Lemon-Glazed Roasted Brussels Sprouts with Mushroom Medley

During the holidays, a spectacular side dish can easily steal the show from the main event. The girls from We Are Not Martha combined brussels sprouts, bacon and mushrooms in a recipe that is sure to be the star of your table.

It’s no secret that I love bacon. And brussels sprout. And, who are we kidding, the reason we’re all here, mushrooms, too! Combining all of these delicious ingredients into one dish is a recipe for success. During the holiday season, you’ll frequently find roasted brussels sprouts on the menu in our home. I absolutely love playing around with the flavors; sometimes I’ll do an Asian-inspired sprout, other times I’ll roast them plain with a basic dressing of olive oil and sea salt.  I’ll often roast an entire pan of them, with the full intention of having some for leftovers, and find myself eating them all in one sitting. Whoops! When mushrooms and brussels sprouts are combined, there is no need to think about leftovers.

For this dish, I used a mushroom blend of shiitake, oyster, and baby bella mushrooms along with bacon and finished with a lemon-glaze, to brighten the earthy flavors of mushroom and sprouts.


  • 4 Cups brussels sprouts, halved
  • 1 Tablespoon shallot, chopped
  • 2 Tablespoons butter, melted
  • 1 Tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • Dash of cayenne pepper
  • 3 strips of bacon, roughly chopped
  • 1 cup assorted mushrooms (I used shiitake, oyster, and baby bella), roughly chopped


  1. Preheat oven to 425 degrees.
  2. Begin by lightly coating the bottom of a roasting pan with olive oil. Once the sprouts are cleaned and halved, place them in the roasting pan. Add the chopped mushrooms, bacon, and shallots into the roasting pan.
  3. In a ramekin or small bowl, melt the butter in the microwave. Lightly whisk the cayenne pepper, lemon juice, and lemon zest into the melted butter and pour the butter mixture into the roasting pan. Lightly toss the sprouts to make sure they’re coated nicely with the butter.
  4. Roast for 45 minutes or until the sprouts are golden brown and crispy.

The Day after Thanksgiving: Leftovers Reinvented

Leftovers serve a different purpose in every family. There are some “midnight” eaters who simply can’t wait until breakfast to enjoy another spoonful of stuffing or sneak a sliver of pumpkin pie. On the other hand, there are the “inventive” families who are thinking of soups, pizzas, sandwiches and more to recreate the Thanksgiving components in new ways.

No matter how your family utilizes the essential leftovers, there are specific ingredients that were purchased for Thanksgiving prep, that are now lying around the kitchen. Mushrooms are a key ingredient to several aspects of the Thanksgiving meal, whether in soup, appetizers, or sides, there are likely a few leftover white buttons or portabellas sitting in the fridge waiting to be used in new ways.  If you’re tired of the stuffing and turkey, put a mushroom spin on leftover day.

Mushroom Scramble Mug

If you’re planning to shop all day you’ll need fuel. Toss a few leftover mushrooms and other veggies with some eggs for a quick scramble in a mug that will have out the door in no time at all.

Mushroom Parmesan Melts

Along with mushrooms, there is always leftover bread after Thanksgiving. After a heavy meal, sometimes you just want to keep things light, with a topping of a sautéed mushrooms and parmesan cheese.

Mushroom Quinoa Casserole

If you’re hosting gluten-free visitors for the weekend, treat them to a quinoa inspired casserole that everyone will love.


What is your favorite way to use leftover ingredients from holiday feasts?

Holiday Survival Tips

Elizabeth M. Ward, M.S., R.D. discusses tips for success to keep this holiday season balanced, enjoyable and most importantly delicious. 

With three children and a career, I’m always trying to find balance in my life, and even more so during the holiday season.  If I’m not careful, the extra shopping, cooking, and cleaning will sap my energy and throw my schedule way out of whack.

I’m not alone, of course. Families across the country are faced with too much food, not enough sleep, and a lack of time to exercise from Thanksgiving to New Year’s Day. Here are some tips to stay sane and healthy during the holidays.

Eat breakfast every day. Eat a balanced breakfast to prevent overdoing it later on.  Examples include: eggs scrambled with sliced mushrooms in a whole wheat pita pocket and a piece of fruit; whole grain cereal, low-fat milk, and 100% fruit juice; and oatmeal prepared with milk with ¼ cup California raisins and ¼ cup sliced almonds mixed in.

Plan. Everyday life happens between holiday celebrations, so don’t forget about planning simple, balanced weeknight meals to help you and your family eat right. Utilize ingredients, like mushrooms, that you already have on hand for party appetizers and incorporate them into nightly meals.

Take “Me Time.” It’s easy to run out of steam during the holidays. Set aside at least 30 minutes daily to sit quietly, read, or exercise. You’re not wasting time; you’re investing in your stamina.

Sleep on it. Make sleep a priority for yourself and your family. Chronic fatigue means poor food choices and higher caffeine intake, which, in turn, affects sleep. Most adults need about 7 to 8 hours a night, and kids require upwards of 10 hours.

Put it off.  I like to defer some get-togethers until January, when life calms down considerably. It’s OK to put off parties with friends and neighbors until the New Year so that you have more time to sleep, eat, and enjoy December.

Avoid all-out sacrifice. Forgoing the seasonal foods you love is no fun! Take very small portions of the foods you must have from the holiday table. The first few bites are always the best.

Snack strong.  When you don’t have time for sit-down meals, rely on snacks with protein and fiber to fill in food gaps. For example: Greek yogurt and fruit; a wrap filled with mushrooms, broccoli and other wholesome veggies; and a hard cooked egg and whole wheat crackers.

Don’t bank calories.  You can save up some calories during the day to spend on eggnog, mashed potatoes and gravy or a mixed drink. Just don’t arrive hungry to holiday gatherings.  When you’re famished, your willpower to eat healthy is diminished.

Shop on a full stomach. Stay focused at the mall by eating before you shop.The hungrier you get, the greater the chance for impulse purchases and for doing some serious dietary damage at the food court.

BYOA.  Do you overdo it on appetizers and then you’re too full for a meal? Me, too. Bring your own starter, such as stuffed mushrooms, fresh vegetables and low fat dip, or fruit, so that you know you’re munching on something light and healthy.

Minimize the damage. Eating “perfectly” is not the goal during the holidays. So you overate and had too one too many cocktails… Time to move forward. Get a good night’s sleep and do better tomorrow.

Blogger Ambassador Spotlight – Bell’alimento

Every week you can discover new mushroom recipes and tips, right here on the blog, thanks to our fantastic crew of mushroom blog ambassadors. With Thanksgiving prep looming, we’re pleased to highlight mushroom channel contributor, Bell’alimento, and her mouthwatering mushroom recipes.

Paula Jones, author of Bell’alimento, has always had a passion for Italian food and she decided to share her love through recipes. Bell’alimento means “beautiful food” and her personal motto is “beautiful food doesn’t have to be complicated.” In the glorious world of mushrooms, there couldn’t be a more truthful statement. Paula is a self-identified mushroom lover and with a few of her tasty mushroom inspired dishes, you can bring an Italian flair to your Thanksgiving table this year.


Stuffed mushrooms are always a great go-to for the appetizer table and this recipe for Spinach Stuffed Mushrooms is a great way to start the Thanksgiving feast on the right note.


Before you bring out the Turkey and fixings, warm everyone up from the inside and out with this hearty Italian Zuppa di Funghi (Mushroom Soup).

Side Dish

Put a spin on the traditional sides with this pairing of mushrooms and carrots, for a double dose of veggies. The vegetarian and meat lovers at the table will be fighting for the leftovers.


Look to less traditional Thanksgiving components for Thanksgiving leftover fixings. Take the onions and mushrooms you have left and whip up this Caramelized Onion Mushroom and Swiss Panini.

More of Paula’s tasty mushroom recipes can be found on her Pinterest account and the Mushroom Channel’s “Mushroom Love” board and she’s often found sharing her foodie goodness on Twitter.

Mushroom Cranberry Stuffing – Thanksgiving Side Dish

Erin from $5 Dinners puts a savory and sweet spin on traditional stuffing that will please every palate at your Thanksgiving feast. 

I love fruit in my stuffing. Whether it’s cranberries, apples or dried cherries, I love how the sweetness from the fruit brings out savory and salty flavors in the stuffing. Paired with the earthy and hearty texture of mushrooms, it’s a popular combination well beyond the Thanksgiving table.

I also like to add a little extra broth to my stuffing because I like to keep it moist – and I also like to leave it in the oven about 10 minutes longer than normal to achieve a crispy top. Every family does stuffing a little differently, but once you consider adding mushrooms, you’ll have a hard time saving it for the big day.

If you’ve got vegetarian guests, or are a vegetarian yourself, this stuffing is for you. All the delicious meatless flavors of Thanksgiving, packed into one baking dish. Enjoy!


  • 1 Tablespoon olive oil
  • 16 oz. sliced mushrooms
  • 1 small white onion, chopped
  • ¼ cup Marsala cooking wine
  • 12 oz. package herb cubed stuffing mix
  • 1 cup dried cranberries
  • 1 teaspoon celery salt
  • ½ teaspoon sage
  • ½ teaspoon pepper
  • 2 ½ cups vegetable broth


  1. Preheat oven to 350.
  2. Add the olive oil to a large skillet and then sauté the sliced mushrooms and chopped onion with the Marsala cooking wine. Let sauté for about 6-8 minutes, or until mushrooms have browned and onions turned opaque.
  3. In a large mixing bowl, toss together the herb cubed stuffing mix, dried cranberries, celery salt, sage and pepper. Once the mushrooms have sautéed, add them to the stuffing mix and toss well.
  4. Stir the vegetable broth into the stuffing mix and gently turn into a 9×13-inch glass baking dish.
  5. Bake in the preheated oven for 30 minutes. Or add an additional 10 minutes to your baking time  if you want a crispy top.
  6. Serve warm as side dish.