable broth instead of meat broth. Also, don’t forget to also check your Worcestershire sauce label, because some brands include anchovies. If you need a vegan-friendly Worcestershire substitute, you could use coconut aminos.

Pan-Steamed Broccolini with Portobello Mushrooms

If you’re a sous vide lover like me, this side dish makes a heavenly pairing with sous vide steak. As a bonus, you can use the sous vide steak juice in place of any broth to further elevate the flavor. If you go this route, you only need only three ingredients and five minutes to make this side dish. There’s a method for that down below.

Lastly, if your local grocery store doesn’t have broccolini or portobello mushrooms in stock, this recipe would also work well with brussels sprouts, asparagus, crimini mushrooms, and broccoli florets.

Not a spice or Worcestershire sauce fan? I’d recommend grating some lemon zest, coating with some lemon juice, and topping with grated parmesan cheese instead.

Sous Vide Steak Married with This Steamed Broccolini (Too Good Not to Try) 

One pan. Three ingredients. Five minutes. That’s all you need to make this tantalizing vegetable side dish when pairing it with a sous vide steak. You’ll use the steak juice in the sous vide bag to flavor the veggies. It requires far fewer ingredients than the original method because you have likely already seasoned your sous vide steak really well. The steak juice should offer plenty of flavors, which means you don’t need the other recommended seasonings listed in this recipe. 

Sous Vide Steak with Steamed Broccolini and Portobello Mushrooms

Here’s how it’s done:

  1. Sear your sous vide steak on the stove, transfer it from the pan to a serving plate and let it rest.
  2. Place the broccolini and portobello mushrooms in the same pan over medium-high heat. No extra oil or butter is needed. What’s leftover in the pan from searing should suffice. 
  3. Add the steak juice from the sous vide bag to the pan.
  4. Cover and let steam for five minutes or so. Easy peasy! By the time your steak is rested and ready to be served, your broccolini and mushrooms are also done. Isn’t that great?
Print

Pan-Steamed Broccolini with Portobello Mushrooms

This pan-steamed broccolini side dish is simple, quick, and delicious. It’s gluten-free and can be easily made vegan.

  • Author: Sharon Chen
  • Prep Time: 5 minutes
  • Cook Time: 7 minutes
  • Total Time: 12 minutes
  • Yield: 2 servings 1x
  • Category: Side Dish
  • Method: Steamed
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Scale
  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic, minced
  • One bunch (about 12 ounces) of broccolini
  • 2 portobello mushrooms, stems removed (about 8 ounces)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons sous vide steak juice, beef broth, chicken broth, or vegetable broth
  • 1 tablespoon Worcestershire sauce (optional)
  • Red pepper flakes (optional)

Instructions

  1. Heat a large sauté pan (with lid) over medium-high heat, add olive oil and swirl for the oil to coat the pan well.
  2. Add garlic and quickly sauté with a spatula. Place broccolini in the pan, spread it out, and place portobello mushrooms, cap side down, on the side.
  3. Season with salt and pepper to taste.
  4. Add the cooking liquid of your choice and Worcestershire sauce if using. Cover the pan immediately to steam for 5-7 minutes.
  5. Dish and serve with a dash of red pepper flakes if desired.

Nutrition

  • Serving Size: 1
  • Calories: 179
  • Sugar: 11.5g
  • Sodium: 133.7mg
  • Fat: 16.1g
  • Saturated Fat: 2.3g
  • Trans Fat: 0g
  • Carbohydrates: 33.3g
  • Fiber: 11.9g
  • Protein: 14.8g
  • Cholesterol: 0mg
Pan-Steamed Broccolini with Portobello Mushrooms
98 Shares

5 thoughts on “Pan-Steamed Broccolini with Portobello Mushrooms”

  1. I love broccolini, and this is my absolute favorite recipe to make it! Thanks so much for sharing!

  2. These are the perfect side dish with baked chicken! My kids love broccolini instead of broccolis and the mushrooms are a good pair to have. The more veggies the better!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating