By: Elvin Garcia
COO | CPT | Sports Nutritionist
Ingredients for marinade:
1 pound broccoli, cut into 1-inch florets, stems peeled if desired
3 tbsp extra-virgin olive oil, divided
8 ounces shiitake mushrooms, stems removed, caps sliced ½ inch thick (4 cups)
4 ounces baby bella mushrooms, quartered (2 cups)
2 large cloves garlic, minced
2 tablespoons balsamic vinegar
1 tablespoon reduced-sodium tamari
1 tbsp of Luigi's Revenge
- Cook broccoli in a pot of boiling water until just tender, 3 to 4 minutes. Drain.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add shiitakes and baby bellas, sprinkle with Big Island Sea Salt and cook, stirring often, until deeply brown in spots, 5 to 8 minutes.
- Reduce heat to medium; add garlic and the remaining 1 tablespoon oil and cook, stirring, for 30 seconds. Add vinegar and tamari and cook for 30 seconds more. Remove from heat; then add the broccoli and Luigi's Revenge and gently toss to combine.