Cheesy Brussels Sprouts Morsel Pudding

Name: Cheesy Brussels Sprouts Morsel Pudding
Ingredients: 2 tablespoons extra-virgin olive oil; 2 large shallots, finely sliced; 12 ounces brussels sprouts, trimmed and thinly sliced (about 4 cups); 2 large garlic cloves, finely chopped; 1 teaspoon sea salt; 8 ounces fresh shiitake mushrooms, sliced; 4 tablespoon salted butter, divided; 10 large fresh sage leaves, finely chopped (about 2 tablespoons); 5 large eggs; 3 cups whole milk; 1 package of Margot's Morsels San Francisco Sourdough Herb Stuffing mix (Or 1-1/2 packages of your favorite Margot's Morsel flavor); 4 ounces Gruyère cheese, shredded (about 1 1/4 cups); 5 ounces Parmesan cheese, grated (about 1 1/2 cups)

www.margotsmorsels.com

Serves 6. This is an adaptation of a Food and Wine recipe and it is so easy with Margot's Morsels in almost any flavor, I tried it twice! Once with Rockin' Rosemary and once with Primo Parmesan. One...

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Ingredients

2 tablespoons extra-virgin olive oil
2 large shallots, finely sliced
12 ounces brussels sprouts, trimmed and thinly sliced (about 4 cups)
2 large garlic cloves, finely chopped
1 teaspoon sea salt
8 ounces fresh shiitake mushrooms, sliced
4 tablespoon salted butter, divided
10 large fresh sage leaves, finely chopped (about 2 tablespoons)
5 large eggs
3 cups whole milk
1 package of Margot's Morsels San Francisco Sourdough Herb Stuffing mix (Or 1-1/2 packages of your favorite Margot's Morsel flavor)
4 ounces Gruyère cheese, shredded (about 1 1/4 cups)
5 ounces Parmesan cheese, grated (about 1 1/2 cups)