RICOTTA & HERB STUFFED BRUSSELS SPROUTS

March 14, 2014

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 from Rachel Schultz-4

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.

RICOTTA & HERB STUFFED BRUSSELS SPROUTS from Rachel Schultz

Using a paring knife, hollow out the inside of the brussels.

RICOTTA & HERB STUFFED BRUSSELS SPROUTS from Rachel Schultz-2

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 from Rachel Schultz-3

RICOTTA & HERB STUFFED BRUSSELS SPROUTS
 
Author:
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.

Adapted from Cooking Stone.

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Comments

  • […] Ricotta and Herb Stuffed Brussel Sprouts […]

  • Shelley

    Can you make these brussel sprouts ahead of time? And bake the day of?
    Thanks!!

  • Why don’t you cook pork (loin or tenderloin) often, or ever? So easy. So yummy.

    • Rachel Schultz

      I have many recipes for this!

  • I never thought I liked brussels sprouts…until I tried them! And now I am a little obsessed. They are so stinkin’ good, and stuffing them sounds even better!

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