Description

This broccoli and mushroom bake with creamy dill sauce is a delicious, cheesy, and wholesome dish perfect for a cozy meal. It features tender broccoli and mushrooms, a rich cheese-filled batter, and a golden crispy top. The creamy dill sauce adds a tangy, garlicky contrast, making each bite irresistible. Whether served as a main course or side dish, this bake is sure to impress!

Ingredients

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For the Bake:

1 head of broccoli, cut into florets
400g mushrooms, sliced
20g butter
Olive oil (as needed)
Salt and black pepper (to taste)
A handful of chives, chopped
2 cloves of garlic, minced
3 eggs
1 glass of milk (approx. 240ml)
4 tbsp Greek yogurt or sour cream
4 tbsp flour
1 tsp baking powder
5g salt (for the batter)
A pinch of basil (dried or fresh)
100g cheese (grated, any type)
Mozzarella cheese (as needed)
Breadcrumbs (for topping)

For the Creamy Dill Sauce:

2 tbsp Greek yogurt
1 clove garlic, minced
Dill (to taste)
1 pickled cucumber, diced

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Instructions

Prepare the Vegetables:
- Preheat the oven to 180°C (350°F).
- Cut the broccoli into florets and slice the mushrooms.
- Melt butter with olive oil in a skillet over medium heat.
- Add the minced garlic and cook until fragrant.
Sauté the Broccoli and Mushrooms:
- Add the broccoli florets and sliced mushrooms to the skillet.
- Season with salt and black pepper to taste.
- Sauté for 5-7 minutes until slightly tender.
- Remove from heat and set aside.
Prepare the Batter:
- In a large mixing bowl, whisk together:
  - Eggs
  - Milk
  - 4 tbsp Greek yogurt or sour cream
  - Flour
  - Baking powder
  - 5g salt
  - A pinch of basil
- Mix until smooth.
- Fold in the grated cheese and chopped chives.
Assemble and Bake:
- Grease a baking dish with olive oil.
- Arrange the cooked broccoli and mushrooms evenly in the dish.
- Pour the batter over the vegetables, ensuring full coverage.
- Sprinkle with mozzarella cheese and a layer of breadcrumbs for a crispy top.
- Bake for 25-30 minutes until golden brown and set.
Prepare the Creamy Dill Sauce:
- In a small bowl, combine:
  - 2 tbsp Greek yogurt
  - Minced garlic
  - Chopped dill
  - Diced pickled cucumber
- Stir well until smooth.
Serve and Enjoy!
- Let the bake cool for a few minutes before slicing.
- Serve warm with a dollop of creamy dill sauce.

Notes

For a gluten-free version: Replace flour with almond flour or a gluten-free blend.
For extra crispiness: Add more breadcrumbs and cheese on top.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Warm in the oven at 350°F for 10 minutes or the microwave for 1-2 minutes.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Baking
Cuisine: Mediterranean-inspired