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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Brussels Sprouts with, mushrooms, roasted red pepper, onions and crumbled Gorgonzola. Ingredients:
20 medium brussels sprouts |
1 slice sweet onion (thick slice, quartered) |
1/2 roasted red pepper, sliced thin (1/4-inch or less) |
6 -8 baby portabella mushrooms, quartered |
1/2 tablespoon bacon drippings |
1 tablespoon vegetable oil or 1 tablespoon olive oil |
1 tablespoon balsamic vinegar |
1 tablespoon butter |
1/3 cup diced gorgonzola or 1/3 cup blue cheese |
Directions:
1. Wash trim and split sprouts either in half or whole if they are smaller.
2. Heat oil and bacon drippings in a Wok or sauté pan.
3. Add onion and Sprouts, sauté until sprouts are nearly tender.
4. Remove from pan and discard oil.
5. Sauté mushrooms in butter until about half way done.
6. Add roasted red pepper, sprouts and onion.
7. Turn heat up to high, then add the balsamic vinegar and stir to coat all ingredients as the balsamic sizzles for about 30 seconds.
8. Serve on a plate or shallow bowl and top with diced cheese.
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