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.