Brussels Sprouts Mushroom Casserole
Creamy, comforting, and packed with earthy flavors, this Brussels Sprouts Mushroom Casserole is a standout side dish perfect for any occasion. Oven-roasted Brussels sprouts and sautéed mushrooms come together in a luscious, velvety Parmesan cream sauce, seasoned with a hint of nutmeg for a subtle warmth. Topped with buttery panko breadcrumbs and baked to golden perfection, this casserole boasts a delightful crunch that contrasts beautifully with its creamy center. Quick to prepare and baked in just 35 minutes, this dish is a perfect addition to your holiday table or weeknight dinner rotation. Whether you're a fan of hearty vegetables or looking for a gourmet twist on classic casseroles, this recipe will quickly become a favorite.
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 200 grams Mushrooms
- 4 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1.5 cups Whole milk
- 0.5 cups Heavy cream
- 0.75 cups Parmesan cheese, grated
- 0.5 cups Panko breadcrumbs
- 2 tablespoons Olive oil
- 2 units Garlic cloves, minced
- 1.5 teaspoons Salt
- 1 teaspoons Black pepper
- 0.25 teaspoons Nutmeg, ground
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set aside.
Trim the ends off the Brussels sprouts and cut them in half. Toss them with 1 tablespoon of olive oil and a pinch of salt and pepper. Spread on a baking sheet lined with parchment paper and roast for 15 minutes, or until just tender.
While the Brussels sprouts roast, clean and slice the mushrooms. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the mushrooms and cook until browned and most of the moisture has evaporated, about 7–8 minutes. Add the minced garlic and cook for 1 additional minute. Remove from heat and set aside.
In a medium saucepan, melt 3 tablespoons of butter over medium heat. Whisk in the flour and cook for 1–2 minutes until the mixture is golden and bubbly.
Gradually whisk in the milk and cream, making sure to remove any lumps. Bring the mixture to a simmer and cook until slightly thickened, about 5 minutes. Stir in 0.5 cups of Parmesan cheese, the nutmeg, 1 teaspoon of salt, and 0.5 teaspoons of black pepper. Remove from heat.
In a large mixing bowl, combine the roasted Brussels sprouts, sautéed mushrooms, and the cream sauce. Transfer the mixture to the prepared casserole dish, spreading it evenly.
Melt the remaining 1 tablespoon of butter and mix it with the panko breadcrumbs. Sprinkle the breadcrumb mixture over the casserole, followed by the remaining 0.25 cups of Parmesan cheese.
Bake the casserole in the preheated oven for 20 minutes, or until the top is golden brown and the mixture is bubbly.
Remove the casserole from the oven and let it rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2039 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.1 g | 199% | |
| Saturated Fat | 76.5 g | 382% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 348 mg | 116% | |
| Sodium | 5305 mg | 231% | |
| Total Carbohydrate | 103.0 g | 37% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 36.2 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1296 mg | 100% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1530 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
