Best 8 Marinated Brussels Sprouts And Mushrooms Recipes

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Marinated Brussels sprouts and mushrooms are a delectable and versatile dish that can be enjoyed as a side or main course. Brussels sprouts are packed with nutrients, including vitamins K and C, fiber, and antioxidants. Mushrooms are also a good source of nutrients, including selenium, potassium, and B vitamins. When combined, these vegetables create a flavor-packed dish that is both healthy and delicious.

Let's cook with our recipes!

BRUSSELS SPROUTS WITH MUSHROOMS



Brussels Sprouts with Mushrooms image

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

Provided by MARILYN PERZIK

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 40m

Yield 6

Number Of Ingredients 6

4 cups Brussels sprouts, trimmed and halved
½ pound whole mushrooms
5 tablespoons butter
½ cup chopped fresh parsley
salt and pepper to taste
fresh lemon juice

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 119.3 calories, Carbohydrate 7.3 g, Cholesterol 25.4 mg, Fat 10.1 g, Fiber 2.4 g, Protein 2.5 g, SaturatedFat 6.2 g, Sodium 471.5 mg, Sugar 3.1 g

BRUSSELS SPROUTS AND MUSHROOMS RECIPE



Brussels Sprouts and Mushrooms Recipe image

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

2 tbsp clarified butter
1 lb brussels sprouts, halved, with stems removed.
1 white onion, skin removed, halved, and diced finely.
8oz sliced cleaned cremini mushrooms
3 cloves garlic
1 tsp adobo seasoning
1 tsp fresh cracked pepper
1/4 cup chicken or beef stock

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

MARINATED BRUSSELS SPROUTS



Marinated Brussels Sprouts image

"This unique relish adds a lively twist to any dinner," assures Marie Hattrup of Sparks, Nevada

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 2-1/2 cups.

Number Of Ingredients 5

1 package (10 ounces) frozen brussels sprouts
1 cup Italian salad dressing
1 tablespoon finely chopped onion
1 garlic clove, minced
1/2 teaspoon dill weed

Steps:

  • Cook brussels sprouts according to package directions; drain. Combine remaining ingredients; pour over sprouts and toss to coat. Cover and refrigerate.

Nutrition Facts : Calories 41 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 470mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

EASY MARINATED BRUSSELS SPROUTS



Easy Marinated Brussels Sprouts image

Very simple but delicious way to serve Brussels sprouts. If you have time, you may want to make your own Italian dressing; if not, the bottled kind works just fine. We like them as a side dish or even mixed into a tossed salad.

Provided by Diana S.

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 4h25m

Yield 6

Number Of Ingredients 3

1 pound Brussels sprouts, trimmed
1 (16 ounce) bottle zesty Italian-style salad dressing
3 dashes hot sauce, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook Brussels sprouts in the boiling water, stirring occasionally until tender, about 15 minutes. Drain and transfer to a large bowl.
  • Pour Italian dressing and hot sauce over Brussels sprouts; toss to coat. Marinate in the refrigerator, stirring occasionally, for 4 hours.

Nutrition Facts : Calories 247.1 calories, Carbohydrate 14.5 g, Fat 21.1 g, Fiber 2.9 g, Protein 2.8 g, SaturatedFat 3.3 g, Sodium 1251.6 mg, Sugar 7.8 g

MARINATED BRUSSELS SPROUTS AND MUSHROOMS



Marinated Brussels Sprouts and Mushrooms image

Brussels sprouts! You either love them, or hate them...I happen to love them and I love them done this way. This is a good cocktail snack or a good addition to a salad buffet. This is a Marian Morash (Victory Garden) recipe. Prep time does not include marinading time.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 45m

Yield 5-6 cups

Number Of Ingredients 13

3/4 lb small Brussels sprout
1 lb small mushroom
1/4 cup olive oil
1/2 cup lemon juice
1 cup water
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 cloves garlic, cut in half
1 bay leaf
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon thyme
1 tablespoon chopped parsley

Steps:

  • Trim and wash sprouts and then steam or blanch them until just barely tender.
  • Cool slightly, then cut off the tip of each sprout so that the marinade will penetrate down into the innermost part of the sprouts.
  • Place them in a bowl.
  • Wipe mushrooms clean, remove stems and place caps in bowl with the sprouts.
  • Bring remaining ingredients to a boil in a saucepan*.
  • Pour over sprouts and mushrooms.
  • Once the marinade has slightly cooled, refrigerate for at least 2 hours.
  • Remove from the fridge 30 minutes before serving to take off the chill.
  • *If you want, tie the herbs and garlic in a bouquet garni and remove when serving.

BRUSSELS SPROUTS AND MUSHROOMS



Brussels Sprouts and Mushrooms image

Yield serves 4. serving size: 1 cup as a main dish.

Number Of Ingredients 7

1 3/4 pounds Brussels sprouts (or use two 10-ounce boxes frozen Brussels sprouts)
1/2 teaspoon salt, or more to taste
3 tablespoons butter
1/2 pound white button mushrooms, sliced into 1/4-inch pieces
1 medium onion, sliced into 1/4-inch pieces
1 green bell pepper, sliced into 1/4-inch pieces
1/4 teaspoon pepper, or more to taste

Steps:

  • Wash and trim the sprouts. With a sharp knife make an X in the stem of each sprout.
  • Bring 1 cup water to a boil in a saucepan and add the salt. Add the sprouts and cook, uncovered, for 8 to 10 minutes over medium heat.
  • Cover and cook for 10 minutes more or just until crisp-tender. Drain and place the sprouts in a bowl.
  • Meanwhile, in a large skillet, heat the butter and add the mushrooms, onion, and bell pepper. Cook until tender.
  • Add to the sprouts and season with the salt and pepper.

CREAMED MUSHROOMS, ONIONS, AND BRUSSELS SPROUTS



Creamed Mushrooms, Onions, and Brussels Sprouts image

Categories     Milk/Cream     Mushroom     Onion     Vegetable     Sauté     Thanksgiving     Casserole/Gratin     Parmesan     Fall     Brussels Sprout     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 11

5 tablespoons butter
1 pound oyster mushrooms, cut into 1-inch-wide pieces
15 ounces frozen whole petite onions (about 2 1/2 cups; do not thaw)
1 pound small brussels sprouts (about 4 cups), trimmed, halved
2 1/2 cups low-salt chicken broth
2 garlic cloves, minced
1 1/2 tablespoons chopped fresh thyme
1 1/2 tablespoons all purpose flour
2/3 cup whipping cream
1 cup fresh breadcrumbs made from crustless French bread
1/2 cup freshly grated Parmesan cheese

Steps:

  • Butter 8x8x2-inch glass baking dish. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté until juices have cooked away, about 10 minutes. Transfer mushrooms to large bowl.
  • Melt 1 tablespoon butter in same skillet over medium-high heat. Add onions; sauté until brown and tender but still holding shape, about 6 minutes. Add to bowl with mushrooms. Melt 1 tablespoon butter in same skillet over medium heat. Add brussels sprouts; sauté until browned, about 10 minutes. Add 1/2 cup broth to skillet. Cover and simmer until brussels sprouts are tender, stirring often, about 10 minutes. Uncover and cook until liquid evaporates, about 1 minute. Add to bowl with mushrooms.
  • Melt 1 tablespoon butter in same skillet over medium heat. Add garlic and thyme; sauté 1 minute. Add flour and stir 1 minute. Gradually add remaining 2 cups broth and cream and bring to boil, whisking often. Boil until reduced to 1 1/4 cups, about 8 minutes. Mix sauce into vegetables in bowl. Season with salt and pepper. Transfer vegetables to prepared dish. (Can be made 3 days ahead. Cover and chill.)
  • Preheat oven to 375°F. Melt 1 tablespoon butter in small saucepan. Mix in breadcrumbs and cheese. Sprinkle crumb mixture over vegetables. Bake uncovered until vegetables are heated through and topping is golden, about 35 minutes.

MARINATED BRUSSEL SPROUTS



Marinated Brussel Sprouts image

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield about 1-1/2 dozen.

Number Of Ingredients 6

3/4 pound small fresh brussels sprouts, trimmed
3/4 cup Italian salad dressing
1/4 cup finely chopped onion
2 garlic cloves, minced
2 teaspoons minced fresh parsley
1 teaspoon dill weed

Steps:

  • Cut an "X" in the core of each brussels sprout. In a large saucepan, bring 1 in. of water and brussels sprouts to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. Drain and immediately place brussels sprouts in ice water. Drain and pat dry. , In a large resealable plastic bag, combine the salad dressing, onion, garlic, parsley and dill weed; add the brussels sprouts. Seal bag and turn to coat; refrigerate overnight. , Drain and discard marinade. Serve brussels sprouts with toothpicks.

Nutrition Facts : Calories 16 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 43mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.

Tips:

  • Choose firm and fresh Brussels sprouts: Look for sprouts that are bright green in color and have tightly closed leaves. Avoid any sprouts that are yellowing or have brown spots.
  • Trim the Brussels sprouts: Cut off the stem end of each Brussels sprout and remove any loose or wilted leaves.
  • Marinate the Brussels sprouts: The marinade helps to flavor the Brussels sprouts and make them more tender. You can use a variety of marinades, but a simple olive oil and vinegar marinade is a good place to start.
  • Roast the Brussels sprouts: Roasting is a great way to cook Brussels sprouts because it caramelizes the natural sugars in the vegetable and gives them a slightly crispy texture. Be sure to toss the Brussels sprouts in the marinade before roasting to help them brown evenly.
  • Serve roasted Brussels sprouts immediately: Roasted Brussels sprouts are best served immediately after they are cooked. They can be served as a side dish or as a main course.

Conclusion:

Marinated Brussels sprouts and mushrooms are a healthy and delicious side dish that can be enjoyed by people of all ages. They are easy to make and can be roasted in the oven or grilled. The marinade helps to flavor the vegetables and make them more tender. Roasted Brussels sprouts and mushrooms are a great way to add more vegetables to your diet and they are also a good source of vitamins and minerals.

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