Simple buttery Brussels Sprouts and Mushrooms, cooked on the stovetop in less than 20 minutes! This perfectly buttered brussels sprouts side dish pairs with just about anything!
Buttered Brussels Sprouts and Mushrooms
You know what makes brussels sprouts taste better? Butter. Hahaha. No but seriously, I love brussels sprouts any way – but I can admit that turning these into buttery brussels sprouts and mushrooms makes them extra good!
After the brussels sprouts are softened, then you add them in a skillet to saute with juicy mushrooms along with butter. In just a few minutes you’re going to have buttery brussels sprouts and you’re going to start seeing hearts in your eyes!
The secret to perfect brussels sprouts is NOT overcooking them. We’re going to boil them, but only until a fork easily slides in. Then you drain right away! No thank you mushy brussels sprouts – get out of here.
Want more brussels sprouts recipes? Also check out my Cheesy Brussels Sprouts and Creamy Brussels Sprouts with Pasta next!
Brussels Sprouts and Mushrooms Ingredients
- Brussels Sprouts – be sure to trim them and cut them in half. By cutting them in half they’re not only easier to eat, but they will soak up the butter better.
- Butter – I recommend not salted since we’re adding salt in too.
- Minced Garlic
- Whole Button Mushrooms – slice them up. You can also buy sliced mushrooms but I save myself 50 cents and slice them myself.
- Salt & Pepper to taste
How to Make Brussels Sprouts and Mushrooms
Cook brussels sprouts in a pot of salted water until a fork easily slides in, this takes about 8-12 minutes. Drain right away.
Melted butter in a large skillet, adding in minced garlic to start the kitchen smelling real good!
Add in mushrooms, allowing them release their juicy liquids. Cook them until they’re lightly browned and puff up, this takes a couple minutes.
Add in brussels sprouts, along with a taste of salt and pepper, stirring to coat them in the butter.
Serve and gobble these buttery brussels sprouts up!
Can I make them in advance?
Absolutely! These are great for both meal prep, as well as preparing for Thanksgiving. Simply make them as instructed, allow to cool and then throw in an airtight container in the refrigerator for up to 3 days.
When ready to serve, preferably throw back in a skillet to heat up, but if you’re in a pinch for time the microwave works too.
Pin for later:
Buttered Brussels Sprouts and Mushrooms (20 Minutes!)
PrintIngredients
- 4 cups brussels sprouts trimmed and halved
- 5 tablespoons butter
- 2 cloves garlic minced
- 8 ounce package whole mushrooms sliced
- salt and pepper to taste
Instructions
- Bring a pot of salted water to a boil over high heat. Add brussels sprouts and cook until a fork easily slides in, around 9-12 minutes. Drain brussels sprouts and set aside.
- Melt butter in a large skillet over medium heat. Add in minced garlic and mushrooms, cooking until the mushrooms lightly brown, about 5 minutes.
- Add brussels sprouts into the skillet, along with a sprinkle of salt and pepper to taste, and stir so everything is fully coated in the butter.
- Serve and enjoy these buttery brussels sprouts!
Janet says
Thank you for this recipe. It is quick and flavorful.
Ann says
What if you just sauté them instead of boil? Will you get about the same results? Still sounds good!
Pamela Reed says
You absolutely could, it really comes down to how you prefer brussels sprouts. Sauteing them will give them a more crisp-tender taste, while boiling softens them. If you love sautéed brussels sprouts, check out my skillet recipe with kielbasa too!
David Sikora says
I would like to print the recipe, but you apparently don’t want me to because I have to download an extension in order to print it. I’ve downloaded extensions in the past from different sites, and it’s always a nightmare. Gunks up my compouter. Allow me to just click your recipe so I can enjoy it. Please!!!
Pamela Reed says
Hey David, all you need to do is click “print” on the recipe card (it’s a pink circle that says “print”). There’s no download/extensions needed.