- 12
- 50 mins
- 55 mins
Ingredients
- 1 1/2 oz rustic sourdough bread, torn into 1/2-inch pieces (1 cup)
- 3 Tbsp canola oil, divided
- 10 cups chopped broccoli florets (from 3 medium heads)
- 1/4 cup water
- 3 cups chopped fresh cremini mushrooms (about 4 oz)
- 1/2 cup finely chopped yellow onion
- 2 tsp minced garlic
- 2 Tbsp all-purpose flour
- 2 cups whole milk
- 1/2 cup canola mayonnaise
- 1/2 tsp plus 1/8 tsp kosher salt
- 1/2 tsp black pepper
- 1/8 tsp ground nutmeg
- Cooking spray
- 1 1/2 oz cheddar cheese, finely shredded (about 1/3 cup)
Preparation
Step 1
Preheat boiler to high with oven rack in top third of oven. Place bread pieces in a food processor; process until finely crumbled, about 30 seconds. Transfer to a small bowl; toss with 1 tablespoon oil, and set aside.
Combine broccoli and 1/4 cup water in a large microwavable glass bowl; cover loosely with plastic wrap. Microwave at high until crisp-tender, about 5 minutes. Drain; set aside.
Heat 1 Tablespoon oil in a large skillet over medium-high. Add mushrooms; cook, stirring occasionally, until golden, about 8 minutes. Transfer to a bowl; set aside.
Wipe skillet clean; add remaining 1 Tablespoon oil, and heat over medium. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minutes. Sprinkle with flour; cook, stirring constantly, until onion pieces are evenly coated, about 1 minute. Whisk in milk; bring to a simmer over medium-high, stirring occasionally. Simmer, stirring occasionally, until thickened, about 4 minutes. Whisk in mayonnaise, salt, pepper, and nutmeg until smooth. Add broccoli and mushrooms; stir to combine. Cook, stirring occasionally, until mixture is hot, about 2 minutes.
Transfer broccoli mixture to an 11- x 7-inch glass or ceramic baking dish lightly coated with cooking spray; sprinkle with breadcrumbs and cheese. Broil until golden and bubbling, about 3 minutes.