Brussel Sprouts and Portabella Mushrooms

For Thanksgiving this year, my family agreed that we do a potluck instead of me cooking the entire feast. I volunteered to prepare and bring the turkey and one side dish - Macaroni and Cheese. Of course, instead of cooking just those two, I decided to prepare an additional side dish and made it as the stuffing for the turkey too. It was quite delicious and was a hit. If you like brussel sprouts or would like to at least give this mini cabbage a chance, you must try this recipe.

Ingredients: Serves 4 as side dish

1 lb or 1 package of fresh brussel sprouts (cut in quarters)

2 large portabella mushrooms (diced)

4 cloves of fresh minced garlic

1 stick of butter or margarine

salt and pepper to taste

1 tsp of red pepper flakes (optional)

1/4 cup water

Preparation:

In a hot pan and medium heat, melt butter and add garlic. Let garlic brown a little and then add sprouts and mushrooms. Stir well until butter and garlic is incorporated fully with the veggies. Add the water, salt, pepper and the red pepper flakes. Stir, cover and cook in medium heat until sprouts are tender but not mushy (about 8-10 mins). Stuff a bird with the veggies or eat as a side dish.