Brussel Sprouts and Mushrooms Gratin

Writers experience writers block sometimes and they do whatever they can do help unblock their creative blip. They go for a walk, sleep on it, write anything or go to a bookstore for inspiration.

For anyone who loves to cook, however, what can you do for inspiration to create a new dish? There are many options. Scour the internet for recipes, look at whatever food magazines you have or go to a bookstore and purchase a few or flip through the. Or just watch some cooking shows on TV or Youtube. For me personally, cooking shows do it for me. I have been hooked on watching The Greatest British Baking show on Netflix. I was giddy after watching the first few episodes of Season 11 and now I’m taking my time to watch all seasons. I don’t know why they call these people “home bakers” They are anything but that in my book. From their signature dishes to showstopper pieces and technical challenge creations, these contestants were AMAZING! All the pastries both savory and sweet had dreaming of what to make and reminiscing of my days in pastry school and the restaurant.

For the first time since in years I have been coming up with a few new dishes or doing the necessary tweaking of previous recipes for my sensitive stomach for the past month!!!

In this case, I decided to make Brussel Sprouts Gratin as a side dish with my Mac and Cheese. Since regular bacon is a bit heavy lately for my gastritis suffering stomach, I decided to try Turkey Bacon for this dish. HOLY FOWL this was delicious!!! For me or anyone with digestive issues, a few pieces of these go a long way, you can omit them. However, if you don’t have a sensitive belly, then ENJOY the big pieces of bacon along with the fiber rich mini cabbages!!!!

Serves 4


  • 1 pound Brussels sprouts, cleaned and trimmed
  • 1 package of baby portabello mushrooms cleaned, diced
  • 4 slices turkey bacon, cut into 1/2 inch pieces
  • ½ cup half and half
  • ¼ cup gluten free bread crumbs
  • ¼ cup grated Edam Cheese
  • 2 tablespoons butter, cut into tiny pieces
  • 1 1/2 teaspoon of coriander
  • 1/2 teaspoon of cumin
  • 1 tsp of grapeseed oil to cook the turkey bacon
  • Preheat an oven to 400 degrees F (200 degrees C).
  • In a large pan, add 1tsp of grapeseed oil and cook the turkey bacon over medium-high heat, turning occasionally, until browned, about 4-5 minutes. Set aside.
  • Clean, remove the stem and dice the baby portabello mushrooms.
  • Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered until tender, about 8 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold, drain well, and cut in halves or quarters, depending on size.
  • In a bowl put the Brussel sprouts, mushrooms spices, half and half and mix well.
  • Arrange the turkey bacon, Brussels sprouts and mushrooms on the baking dish, then sprinkle the breadcrumbs and Edam cheese on top. Distribute pieces of butter over the bread crumbs.
  • Bake in the preheated oven until golden brown and heated through about 20 to 25 minutes.
  • Serve immediately and ENJOY!

Published by Irritable Life

Institute of Culinary Education Alumni with a MacGyver mentality in the kitchen 2 cope w/IBS. Love DDP Yoga and Transcendental Meditation

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