Step 1

Cut the broccoli into florets. Slice the mushrooms after washing. Grate the cheeses and measure the remaining ingredients.

Step 2

Steam or parboil the broccoli florets for 3 minutes, place in an ice bath for 5 minutes. Remove, drain and set aside. Don't overcook the broccoli.

Step 3

Preheat the oven to 350 degrees.

Step 4

Melt butter in a saute pan over medium high heat until bubbling.

Step 5

Place sliced mushrooms in the pan with a pinch of salt. Saute until browned, about 5 minutes. Set aside.

Step 6

Make béchamel sauce according to the recipe (See Notes for link)

Step 7

Add the sautéed mushrooms into the bechamel sauce and mix well.

Step 8

Maintaining a very low heat, add the grated gruyère and cheddar cheeses to the béchamel and stir until melted and mixed well.

Step 9

Place the drained broccoli in a casserole dish (that has been prepared by spreading softened butter all over the inside) and pour the cheesy béchamel sauce over the broccoli. Stir completely to blend all the ingredients.

Step 10

Place more extra gruyere and cheddar cheese on top, then sprinkle some Romano cheese on top of that.

Step 11

Bake in a preheated 350 degree oven for 20 to 30 minutes, until bubbly and browning on top.