Keto Sautéed Mushroom and Broccoli

Ingredients

• 1 tablespoon olive oil or avocado oil
• 1 tablespoon unsalted butter
• 2 cups broccoli florets (bite-sized)
• 1 cup mushrooms, sliced (white button or cremini)
• 2 cloves garlic, minced
• Salt and black pepper, to taste
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Prep Ingredients
   Wash and dry the broccoli and mushrooms. Cut the broccoli into small florets and slice the mushrooms.
2. Cook Broccoli
   Heat the olive oil and butter in a large skillet over medium heat. Add the broccoli florets and sauté for 3–4 minutes until slightly tender.
3. Add Mushrooms
   Add the mushrooms to the skillet. Sauté for another 4–5 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
4. Season and Add Garlic
   Add the minced garlic, salt, black pepper, and red pepper flakes (if using). Cook for 1–2 minutes, stirring constantly, until the garlic is fragrant.
5. Optional Topping
   Sprinkle grated Parmesan cheese over the vegetables, if desired, and toss to combine. Cook for another minute.
6. Serve
   Transfer the sautéed vegetables to a plate and enjoy immediately as a side dish or light keto meal.

Nutrition Facts (Per Serving; makes 2 servings)

• Calories: ~150
• Protein: ~5g
• Fat: ~12g
• Carbohydrates: ~6g
  • Fiber: ~2g
  • Net Carbs: ~4g