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Mushroom & Brussels Sprouts Au Gratin

Mushroom & Brussels Sprouts Au Gratin

Each single yr I discover a solution to outdo myself at Thanksgiving. Whereas I completely admire the entire classics – particularly my mother-in-law’s heavenly mashed potatoes – I additionally take nice pleasure in placing one thing new and totally different on the desk. See for your self in my final Thanksgiving roundup!

This gorgeous mushroom and brussels sprouts au gratin is an upgraded model of the inexperienced bean casserole everyone knows and love. It’s obtained all of the issues: brussels sprouts that soften in your mouth, toasty thyme-infused buttery mushrooms, and a next-level “fried” onion and walnut topping.

Sure, it’s going to be a showstopper in your Thanksgiving desk, however don’t look ahead to Thanksgiving to strive it! It will be a terrific pairing together with your Sunday evening roasted hen. My gosh, you’re going to adore it! Byeeeee inexperienced beans.

mushroom and brussels sprouts au gratin in a pan

Substances on this mushroom and brussels sprouts au gratin

Tender brussels sprouts, savory mushrooms, crispy onions, and a creamy parmesan-gruyere cheese sauce — this au gratin recipe is mindblowly scrumptious. We’re skipping the cream of mushroom soup right here, folks! Right here’s what you’ll have to make it:

  • Veggies: you’ll want recent brussels sprouts, yellow onions, and child bella mushrooms for this au gratin recipe.
  • Butter: we’re including salted butter to cook dinner down the veggies and to begin the cheese sauce.
  • For the crispy onions: you’ll be tossing the onions in a mix of panko bread crumbs, parmesan cheese, chopped walnuts (the important thing for additional crunch!), garlic powder, and salt.
  • For the mushrooms: cook dinner down these attractive mushrooms with butter, salt, pepper, recent thyme, crimson pepper flakes, and garlic.
  • For the sauce: the silky, savory sauce is made with butter, all-purpose flour, low-sodium hen broth, milk, parmesan cheese, gruyere, salt & pepper.

crispy onion topping in a bowl for brussels sprouts gratin

Customise this brussels sprouts gratin

Sure, there are straightforward methods to make this au gratin your individual! Right here’s what I can suggest:

  • Make it gluten-free. Merely use gluten free bread crumbs and a 1:1 gluten free all goal flour.
  • Hold it vegetarian. Go for vegetable broth rather than the hen broth.
  • Select your cheese. I really like the combo of parmesan and gruyere cheese, however you could possibly additionally use cheddar, fontina, or a smoky gouda!
  • Go nut free. I really like the additional crispiness that chopped walnuts add to the crispy onions, however if you happen to’re nut free you’ll be able to merely add extra bread crumbs.

mushrooms and brussels sprouts in a baking pan to make brussels sprouts gratin

On the lookout for an additional savory kick?

In the event you’re not serving vegetarians I recommend including cooked bacon or ham for additional scrumptious savory taste!

unbaked brussels sprouts mushroom au gratin in a baking pan

How one can make this brussels sprouts and mushroom au gratin

  1. Prep the brussels sprouts. Begin by blanching the brussels sprouts, then draining them and operating them beneath very chilly water in order that they cease cooking.
  2. Prep the onions. Prepare dinner the onions down in somewhat butter, then toss them with panko bread crumbs, parmesan, walnuts, garlic powder, and salt.
  3. Prepare dinner the mushrooms. Subsequent, cook dinner the mushrooms with butter in the identical skillet the onions had been in till they’re good and golden. Then stir within the thyme, crimson pepper flakes, and garlic. Add them to the baking pan with the brussels sprouts.
  4. Make the sauce. Soften butter in the identical skillet, whisk within the flour till a paste kinds, then slowly stream within the broth and milk and whisk till properly mixed. Deliver the combination to a boil, then cut back to a simmer and let it thicken to a gravy texture. Take away it from the warmth and stir within the parmesan, gruyere, salt & pepper. Style and alter the seasonings.
  5. Pour, prime & bake. Pour the cheese sauce into the pan with the brussels sprouts and mushrooms and stir to coat every little thing. Evenly prime the pan with the onions, bake it up till golden brown and bubbly, and revel in!

mushroom and brussels sprouts au gratin in a baking pan

Make it forward of time

You’ll be able to simply make this brussels sprouts gratin forward to avoid wasting time throughout Thanksgiving. Right here’s what I like to recommend:

  1. Put together the recipe as directed however don’t bake it. Wrap the casserole dish in foil and place it within the fridge as much as 2 days forward.
  2. As soon as prepared, take away the foil and bake the au gratin till the onions are good and golden brown and the sauce is bubbly.
  3. Serve instantly with all of your favourite Thanksgiving dishes!

brussels sprouts and mushroom gratin in a baking pan

Storing & reheating ideas

  • To retailer: merely retailer this broccoli cauliflower gratin within the fridge in particular person, hermetic containers or cowl your entire pan and place it within the fridge. It’s going to keep good for as much as 5 days.
  • To reheat: reheat particular person parts within the microwave or place the pan again within the oven till heated via.

mushroom brussels sprouts au gratin in a baking pan and on a plate

Extra Thanksgiving recipes you’ll love

Get all of my Thanksgiving recipes right here!

I hope you like this mushroom and brussels sprouts au gratin! In the event you make it you should definitely depart a remark and a ranking so I understand how you appreciated it. Get pleasure from, xo!

Mushroom & Brussels Sprouts Au Gratin with Crispy Parmesan Walnut Panko ‘Fried’ Onion

brussels sprouts gratin in a baking dish and on a plate

Prep Time 15 minutes

Prepare dinner Time 1 hour 10 minutes

Whole Time 1 hour 25 minutes

Serves12 servings

Great mushroom and brussels sprouts au gratin with a luscious, creamy cheese sauce and a crispy parmesan walnut “fried” onion topping. This distinctive twist on conventional au gratin recipes is stuffed with scrumptious, savory flavors you may love. Excellent for Thanksgiving or pairing with weeknight dinners!


  • Brussels Sprouts and Onions:
  • 2 kilos Brussels sprouts, trimmed, outer leaves eliminated and sliced in half
  • 1 tablespoon salted butter, melted
  • 2 yellow onions, thinly sliced
  • ½ cup panko bread crumbs, gluten-free if desired
  • ½ cup grated parmesan cheese
  • ½ cup very finely chopped uncooked walnuts
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • Mushrooms:
  • 1 tablespoon salted butter
  • 16 ounces child bella mushrooms, sliced
  • ¼ teaspoon kosher salt
  • Freshly floor black pepper
  • 1 tablespoon recent thyme leaves
  • ¼ teaspoon crimson pepper flakes
  • 3 garlic cloves, minced
  • Sauce:
  • ¼ cup salted butter
  • cup all-purpose flour (or 1:1 gluten-free all-purpose flour)
  • 1 ½ cups low-sodium hen broth (or vegetable broth), plus one other ½ cup extra, if obligatory
  • 1 cup complete milk or unsweetened almond milk
  • ½ cup grated parmesan cheese
  • 4 ounces gruyere cheese, shredded
  • ½ teaspoon kosher salt, plus extra to style
  • Plenty of freshly floor black pepper


  • Preheat the oven to 375°F. Grease a 2-quart baking dish or 9×13-inch baking pan.

  • Put together the Brussels sprouts: Deliver a big pot of generously salted water to a boil over excessive warmth. Add the brussels sprouts and blanch, 2 minutes. Drain brussels and run beneath VERY chilly water to cease the cooking course of. Put aside.

  • Put together the onions: In a big skillet, soften the butter over medium warmth. Add the onions and cook dinner till softened, about 8 minutes. Switch the onions to a big bowl and add the panko bread crumbs, parmesan cheese, walnuts, garlic powder, and salt; toss properly to coat the onions. Put aside.

  • Prepare dinner the mushrooms: Return the identical massive skillet to medium warmth and soften the butter. Add the mushrooms, salt, and pepper. Prepare dinner mushrooms, stirring sometimes, till all liquid is absorbed from mushrooms and they’re golden brown; 8 to 10 minutes. Stir within the thyme, crimson pepper flakes and garlic and cook dinner, stirring till aromatic, 1 minute. Switch to the baking pan with the Brussels sprouts and toss to mix.

  • Put together the sauce: Return the identical massive skillet to medium warmth and soften the butter. Whisk within the flour and cook dinner till a paste kinds, then slowly stream within the broth after which the milk, consistently whisking away any lumps, till clean and well-combined. Enhance warmth and convey combination to a boil, then cut back the warmth to medium-low and simmer, whisking sometimes, till sauce thickens to the consistency of gravy, 5 minutes. (If the sauce will get too thick, you’ll be able to add as much as ½ cup extra broth.) Take away from warmth and stir within the parmesan, gruyere, salt, and pepper. Style and alter seasoning if obligatory.

  • Pour the sauce over the Brussels and mushrooms and provides it a mild stir to coat the brussels and mushrooms. Evenly distribute the onion combination excessive. Bake, uncovered, till the topping is golden brown and the sauce is bubbly, 25 to 35 minutes.

Recipe Notes

See the total publish for ideas, tips, and nice methods to customise this recipe!


Serving: 1serving (primarily based on 12)Energy: 226calCarbohydrates: 16.1gProtein: 11.1gFats: 14.5gSaturated Fats: 6.3gFiber: 4.1gSugar: 3.6g


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