Latest recipes

Cheesy Brussels Sprouts and Mushrooms

Cheesy Brussels Sprouts and Mushrooms

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Serves 4 (serving size: 1/2 cup)

Up your Brussels sprouts game with this mushroom-packed skillet side dish. Shopping hint: Cremini mushrooms are often labeled as baby bellas; there’s no flavor difference. Substitute your favorite variety, or pick up pre-sliced mushrooms to cut your chopping time in half. Leftovers are delicious served atop a salad or tossed with a quick tahini dressing.


  • 2 tablespoons olive oil
  • 2 cups halved Brussels sprouts (8 oz.)
  • 2 cups sliced cremini mushrooms (4 oz.)
  • 1 teaspoon minced garlic
  • 1 teaspoon fresh thyme
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons whole-wheat panko
  • 1 tablespoon white wine vinegar
  • 1/4 cup grated Parmesan cheese

Nutritional Information

  • Calories 122
  • Fat 8g
  • Satfat 2g
  • Unsatfat 6g
  • Protein 4g
  • Carbohydrate 9g
  • Fiber 3g
  • Sugars 2g
  • Added sugars 0g
  • Sodium 229mg
  • Calcium 7% DV
  • Potassium 8% DV

How to Make It

Heat olive oil in a large skillet over high. Add Brussels sprouts (8 oz.); cook until browned, 3 to 4 minutes. Add sliced cremini mushrooms (4 oz.); cook until tender, 3 to 4 minutes. Stir in minced garlic, fresh thyme, kosher salt, and black pepper; cook 1 minute. Remove from heat. Stir in whole-wheat panko and white wine vinegar; top with grated Parmesan cheese.

Watch the video: Cheesy Brussels Sprout Casserole . Semi Crunchy Mama