This portobello mushroom & brussels sprouts casserole is a fresh, healthy, gluten free alternative side dish to the traditional green bean casserole.
It’s officially “Thanksgiving Week” on the blog!
Two weeks from today, the actual week of Thanksgiving will be here and I want to make sure you’re prepared with some delicious new recipes for the big feast!
Last week I headed into the kitchen to whip up some simple twists to classic Thanksgiving dinner favorites.
I know that no one wants to trade their turkey and dressing in for tacos and guacamole, so I didn’t get too crazy, just a few new twists to some old favorites!
I started off with an update to the good ‘ol Green Bean Casserole.
You know it, I know it, canned green beans, canned cream of mushroom soup, topped with a bag of crispy fried onions. Nothing fresh, healthy or gluten free about it, but I know that a lot of people really love the creamy vegetable side dish, so I decided to give it an update!
Instead of canned green beans, I used fresh brussels sprouts and made my own “cream of mushroom soup” with fresh portobello mushrooms and corn starch as a thickener instead of flour (a great thickening substitute for those that are gluten free!)
The result was an incredibly delicious, still creamy, rich and decadent, vegetarian & gluten free Brussels Sprouts Casserole that everyone at Thanksgiving dinner will love!
Ingredients
- 2 tbsp butter
- 6 oz portobello mushrooms (diced)
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp fresh thyme
- 2 cloves garlic (minced)
- ¼ tsp ground nutmeg
- 2 tbsp cornstarch
- 1 cup vegetable broth
- 1 cup half-and-half
- 1 ½ lbs fresh brussels sprouts (halved)
- ¼ cup grated parmesan cheese
Preheat the oven to 350°F.
Add the butter to a large skillet over medium-high heat, once melted, add the portobello mushrooms, salt, pepper, and thyme, cook 5-6 minutes.
Add the garlic & nutmeg, cook 2-3 minutes, then sprinkle the cornstarch over the top and add the vegetable broth, simmer 1-2 minutes.
Reduce the heat to medium-low and add the half-and-half. Cook 6-8 minutes.
Add the brussels sprouts to a large oven-safe baking dish.
Cover with the creamy mushrooms.
Top with the parmesan cheese.
Place in the oven and bake for 40 minutes.
This recipe is the perfect size for a Thanksgiving dinner side dish for 4-6 people. (Or if you’re me, you eat the entire bowl for dinner last Tuesday 😉 ) If you’re cooking for a larger group, you’ll want to double the recipe.
Looking for more delicious gluten free Thanksgiving recipes? I have an entire Pinterest board dedicated to just that!
Everything from turkey recipes, to sides, to desserts, you’ll find them there!
Look for three more delicious twists to Thanksgiving recipes this week on the blog!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten-free. Always make sure the vegetable broth used is gluten-free.
Ingredients
- 2 tbsp butter
- 6 oz portobello mushrooms (diced)
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp fresh thyme
- 2 cloves garlic (minced)
- ¼ tsp ground nutmeg
- 2 tbsp cornstarch
- 1 cup vegetable broth
- 1 cup half-and-half
- 1 ½ lbs fresh brussels sprouts (halved)
- ¼ cup grated parmesan cheese
Instructions
- Preheat the oven to 350°.
- Add the butter to a large skillet over medium-high heat, once melted, add the portobello mushrooms, salt, pepper, and thyme, cook 5-6 minutes.
- Add the garlic & nutmeg, cook 2-3 minutes, then sprinkle the cornstarch over the top and add the vegetable broth, simmer 1-2 minutes.
- Reduce the heat to medium-low and add the half-and-half.
- Cook 6-8 minutes.
- Add the brussels sprouts to a large oven-safe baking dish.
- Cover with the creamy mushrooms.
- Top with the parmesan cheese.
- Place in the oven and bake for 40 minutes.
