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.

RICOTTA & HERB STUFFED BRUSSELS SPROUTS

 

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Author: Rachel Schultz

Serves: 2-3

Ingredients

• 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

Instructions

1. Preheat oven to 400 degrees.
2. Bring a pot of water to boil and blanch brussels sprouts for 1-2 minutes.
3. Using a paring knife, hollow out the inside of the brussels. Save insides of brussels and chop with a large knife.
4. Combine with olive oil and garlic in a skillet over medium heat for 1-2 minutes.
5. Remove from heat and stir together garlic and brussels with ricotta, panko, parmesan, and herbs. Season with salt & pepper.
6. Scoop filling into hollowed brussels.
7. Bake for 20 minutes.

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