Brussels Sprouts Mushroom Casserole Food

BRUSSELS SPROUTS AND MUSHROOMS RECIPE

Steps:

• In a large, heavy pan, melt butter until light and foamy.
• Add diced onion to pan and let soften and become fragrant, about 5 minutes.
• Add garlic and stir, let soften, about 1 minute.
• Stir in brussels, fresh cracked pepper, and mushrooms.
• Cook on medium high, stirring often, until brussels and mushrooms have browned and caramelized, about 10 minutes. Do not let burn.
• Pour in chicken stock and adobo seasonings, mix well.
• Turn heat to high and cook off stock, stirring to prevent burning, until stock has cooked off.
• Serve and enjoy!

BRUSSELS SPROUTS & MUSHROOM CASSEROLE

Steps:

• Preheat oven to 325 degrees.
• Cook the brussels sprouts till the are crisp tender.
• Place in a lightly greased one quart casserole dish.
• Meanwhile combine mushrooms
• mayo, lemon juice and celery salt.
• Spoon over brussels sprouts and sprinkle with parmesan cheese and almonds.
• Bake at 325 degrees for 20 minutes or until heated through.

BRUSSELS SPROUTS CASSEROLE

Steps:

• Preheat the oven to 400 degrees F.
• Heat a large braiser or ovenproof skillet over medium-high heat and add the oil. When the oil is hot, add the Brussels sprouts and cook, tossing occasionally, until they begin to brown on the edges, 4 to 5 minutes. Reduce the heat to medium-low and add the butter. When the butter is melted, add the leeks and sprinkle with salt and pepper. Cook, stirring occasionally, until wilted, 4 to 5 minutes. Add the thyme and garlic and cook until fragrant, about 1 minute. Add the flour and cook, tossing until the vegetables are well coated in the flour, about 2 minutes. Gradually stir in the stock and cream and bring to a simmer. Simmer until the sprouts are tender, 2 to 4 minutes. Stir in the Parmesan, mustard and lemon zest. Season with salt and pepper to taste.
• Top with the crispy onions and bake until the onions are browned and the casserole is bubbly, about 20 minutes.

ROASTED BRUSSELS SPROUTS WITH MUSHROOMS

Steps:

• Preheat over to 450°F.
• On a rimmed baking sheet, toss mushrooms and thyme with Brussels sprouts and olive oil; season with salt and pepper.
• Roast on lower rack until golden brown and tender when pierced with a knife, 20 minutes.
• Serve hot, drizzled with balsamic vinegar, if desired.

BRUSSELS SPROUTS WITH MUSHROOMS

Steps:

• Cook Brussels sprouts in a pot of lightly salted boiling water for 15 minutes, or until fork-tender; strain through a colander, removing as much water as possible. Set aside.
• Melt butter in a large skillet over medium high heat. Cook and stir mushrooms until lightly browned. Toss Brussels sprouts with mushrooms, and sprinkle with parsley and lemon juice. Serve immediately.

BRUSSELS SPROUTS CASSEROLE

Steps:

• Trim sprouts and cut an X in the stem of each. If sprouts are large, cut in half lengthwise.
• Bring 1 inch of water to boil in a 3-qt. saucepan. Add sprouts, reduce heat to medium low, cover and simmer for 10 minutes or until fork tender. Drain.
• Place sprouts in 1-1/2 quart baking dish; top with water chestnuts.
• In same saucepan, melt butter and saute mushrooms until tender.
• Stir in 2 tablespoons flour and pepper until well blended.
• Gradually add milk, stirring, until blended. Keep stirring until mixture boils and thickens.
• Remove from heat and stir in cheese until melted.
• Pour mixture over sprouts in baking dish and sprinkle with almonds.
• Bake at 350 for 20 minutes or until bubbly.

ROASTED BRUSSELS SPROUTS AND MUSHROOMS WITH GREMOLATA AND QUINOA

Steps:

• Preheat oven to 425 degrees. Line 2 baking sheets or baking dishes with parchment or foil and brush with olive oil. Place the Brussels sprouts on one and mushrooms on the other and toss each with salt and pepper to taste and 1 1/2 tablespoons olive oil. Roast together in the oven, or 1 sheet at a time, for 20 minutes, stirring halfway through. The Brussels sprouts should be browned on the edges and tender. The mushrooms should be soft and there should be juice on the baking sheet.
• Meanwhile, in a small bowl, mix together garlic, parsley and lemon zest (this is the gremolata).
• Tip mushrooms, with the juice in the baking dish, into a large bowl. Add Brussels sprouts and gremolata and toss together. Spoon quinoa onto plates or into wide bowls, top with the Brussels sprouts and mushrooms, spoon on any juice remaining in the bowl, top with crumbled feta or goat cheese if desired and serve.

THREE-POINT BRUSSELS-SPROUTS CASSEROLE

Steps:

• Cook brussels sprouts according the package directions; drain. Cut sprouts into fourths and set aside.
• Combine eggs, half the crumbs, soup, cheese, onion, and dash pepper. Fold in sprouts. Transfer to a 1 1/2 quart casserole. Combine remaining crumbs and butter; sprinkle atop sprouts.
• Bake, uncovered in a 350 degree oven for 35 minutes.