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.

Adam Dolge
This Story Originally Appeared On cookinglight.com


Credit: Caitlin Bensel

Recipe Summary test

Serves 4 (serving size: 1/2 cup)


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

122 calories; fat 8g; saturated fat 2g; protein 4g; carbohydrates 9g; fiber 3g; sugars 2g; sodium 229mg.