brussels sprouts with mushrooms

brussels sprouts with mushrooms
  • 4 cups Brussels sprouts, trimmed and halved
  • 1/2 pound whole mushrooms
  • 5 tablespoons butter
  • 1/2 cup chopped fresh parsley
  • salt and pepper to taste
  • fresh lemon juice


  1. 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.
  2. 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.

09/25/2019
brussels sprouts with mushrooms, recipe PT15M PT1H 5 455 calories

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