As a mom, I was always trying to get vegetables, particularly green ones, into my children’s meals. With broccoli, I didn’t even have to try — they loved it! And they still do!

Portobello, Broccoli, and Red Pepper Melts

from Martha Stewart Living

9.19 mullet broccoli

beautiful heads of broccoli from Norman Mullet Farm


  • 1 small head broccoli, cut into small florets (stalk discarded)
  • 1 tablespoon olive oil
  • Coarse salt and ground pepper
  • 4 portobello mushrooms (stems removed), sliced 1/2 inch thick (see Shamrock Farm at the Market)
  • 2 red bell peppers (ribs and seeds removed), sliced 1/2 inch thick
  • 1/4 cup light mayonnaise
  • 1 small garlic clove, crushed through a press
  • 4 thick slices country bread
  • 4 ounces Gouda cheese, thinly sliced


  1. Heat broiler, with rack set 4 inches from heat. On a rimmed baking sheet lined with aluminum foil, toss broccoli with oil; season with salt and pepper. Broil, tossing once or twice, until broccoli begins to char, 4 to 6 minutes.
  2. Add mushrooms and bell peppers to sheet; season with salt and pepper, and toss to combine. Broil, tossing once or twice, until vegetables are tender, 8 to 10 minutes more; set aside.
  3. Meanwhile, in a small bowl, combine mayonnaise and garlic; season with salt and pepper. Place bread on a work surface. Dividing evenly, spread with mayonnaise mixture, and top with vegetables, then cheese. Place on baking sheet, and broil until cheese is melted and lightly browned, 2 to 4 minutes.

Here are some more broccoli recipes my sons would love! I’m particularly excited to try the Vegetable Satay!

Broccoli, Beef, and Potato Hotdish

Green Pizza

Broccoli and Goat Cheese Souffle

Vegetable Satay

Mediterranean Roasted Broccoli and Tomatoes

Broccoli-Bacon Salad