• Ingredients:
  • 8oz package of whole FunGuy white button mushrooms
  • 1½ pound fresh Brussels sprouts
  • 1 medium onion
  • 5-6 garlic cloves
  • 2 tablespoons olive oil
  • 2 tablespoons melted butter
  • ½ teaspoon coarse salt
  • ¼ teaspoon ground black pepper
  • ¼ cup shredded Parmesan cheese

Thanksgiving is the time to appreciate time with family and friends, not for stressing over the menu! 

Our simple and quick to put together side of buttery roasted Brussels sprouts and earthy FunGuy mushrooms will do just that! 

Less than 10 minutes prep and into the oven it goes, making this a low-effort but no less flavorful healthier dish, that everyone will be thankful for!

DIRECTIONS:

  1. Preheat oven to 400F. 
  2. Brush off any debris from the FunGuy mushrooms with a damp cloth. Trim the stems and cut the mushrooms into quarters. Rinse the Brussels sprouts under cool water to clean off any dirt, remove the outside leaves if necessary, and cut them in half. Peel and thinly slice the onions, mince the garlic, and transfer everything to a large mixing bowl. 
  3. Add the olive oil, melted butter, coarse salt, and black pepper to the mushrooms and sprouts and toss well to coat evenly with the seasoning before transferring it to a baking dish. Sprinkle half of the Parmesan cheese over the top of the mushrooms and sprouts. 
  4. Roast in the oven for 15 minutes, remove the dish from the oven and stir the sprouts and mushrooms to turn them over so they cook evenly. Sprinkle the remaining Parmesan on top and return to the oven to roast another 15-20 minutes, or until the sprouts are tender and the Parmesan has turned brown and crispy. 
  5. Remove the dish from the oven and allow it to cool about 5 minutes before serving.

Have a Fun Thanksgiving meal!