1, half of broccoli, 1 almond mushrooms, 4-6 portobello mushrooms, 6 cloves of garlic, 2 spoons of olive oil, black pepper, sea salt, 2 pieces of mozzarella cheese, 10 grams of butter.

2. Prepare the ingredients, wash and set aside. Broccoli cut small.

3, water boiling, broccoli put in blanching for a minute. Fish out and drain.

4, apricot mushrooms sliced, garlic sliced. Mushrooms break off the stalk, not waste the stalk can be chopped up and roasted together.

5. Toss the broccoli and mushrooms with olive oil, pepper and salt.

6: Melt the butter in a hot pan. Put the mushrooms in and saute for 1 minute on low heat, flip and saute for another minute.

7: Put the mushrooms and broccoli mushrooms on a baking sheet. Don't pour out the juice from the mouth grinding. And try not to let it run out. You can sprinkle some more black pepper, olive oil. Mozzarella or any other cheese is fine, tear small pieces and sprinkle them on.

8, steam oven, 220 degrees preheated, bake 12-15 minutes.

9: Roasted portobello mushrooms, one bite at a time, the flavor of butter mixed with the freshness of mushrooms. Apricot mushrooms and broccoli, super delicious.