Roasted Brussel Sprouts & Mushrooms With Gruyere Cheese

• 2 dozen Brussel sprouts
• 8 ozs mini Portobello mushrooms
• 1/2 C chicken broth
• 1/4 C Italian bread crumbs
• 2 tsp minced garlic
• 1 tsp Kosher salt
• 1 tsp black pepper
• 8 ozs Gruyere cheese, grated
• 1 TSB olive oil

1. 1. Remove hard end of sprouts and slice mushrooms.
2. 2. Place sprouts and mushrooms covered with salt, pepper, and garlic on baking sheet with olive oil and roast at 400* for 20 minutes. It's OK if sprouts are a little firm.
3. 3. Turn oven down to 350*. Using a spatula place sprouts and mushrooms into a baking dish. Pour chicken broth into dish. Sprinkle bread crumbs over mixture and cover with Gruyere cheese.
4. 4. Bake, uncovered, until cheese is melted, about 15 minutes. Then broil for about 2 minutes until top browns.
5. 5. Serve hot.

brussel sprouts, mushrooms, chicken broth, italian bread crumbs, garlic, kosher salt, black pepper, gruyere cheese, olive oil

Taken from www.epicurious.com/recipes/member/views/roasted-brussel-sprouts-mushrooms-with-gruyere-cheese-52582801 (may not work)