Brussels sprouts gratin

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Brussels sprouts gratin
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Brussels sprouts gratin

Added by: on Nov 24th, 2016
Brussels sprout looks like a small cabbage, but has a milder flavor.This vegetable has a number of vitamins, minerals, and fibers. In the following recipe, we have made Brussels sprouts gratin with mushrooms and rice. Melted cheese Gouda on top of the gratin not only increased the nutritional value .. more >
Prep Time:
30 min
Cook Time:
45 min
Ready In:
1 h 15 min



Original Recipe Yield: 8 servings


  • 1 cup rice, paraboiled
  • 250 g mushrooms, cut into slices
  • 2 onions, finely chopped
  • 3 cloves garlic, finely mowed
  • 4 tbsp olive oil
  • 40 pieces Brussels sprouts
  • 6 slices Gouda cheese
  • 2 eggs
  • 250 ml whole milk
  • 2 tbsp flour, fine
  • 1 tsp seasoning (Vegeta)
  • pinch of white pepper
  • pinch of nutmeg
  • pinch of salt
Nutrition Facts
Brussels sprouts gratin

Servings Per Recipe: 8

Amount Per Serving

Calories: 205

  • Total Fat: 11.3 g
  •     Saturated Fat: 3.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 52.1 mg
  • Sodium: 131.9 mg
  • Total Carbs: 20 g
  •     Dietary Fiber: 4.6 g
  •     Sugars: 5.1 g
  • Protein: 8.6 g
The following items or measurements are not included:
  • 250 g mushrooms, cut into slices

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Fry onion and garlic on the oil.


Add the mushrooms, roast them, then cover and simmer stirring occasionally, baste with water and season with salt and pepper.


Clean Brussels sprouts and steam until almost tender.


Wash the rice and cook it, add 1 tbsp of the oil and a whole onion.


Grease a round fuser bowl (about 22 cm in diameter or 9 inch) with little olive oil and spread a half of rice on the bottom.


Apply evenly a half of cooked mushrooms, lay out Brussels sprouts, then make again a layer of mushrooms.


Spread the rest of rice.


Whisk eggs in milk, add flour, spices, and seasoning (Vegeta) and pour it evenly over the layers.


Cover the fuser bowl and bake in the preheated oven at 180 0C (356 0F), for about 30 min. until the egg mixture is solid.


Lay out slices of cheese on top and bake opened until the cheese melts.

Cooks' note:
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