Does your family have go-to holiday side dish recipes? For me, one of my favorite recipes for holidays is the Cheesy Brussels Sprouts and Mushrooms. This recipe is easy yet everyone loves it. A quick, tasty and surprisingly low-calorie side dish that comes together in one pan; what’s not to love!
In this recipe, the Brussels sprouts obtain some of a savory nutty taste that perfectly pairs with an earthy flavor of mushrooms. These little cabbages will still be a bit crunchy outside but soft inside. To balance and enhance flavors, I add some minced garlic and grated Parmesan cheese along with fresh thyme and a splash of white wine vinegar. Perfect!
To make the Cheesy Brussels Sprouts and Mushrooms, you will need the following ingredients:
In a large skillet over high heat, heat 2 tablespoons olive oil and add 8 ounces halved Brussels sprouts. Cook for 3-4 minutes until browned.
Add 4 ounces of sliced cremini mushrooms and cook for 3-4 more minutes until softened.
Add 1 minced garlic, 1 teaspoon thyme, ¼ tsp kosher salt, and ¼ tsp black pepper and stir. Cook for 1 more minute.
Remove the skillet from heat and stir in 1 tablespoon white wine vinegar, 2 tablespoons whole wheat panko, and ¼ cup grated Parmesan cheese.
Transfer to a serving plate and serve as a side dish along with your holiday dinner. Enjoy!
Discover the fried Brussels sprouts in our Cheesy Brussels Sprouts and Mushrooms recipe and add this delicious side dish to your holiday menu! Try our recipe soon, take some holiday pics, and don’t forget to tag us #cookmerecipes if you make it.
Delicious holiday side dish!
One of my favorite sides! Love to make Brussel sprouts. Thanks for sharing!
