Mushroom and Brussels Sprouts Skillet
Mushroom and Brussels Sprouts Skillet brings together tender sprouts and buttery, lightly browned mushrooms for a rich, balanced bite. Fresh parsley and a squeeze of lemon lift the flavors with bright, herbaceous notes, making this a vibrant side for weeknight dinners or holiday tables alike.
- Prep15 mins
- Cook25 mins
- Serves6
- DifficultyEasy
- 1
Boil Brussels sprouts in a pot of lightly salted water for 15 minutes, or until they are fork-tender; drain in a colander, pressing out as much water as possible. Set aside.
- 2
Melt butter in a large skillet over medium-high heat. Cook and stir the mushrooms until they are lightly browned.
- 3
Toss the Brussels sprouts with the mushrooms and sprinkle with parsley, lemon juice, salt, and pepper. Serve right away.
- Calories 150.73 kcal Moderate
- Protein 4.32 g Low Source
- Carbs 10.49 g Moderate
- Total Fat 11.1 g Moderate
- Saturated Fat 6.82 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 26.12 mg Moderate
- Sodium 16.99 mg Low Source
- Fiber 5.24 g Moderate
- Sugar 2.42 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 38.52 mg Low Source
- Iron 2.56 mg Moderate
- Potassium 575.2 mg Moderate
- Vitamin A 54.24 mcg_rae Low Source
- Vitamin C 77.99 mg Good Source
- Vitamin D 2.0 mcg Moderate
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Citrus 🍊
- Milk 🥛