CREAMY PARMESAN BRUSSELS SPROUTS
The rich creamy sauce is baked over the sprouts to make a delicious side everyone adores! Have the recipe on hand when serving it to guests, because they WILL ask for it!
Provided by Christine-CanadianCook
Categories Side Dish Vegetables Brussels Sprouts
Time 1h35m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Generously grease a 9x9-inch baking dish with butter.
- Spread the sliced Brussels sprouts out into the prepared baking dish in an even layer. In a bowl, whisk together the cream, Parmesan cheese, garlic, salt, and black pepper until thoroughly combined; pour the cream mixture over the Brussels sprouts. Sprinkle the top with nutmeg.
- Cover the dish with foil, and bake in the preheated oven for 1 hour; remove foil, and bake uncovered until the top has browned, 15 more minutes.
Nutrition Facts : Calories 171.5 calories, Carbohydrate 5.3 g, Cholesterol 56.6 mg, Fat 16.1 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 10 g, Sodium 77.8 mg, Sugar 1 g
GINA'S CREAMY MUSHROOM LASAGNA
If you like mushrooms, then this recipe is right up your alley. It's great to make for dinner or entertaining.
Provided by Gina
Categories Main Dish Recipes Pasta Lasagna Recipes Vegetarian Lasagna Recipes
Time 1h35m
Yield 8
Number Of Ingredients 16
Steps:
- Bring a large pot of lightly salted water to a boil. Stir in lasagna noodles and return to a boil. Cook the pasta uncovered, stirring occasionally, until the noodles have cooked through but are still firm to the bite, about 8 minutes. Drain and set aside.
- Preheat oven to 350 degrees F (175 degrees C).
- Spray a 9x13-inch baking dish with cooking spray.
- Heat olive oil in a large skillet over medium-high heat. Cook and stir shallots and garlic in the hot oil until shallots are tender and translucent, about 5 minutes.
- Stir red bell pepper and red pepper flakes into the shallot mixture until bell pepper is slightly softened, 1 to 2 minutes.
- Mix mushrooms into the skillet; season with salt and black pepper. Cook and stir until the mushrooms have given up their liquid and are browned, about 10 minutes more.
- Stir ricotta cheese into the mushroom mixture; remove skillet from heat and set aside.
- Melt butter in another skillet over medium heat. Whisk in flour until smooth, 2 to 3 minutes.
- Whisk milk into flour mixture until smooth; bring to a simmer and whisk constantly until thickened, about 5 minutes. Season with salt and black pepper.
- Coat the bottom of the prepared baking dish with a small amount of the white sauce.
- Arrange 4 lasagna noodles in a single layer over the white sauce.
- Spread about 1/3 of the mushroom mixture over the noodles.
- Pour about 1/3 of the white sauce over the mushroom mixture. Repeat the layers 2 more times, starting with 4 more lasagna noodles.
- Sprinkle Parmesan cheese, mozzarella cheese, and parsley over the lasagna.
- Bake in the preheated oven until cheese is melted and sauce is bubbly, 30 to 40 minutes. Allow lasagna to rest for 10 minutes before slicing and serving.
Nutrition Facts : Calories 371.3 calories, Carbohydrate 40.3 g, Cholesterol 41.3 mg, Fat 16 g, Fiber 2.3 g, Protein 18.2 g, SaturatedFat 8.8 g, Sodium 356 mg, Sugar 9.1 g
BRUSSELS SPROUTS AND MUSHROOMS RECIPE
The best brussels sprouts and mushrooms recipe - delicious, easy pan fried brussels sprouts with onion and mushrooms for a delicious holiday side dish even picky eaters will love!
Provided by Courtney O'Dell
Time 25m
Number Of Ingredients 8
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!
Nutrition Facts : ServingSize 6
CREAMY BRUSSELS SPROUTS AND MUSHROOM LASAGNA RECIPE - (4.4/5)
Provided by á-47357
Number Of Ingredients 17
Steps:
- Place lasagna noodles in a 9- by 13-inch baking dish and cover with warm water. Let soak 15 minutes, then arrange on a clean kitchen towel or paper towels to dry. Set aside. Place 1/4 of mushrooms in the bowl of a food processor. Pulse until roughly chopped, 6 to 8 short pulses. Transfer to a large bowl and set aside. Repeat with remaining three batches of mushrooms. Fit food processor with grater attachment and grate all of the Brussels sprouts. Transfer to a large bowl and set aside. Heat butter in a large non-stick or cast iron skillet over high heat until foaming subsides. Add mushrooms and cook, stirring occasionally, until all excess moisture evaporates and mushrooms begin to sizzle and brown, about 12 minutes. When mushrooms are browned, add shallots, garlic, and thyme. Cook, stirring, until shallots are translucent, about 4 minutes. Add 1 cup heavy cream and cook until mixture is reduced to a loose paste, about 2 minutes. Season to taste with salt and pepper. Transfer to a large bowl and wipe out skillet. Heat oil in the now-empty skillet over high heat until shimmering. Add shaved Brussels sprouts. Cook, tossing occasionally, until well-charred on most sides, about 10 minutes. Add remaining cup heavy cream and cook until reduced to a loose sauce-like consistency. Season to taste with salt and pepper and transfer to a large bowl. Melt remaining 3 tablespoons butter in a medium saucepan over medium-high heat. Add flour and cook, stirring, until pale brown and nutty, about 2 minutes. Whisking constantly, slowly add milk in a thin, steady stream. Bring to a boil, whisking constantly. Remove from heat and stir in nutmeg and 3/4 of mozzarella. Season to taste with salt and pepper. Adjust oven rack to center position and preheat oven to 400°F. To assemble lasagna, lay 1/6th of cheese sauce on bottom of lasagna pan. Add three noodles. Top with 1/4 of Brussels sprouts mixture, 1/4 of mushroom mixture, another 1/6th of cheese sauce, and a sprinkle of grated mozzarella. Repeat noodle, sprouts, and mushroom layer three more times. Top with last three noodles, remaining cheese sauce, and remaining grated mozzarella. Transfer to oven and bake until heated through and top is browned and bubbly, about 30 minutes. Remove from oven sprinkle with Parmesan and parsley, let rest 10 minutes, and serve.
RICH AND CREAMY BRUSSELS SPROUTS
Here's a great way to dress up brussels sprouts. Almonds give this rich creamy dish a nutty texture and flavor.-Lucy Meyring, Walden, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- Cook brussels sprouts in boiling water. Meanwhile, in a saucepan over medium heat, combine the soup, milk, cheese, salt and pepper; cook and stir until cheese melts. Drain brussels sprouts; transfer to a serving dish. Add water chestnuts and cheese sauce. Sprinkle with almonds. Serve immediately.
Nutrition Facts : Calories 169 calories, Fat 10g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 413mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 5g fiber), Protein 8g protein.
CREAMY PARMESAN GARLIC BRUSSEL SPROUTS
Steps:
- In a medium sized skillet add the brussels sprouts, olive oil and garlic. Sauté until almost tender about 5-7 minutes. Remove the Brussels sprouts and set aside.
- Add the chicken broth, heavy cream, and cornstarch and whisk together until smooth. Add the Parmesan Cheese, Italian seasoning, and salt and pepper. Simmer until the sauce starts to thicken.
- Add the Brussels sprouts and toss to coat in the creamy sauce until heated through.
Nutrition Facts : Calories 179 kcal, Carbohydrate 12 g, Protein 8 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 35 mg, Sodium 164 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
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