4 Serves
31 Mins
Heat the olive oil in a non-stick skillet over medium heat.
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Vitamin E
1 mg / 15 mgVitamin K
64 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
32 µg / 400 µgCalcium
83 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
16 mg / 420 mgPhosphorus
83 mg / 1,250 mgPotassium
268 mg / 4,700 mgSodium
186 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
6 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Add the broccoli florets to the skillet and sauté for 5 minutes, adding small splashes of chicken broth as needed to prevent sticking and ensure even cooking.
Incorporate the mushrooms and minced garlic into the pan, cooking for an additional 10 minutes until the vegetables are tender.
Stir in the fresh basil, parsley, and mixed herbs, cooking for 1 minute to release their aromatics.
Finish the dish by squeezing fresh lemon juice over the vegetables and topping with a generous sprinkle of Parmesan cheese before serving.
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