Name: Baked Mushroom and Broccoli Cheese Bake
Prep time: 20 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 500–550 g (about 5–6 cups) fresh broccoli florets; 400 g (14 oz) mushrooms (button or cremini), sliced; 3 tablespoons butter, divided; 3 tablespoons all-purpose flour; 400 ml (1¾ cups) whole milk; 150 ml (⅔ cup) heavy cream (or extra milk); 200 g (2 cups) sharp cheddar cheese, grated (divided); 100 g (1 cup) mozzarella cheese, grated; ½ teaspoon garlic powder; ¼ teaspoon onion powder; Pinch of cayenne pepper (optional); Salt and black pepper to taste; ¾ cup panko breadcrumbs; 2 tablespoons butter, melted (for topping); Fresh parsley, chopped (for garnish, optional)

This Baked Mushroom and Broccoli Cheese Bake combines tender broccoli florets and earthy mushrooms in a rich, homemade cheesy cream sauce, topped with golden, crispy breadcrumbs. Baked until bubbly and golden, it delivers cozy comfort food vibes with nutritious vegetables and irresistible melted cheese in every bite.

Why You’ll Love This Recipe

You’ll fall in love with this Baked Mushroom and Broccoli Cheese Bake because it transforms simple, everyday vegetables into something truly special. The combination of savory sautéed mushrooms and bright, crisp-tender broccoli swimming in a luscious, from-scratch creamy cheese sauce feels indulgent without being overly heavy. Unlike versions relying on canned soup, this homemade béchamel-style base gives superior flavor depth and creaminess.

The golden, crispy breadcrumb topping adds wonderful texture contrast, while the bubbling cheese pulls apart in the most satisfying way. It’s family-friendly, picky-eater approved, makes a gorgeous side dish for holidays or weeknight dinners, and reheats beautifully — making it a reliable crowd-pleaser that disappears fast at potlucks and gatherings.

Yield: 8 servings

Baked Mushroom and Broccoli Cheese Bake

Creamy, cheesy baked broccoli and mushrooms with golden topping — cozy, veggie-packed comfort food everyone loves.

Prep Time 20 minutes

Cook Time 30 minutes

Additional Time 10 minutes

Total Time 1 hour

Ingredients

500–550 g (about 5–6 cups) fresh broccoli florets
400 g (14 oz) mushrooms (button or cremini), sliced
3 tablespoons butter, divided
3 tablespoons all-purpose flour
400 ml (1¾ cups) whole milk
150 ml (⅔ cup) heavy cream (or extra milk)
200 g (2 cups) sharp cheddar cheese, grated (divided)
100 g (1 cup) mozzarella cheese, grated
½ teaspoon garlic powder
¼ teaspoon onion powder
Pinch of cayenne pepper (optional)
Salt and black pepper to taste
¾ cup panko breadcrumbs
2 tablespoons butter, melted (for topping)
Fresh parsley, chopped (for garnish, optional)

Instructions

Get excited and prep!
Preheat your oven to 190°C (375°F). Lightly grease a 9×13-inch baking dish with butter — this is where the magic will happen!
Blanch that beautiful broccoli
Bring a large pot of salted water to a boil. Add broccoli florets and cook for 2–3 minutes until bright green and just tender-crisp. Drain immediately and plunge into ice water to stop cooking. Drain well and set aside — we want them vibrant!
Sauté those gorgeous mushrooms
In a large skillet over medium-high heat, melt 1 tablespoon butter. Add sliced mushrooms and cook 5–7 minutes, stirring occasionally, until golden brown and all liquid evaporates. Season lightly with salt and pepper. Remove to a plate.
Make the dreamy cheese sauce base
In the same skillet, melt remaining 2 tablespoons butter over medium heat. Stir in flour and cook 1–2 minutes (stir constantly) to make a smooth roux — it should smell slightly nutty.
Turn it creamy!
Slowly pour in milk and heavy cream while whisking constantly to avoid lumps. Cook 4–5 minutes until thickened and bubbling gently. It should coat the back of a spoon lusciously.
Cheese, glorious cheese!
Reduce heat to low. Stir in garlic powder, onion powder, cayenne (if using), salt, and pepper. Add 1½ cups cheddar and all mozzarella, stirring until melted and velvety smooth. Taste — adjust seasoning if needed!
Bring everything together
Fold in the blanched broccoli and golden mushrooms gently so everything gets coated in that irresistible cheesy sauce. Spread evenly into your prepared baking dish.
Top it with crunch
Mix panko breadcrumbs with 2 tablespoons melted butter. Sprinkle evenly over the casserole. Finish with remaining ½ cup cheddar for extra gooey goodness.
Bake to bubbly perfection
Bake 25–30 minutes until the top is golden brown, edges are bubbling, and your kitchen smells like heaven. Watch for that perfect cheesy pull!
Rest & serve with love
Let it rest 10 minutes so the sauce sets beautifully. Garnish with fresh parsley if desired. Scoop generous portions and enjoy every creamy, cheesy, veggie-packed bite!

Notes

Best served warm. Pairs wonderfully with grilled chicken, roasted meats, or as a standalone vegetarian main with crusty bread.
For stronger mushroom flavor, add a splash of soy sauce or Worcestershire while sautéing mushrooms.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 363Total Fat 22gSaturated Fat 13gUnsaturated Fat 10gCholesterol 60mgSodium 485mgCarbohydrates 27gFiber 2gSugar 5gProtein 15g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Blanch or steam broccoli just until bright green and crisp-tender (not mushy) so it stays vibrant and doesn’t turn soggy during baking.
Sauté mushrooms on high heat without crowding the pan — this helps them brown beautifully and develop deep, nutty flavor instead of steaming.
Use freshly grated cheese for the smoothest melt and best flavor (pre-shredded has anti-caking agents that can affect texture).
For extra crunch, toast the breadcrumbs lightly in butter before topping.
Let the casserole rest 5–10 minutes after baking — this helps the sauce set so it slices more cleanly.
Taste the sauce before adding broccoli and adjust seasoning — mushrooms and broccoli can mute salt slightly.

Ingredients Notes

Broccoli: Fresh florets work best for texture and color. Frozen can be used in a pinch but thaw and drain very well to avoid watery sauce.
Mushlims: Baby bella (cremini) or button mushrooms are ideal — they offer great earthy flavor and hold shape nicely.
Cheese: Sharp cheddar provides bold tang, while mozzarella adds dreamy stretchiness. A mix creates the perfect balance. Freshly grated is key for smooth melting.
Milk & Cream: Whole milk gives richness, but heavy cream adds extra luxury. For lighter version, use 2% milk but sauce will be slightly thinner.
Breadcrumbs: Panko creates the crispiest topping. Plain or Italian-seasoned both work well.
Seasonings: Garlic powder and a pinch of cayenne add subtle warmth without overpowering the vegetables.

Variations and Substitutions

Protein boost: Stir in cooked shredded chicken, diced ham, crispy bacon bits, or canned tuna for a heartier main dish.
Make it gluten-free: Use gluten-free flour for the roux and gluten-free panko or crushed rice crackers for the topping.
Low-carb / Keto version: Skip breadcrumbs entirely or use crushed pork rinds; use heavy cream instead of milk and add extra cheese.
Different cheeses: Swap cheddar for Gruyère (nutty), fontina (creamy), or add Parmesan for sharper flavor.
Vegan adaptation: Use plant-based butter, non-dairy milk + cream, and your favorite vegan cheese shreds.
Extra veggies: Add sautéed onions, bell peppers, spinach, or cauliflower florets for more color and nutrition.
Spice it up: Include red pepper flakes, smoked paprika, or Dijon mustard in the sauce for extra kick.

Storage Options

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze baked and cooled casserole (tightly wrapped) for up to 2 months. Thaw overnight in fridge before reheating.
Reheating: Warm in 350°F (175°C) oven covered with foil for 20–25 minutes until hot and bubbly. Microwave individual portions for quicker reheating (though topping will soften).