Mushroom & Brussels Sprouts Au Gratin with Crispy Parmesan Walnut Panko ‘Fried’ Onion
User Reviews
5
6 reviews
Excellent
Mushroom & Brussels Sprouts Au Gratin with Crispy Parmesan Walnut Panko ‘Fried’ Onion
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Wonderful mushroom and brussels sprouts au gratin with a luscious, creamy cheese sauce and a crispy parmesan walnut "fried" onion topping. This unique twist on traditional au gratin recipes is full of delicious, savory flavors you'll love. Perfect for Thanksgiving or pairing with weeknight dinners!
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Ingredients
- Brussels Sprouts and Onions:
- 2 pounds Brussels sprouts trimmed, outer leaves removed and sliced in half
- 1 tablespoon butter salted, melted
- 2 yellow onion thinly sliced
- ½ cup panko bread crumbs gluten-free if desired
- ½ cup Parmesan Cheese grated
- ½ cup walnut very finely chopped, raw
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- Mushrooms:
- 1 tablespoon butter salted
- 16 ounces baby bella mushroom sliced
- ¼ teaspoon kosher salt
- black pepper freshly ground
- 1 tablespoon thyme fresh leaves
- ¼ teaspoon red pepper flakes
- 3 garlic cloves, minced
- Sauce:
- ¼ cup butter salted
- ⅓ cup all-purpose flour or 1:1 gluten-free all-purpose flour
- 1 ½ cups chicken broth low-sodium, or vegetable broth, plus another ½ cup more if necessary
- 1 cup milk whole or unsweetened almond milk
- ½ cup Parmesan Cheese grated
- 4 ounces gruyere cheese shredded
- ½ teaspoon kosher salt plus more to taste
- black pepper lots of freshly ground
Instructions
- Preheat the oven to 375°F. Grease a 2-quart baking dish or 9x13-inch baking pan.
- Prepare the Brussels sprouts: Bring a large pot of generously salted water to a boil over high heat. Add the brussels sprouts and blanch, 2 minutes. Drain brussels and run under VERY cold water to stop the cooking process. Set aside.
- Prepare the onions: In a large skillet, melt the butter over medium heat. Add the onions and cook until softened, about 8 minutes. Transfer the onions to a large bowl and add the panko bread crumbs, parmesan cheese, walnuts, garlic powder, and salt; toss well to coat the onions. Set aside.
- Cook the mushrooms: Return the same large skillet to medium heat and melt the butter. Add the mushrooms, salt, and pepper. Cook mushrooms, stirring occasionally, until all liquid is absorbed from mushrooms and they are golden brown; 8 to 10 minutes. Stir in the thyme, red pepper flakes and garlic and cook, stirring until fragrant, 1 minute. Transfer to the baking pan with the Brussels sprouts and toss to combine.
- Prepare the sauce: Return the same large skillet to medium heat and melt the butter. Whisk in the flour and cook until a paste forms, then slowly stream in the broth and then the milk, constantly whisking away any lumps, until smooth and well-combined. Increase heat and bring mixture to a boil, then reduce the heat to medium-low and simmer, whisking occasionally, until sauce thickens to the consistency of gravy, 5 minutes. (If the sauce gets too thick, you can add up to ½ cup more broth.) Remove from heat and stir in the parmesan, gruyere, salt, and pepper. Taste and adjust seasoning if necessary.
- Pour the sauce over the Brussels and mushrooms and give it a gentle stir to coat the brussels and mushrooms. Evenly distribute the onion mixture over the top. Bake, uncovered, until the topping is golden brown and the sauce is bubbly, 25 to 35 minutes.
Notes
- See the full post for tips, tricks, and great ways to customize this recipe!
Nutrition Information
Show Details
Serving
1serving (based on 12)
Calories
226cal
(11%)
Carbohydrates
16.1g
(5%)
Protein
11.1g
(22%)
Fat
14.5g
(22%)
Saturated Fat
6.3g
(32%)
Fiber
4.1g
(16%)
Sugar
3.6g
(7%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Serving | 1serving (based on 12) | |
| Calories | 226cal | 11% |
| Carbohydrates | 16.1g | 5% |
| Protein | 11.1g | 22% |
| Fat | 14.5g | 22% |
| Saturated Fat | 6.3g | 32% |
| Fiber | 4.1g | 16% |
| Sugar | 3.6g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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