Brussels Sprouts with Mushrooms Recipe -
Brussels Sprouts with Mushrooms Recipe
  • READY IN 40 mins

Brussels Sprouts with Mushrooms

Recipe by  

"My husband and I adore Brussels sprouts and usually just steam them served with butter."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 30, 2007

One sure way to ruin Brussels sprouts (or almost any vegetable for that matter) is to overcook them. This was perfect cooked for 7-10 minutes rather than 15. This is a good, basic recipe, made even better with the addition of garlic, sliced shallots,and crumbled, fried bacon. A little chopped, fresh, red bell pepper would be a nice splash of color too.

Most Helpful Critical Review
Nov 28, 2005

It was alright.

Oct 13, 2006

We prefer the Brussel Sprouts somewhat less tender at the start...We add some crushed garlic, and just steam the Brussel Sprouts about 5 - 6 minutes....Then saute all in a large frying pan till they are crisp tender...Also, can add some halved cherry or grape tomatoes at the end and sprinkle with parmesean cheese.

Apr 19, 2007

My husband is not a picky eater, however, he does not care for Bruseels Sprouts. I made this tonight for dinner and he actually went back for seconds! Very tasty. Thanks for the recipe.

Dec 18, 2008

Recipe was ruined with cooking boil for 15 minutes. I took them out after 12 minutes and it was already overcooked. Otherwise the recipe has potential, but have had better brussels sprouts. Try sauteed brussel sprouts with garlic or shallots, add a little liquid (chicken stock or wine).

Nov 25, 2008

This was really good! I used olive oil instead of butter and steamed the brussels sprouts instead of boiling them until they were fork tender (about 7-8 minutes). I also used sliced mushrooms instead of whole. Very tasty! Will definitely be making this again.

Apr 08, 2006

Very good! I really loved the presentation this dish made. Next time, I'll try this recipe using fresh parsely and real lemon. (I used dried parsely and lemon concentrate.) The mushrooms seemed too big to leave whole so, I cut into chunky slices, which turned out excellent! Thank you for sharing this recipe. 4/2/06 I made this again, this time I grilled this dish and used about 2 cloves of fresh garlic, canned mushrooms, no lemon juice, and seaoned with onion powder, salt and pepper.

May 16, 2005

This was very good. I couldn't get fresh brussel sprouts so I used frozen and it still came out good. Next time I will use less butter. I don't think it needed that much.


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  • Calories
  • 119 kcal
  • 6%
  • Carbohydrates
  • 7.3 g
  • 2%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 10.1 g
  • 16%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 472 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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