Mushroom Bacon Brussel Sprouts
Easy recipe for Mushroom Bacon Brussel Sprouts sauteed in a skillet with butter and garlic and served with Parmesan cheese.
- 8 oz bacon, cut in bite-sized pieces
- 12 oz white or Portabella mushrooms, halved
- 1 small onion, finely chopped
- 1 pound fresh Brussel Sprouts, halved
- 2 Tbsp olive oil
- 3 Tbsp unsalted butter
- 2 Tbsp water
- ½ tsp salt, or to taste
- ¼ tsp ground pepper, or to taste
- 2 garlic cloves, minced
- 2 Tbsp Parmesan cheese, serving
Saute bacon until lightly golden in color.
Remove the bacon pieces, leaving the grease in the skillet.
Add mushrooms to bacon grease. Saute about 2 minutes on med/high heat.
Add chopped onions to mushrooms. Saute on medium heat until the onions are tender. Remove from skillet.
Add the Brussel Sprouts, minced garlic and oil to the skillet. Cook for 2 minutes or until leaves are lightly browned.
Add butter and water to the Sprouts, season with salt and pepper. Turn heat to medium and cook an additional 10-12 minutes, stirring Sprouts as needed. Cook sprouts until desired tenderness is reached.
Add the bacon and mushrooms back to the skillet, stir and heat.
Serve immediately with Parmesan cheese.