Description
A creamy, cheesy delight that transforms simple vegetables into a comforting dish, perfect for family dinners or cozy nights.
Ingredients
Scale
- 1 lb Brussels sprouts, trimmed and halved
- 8 oz fresh mushrooms (cremini or button), sliced
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 cup grated Gruyère cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (plain or seasoned)
- 2 tbsp butter, melted
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Trim Brussels sprouts by cutting off brown ends and slicing them in half. Clean mushrooms with a damp cloth.
- In a large skillet over medium heat, melt 2 tbsp butter. Add minced garlic, then sauté the Brussels sprouts and mushrooms until tender, about 7 minutes. Season with salt and pepper.
- In a bowl, whisk together heavy cream and half of the Gruyère cheese. Pour this mixture over the sautéed vegetables in the skillet and stir to combine.
- Transfer everything into a greased baking dish. Evenly sprinkle breadcrumbs over the top along with the remaining Gruyère cheese.
- Bake in the preheated oven for about 25-30 minutes or until bubbly and golden brown on top.
- Transfer to plates and enjoy your warm, comforting dish!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 80mg