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Steamed Broccoli with Wild Mushroom and Parmesan


  • ½ cup focaccia crumbs
  • 5 tablespoons California Olive Ranch extra virgin olive oil
  • 3 tablespoons chopped parsley
  • ½ teaspoon each, orange and lime zest
  • 3 oz. wild mushrooms
  • Salt and pepper to taste
  • 9 oz. broccoli
  • 2 tablespoons shaved Parmesan cheese


  1. In a small bowl, stir together the focaccia crumbs, 2 tablespoons of the California Olive Ranch extra virgin olive oil, parsley, orange zest and lime zest.
  2. In a small skillet, heat 1 ½ tablespoons of the olive oil over high-heat. Add the mushrooms and sauté for 1 minute. Sprinkle with salt and pepper to taste.
  3. Steam the broccoli to your preference. Place the steamed broccoli in the center of a plate and put the mushrooms on top. Sprinkle with the citrus bread crumbs and the shaved Parmesan. Finish by drizzling with the remaining 1 ½ tablespoons of olive oil.

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