Brussels Sprout Crumble with Mushrooms, Parmesan Breadcrumbs, and Hazelnuts
Brussels Sprout Crumble with Mushrooms, Parmesan Breadcrumbs, and Hazelnuts
Earthy mushrooms and tender sprouts bake under a golden Parmesan breadcrumb topping with toasted hazelnuts for crunch. A savory, nutty side dish with rich, crisp texture.
Ingredients
For 2 servings
- ¾ cup Brown Rice
- 8 ounce Brussels Sprouts
- 4 ounce Button Mushrooms
- 1 tablespoon Dijon Mustard
- 2 clove Garlic
- 1 ounce Hazelnuts
- ¼ cup Panko Breadcrumbs
- 1 ounce Parmesan Cheese
- ¼ ounce Thyme
- 1 unit Veggie Stock Concentrate
Additional Ingredients
- 1 tablespoon Butter
- 1 tablespoon Olive Oil
PDF
DifficultyEasy
Total Time40m
Calories664
Protein21g
Carbs79g
Fat31g
Tags:
VeggieFiber SmartLow Sugar
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For a dairy-free version, skip the cheese or use a plant-based hard-style alternative with similar salty depth. To avoid gluten, use gluten-free crumbs and a certified gluten-free mustard; for nut-free, leave out the nuts and add toasted seeds instead.
What to serve with it
Serve this with a crisp green salad or simple roasted carrots to brighten the rich, nutty flavors. It also works well as a hearty side with grilled chicken, fish, or a lentil main for a fuller vegetarian plate.
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