You’ve stuffed mushrooms. And bell peppers. Even potatoes (yum). But now I’m stuffing brussels sprouts. It’s all the goodness of stuffed-ness, but on a smaller (and probably greener) scale.
RICOTTA & HERB STUFFED BRUSSELS SPROUTS
Serves 2-3
15 brussels sprouts, de-stemed and halved
1 cup ricotta
1 cup parmesan, shredded
1/2 cup panko bread crumbs
3 cloves garlic, minced
1 tablespoon dried thyme
1 tablespoon dried basil
1 tablespoon dried sage
Salt & pepper
Olive Oil
Preheat oven to 400 degrees. Bring a pot of water to boil and blanch brussels sprouts for 1-2 minutes.
Using a paring knife, hollow out the inside of the brussels.
Save insides of brussels and chop with a large knife. Combine with olive oil and garlic in a skillet over medium heat for 1-2 minutes. Remove from heat and stir together garlic and brussels with ricotta, panko, parmesan, and herbs. Season with salt & pepper. Scoop filling into hollowed brussels. Bake for 20 minutes.
- 15 brussels sprouts, de-stemed and halved
- 1 cup ricotta
- 1 cup parmesan, shredded
- ½ cup panko bread crumbs
- 3 cloves garlic, minced
- 1 tablespoon dried thyme
- 1 tablespoon dried basil
- 1 tablespoon dried sage
- Salt & pepper
- Olive Oil
- Preheat oven to 400 degrees.
- Bring a pot of water to boil and blanch brussels sprouts for 1-2 minutes.
- Using a paring knife, hollow out the inside of the brussels. Save insides of brussels and chop with a large knife.
- Combine with olive oil and garlic in a skillet over medium heat for 1-2 minutes.
- Remove from heat and stir together garlic and brussels with ricotta, panko, parmesan, and herbs. Season with salt & pepper.
- Scoop filling into hollowed brussels.
- Bake for 20 minutes.
Adapted from Cooking Stone.
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