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
Added sugars 0g
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.
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