The Best Broccoli and Mushroom Recipe You’ll Want on Repeat

I’ve made this broccoli and mushroom recipe more than five times in the past two weeks, and it has honestly become my new go-to lunch. 

It’s perfect for lunch or dinner, and it’s super simple to make. Plus, it reminds me of my shiitake and oyster mushroom dish.

Also, it’s nutrient-dense and somehow just as comforting as takeout (but way healthier and more budget-friendly). 

I love how the maple syrup adds this sweetness that makes the whole dish feel a little more special.

So if you’re trying to eat more veggies, need a meatless dinner idea, or just love the combo of garlic, soy sauce, and maple (who doesn’t?), you’ll want to bookmark this one. 

And the best part? You only need a few basic ingredients to pull this off.

What Makes This Broccoli and Mushroom Recipe Stand Out

It’s quick and easy: Everything comes together in under 30 minutes, which makes it perfect for a busy week or lazy Sundays.

Full of flavor: The garlic, soy sauce, and maple syrup give it a perfect balance of savory and sweet. No bland veggies here.

Healthy without feeling like “health food.”: I love meals that feel indulgent but are still packed with fiber, vitamins, and are vegan friendly.

Super flexible: You can add bell peppers, tofu, a fried egg on top—whatever you have in your fridge.

Great for meal prep: I often make a big batch and enjoy it throughout the week. It reheats beautifully.

Ingredients For Broccoli and Mushroom Stir-Fry

Broccoli: I use one small head, chopped into florets. I like mine slightly tender, so I usually blanch it first or cook it in the pan a little longer. You can also use frozen broccoli—just thaw it and pat it dry.

Mushrooms: Shiitake mushrooms are my go-to. It has that umami flavor and soaks up the maple garlic sauce really well. White button mushrooms or oyster also work well.

Bell pepper: I like using one red or yellow bell pepper, thinly sliced. It adds color, sweetness, and a nice crunch that perfectly balances the dish.

Onion: Half a red onion, sliced thin. It deepens the flavor and gets caramelized and soft while cooking.

Garlic: Two cloves, finely minced. You can absolutely add more if you love garlic as much as I do.

Olive oil or butter: I usually use a combo of both. Butter adds richness, olive oil keeps things lighter.

Soy sauce or Coconut Aminos: I like low-sodium soy sauce to control the saltiness. But honestly, most times, I prefer to use coconut aminos.

Maple syrup: This is the secret weapon. It adds just the right amount of sweetness to tie everything together. 

Salt and pepper: Just enough to enhance the flavors. I usually taste before adding extra salt since soy sauce does the heavy lifting here.

Optional but recommended: Thyme, Paprika, Cinnamon, Chili flakes (if you want a little heat), and sesame seeds for a nutty finish.

Step-by-Step Instructions for Garlic Mushroom and Broccoli Recipe

Step 1: Blanch the Broccoli (Optional but Worth It)

Start by bringing a pot of water to a boil. Add the broccoli florets and let them cook for 1–2 minutes until bright green and just slightly tender. 

Drain and set aside. This step helps the broccoli stay vibrant and not overly crunchy in the stir-fry.

Step 2: Sauté the Onion, Garlic, and Bell Pepper

In a large skillet, heat the olive oil and butter over medium heat. 

Add your sliced onions and bell pepper and sauté for 2–3 minutes until the onions start to soften. 

Stir in the garlic and cook for another 30 seconds, just until fragrant.

Step 3: Add the Mushrooms

Next, toss in the mushrooms. 

Let them cook for about 5 minutes. 

They’ll release moisture at first—don’t rush this part. Let them brown slightly and get that nice savory edge.

Step 4: Bring in the Broccoli and Add the Sauce

Add the blanched broccoli to the skillet. 

Drizzle in the soy sauce and maple syrup, then stir to coat everything evenly. 

Let the veggies cook together for another 2–3 minutes, just long enough for the sauce to thicken slightly and cling to the veggies.

Step 5: Taste and Finish

Taste your stir-fry and adjust as needed. 

Add salt, black pepper, thyme, cinnamon, paprika, more maple syrup, or chili flakes to match your vibe. 

I love adding a little sesame seeds at the end—it makes the dish feel extra special.

Serving Suggestions

You can enjoy this broccoli and mushroom stir-fry straight from the pan (no judgment here), but these are some of my favorites to pair it with.

• Steamed jasmine rice or brown rice
• Soba noodles or rice noodles
• Quinoa for extra protein 
• A side of crispy tofu or a fried egg on top
• Lettuce wraps or tortillas if you want to get creative

Expert Tips For a Great-Tasting Broccoli Mushroom Stir-Fry

Try not to overcrowd your pan when cooking the mushrooms and bell peppers. 

I’ve done that in a rush, and instead of browning, they end up steaming. 

Use a larger skillet if you can, or cook in batches for best results.

If you want extra depth, stir in a splash of rice vinegar or a dash of sesame oil at the end. 

It adds complexity without extra work.

Don’t overcook the broccoli if you’re meal prepping. 

Slightly underdone broccoli holds up better over a few days and doesn’t get mushy when reheated.

Storage Instructions

This broccoli and mushroom recipe stores beautifully in the fridge. I usually keep leftovers in an airtight glass container for up to 4 days. 

To reheat, I just toss everything back into a pan over medium heat or microwave it for about a minute and a half.

It’s honestly one of those recipes that gets better after sitting overnight—the garlic and maple flavors deepen, and it becomes even more crave-worthy the next day.

I really hope you enjoy this broccoli and mushroom recipe. 

Let me know if you try it—I’d love to hear how you make it your own.

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Broccoli and Mushroom Recipe

This quick broccoli and mushroom recipe comes together in under 30 minutes and makes a delicious plant-based dinner or side dish.

Total Time25 minutes mins

Course: Side Dish

Cuisine: American

Servings: 2 people

Calories: 298kcal

Author: Eleanor Henry

USAMetric

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 2 cups broccoli florets - or 1 small head of broccoli, cut into florets
• ▢ 2 cups shiitake mushrooms - or any mushrooms, sliced
• ▢ 2 red bell pepper - or yellow or both, thinly sliced
• ▢ ½ onion - thinly sliced
• ▢ 2 cloves garlic - minced
• ▢ 2 tbsps butter - or olive oil, or a mix of both
• ▢ 3 tbsps low-sodium soy sauce - or coconut aminos
• ▢ 1 tbsp maple syrup - or honey
• ▢ salt - to taste
• ▢ black pepper - to taste
• ▢ ½ tsp thyme - optional, for more flavor
• ▢ ½ tsp paprika - optional, for more flavor
• ▢ ½ tsp cinnamon - optional, for more flavor
• ▢ chili flakes - optional, for heat
• ▢ sesame seeds - for garnish

Instructions

• In a large skillet or wok over medium heat, add butter or oil. Once hot, sauté the onions and bell pepper for 2–3 minutes until slightly softened.
• Toss in the garlic, mushrooms, and broccoli. Stir-fry everything for about 5–7 minutes until the mushrooms release their juices and begin to brown, and the broccoli is tender-crisp.
• Add soy sauce (or coconut aminos), maple syrup, salt, black pepper, thyme, paprika, cinnamon, and chili flakes (if using). Stir to coat the vegetables and let everything cook for another 2–3 minutes until the sauce thickens slightly.
• Serve hot as a side or over rice, quinoa, or noodles for a complete meal.

  Garnish with sesame seeds for a little extra crunch and flavor.