Stuffed Brussels sprouts

Stuffed Brussels sprouts‘Tis the season! And with the holiday season comes many a holiday party. So with that in mind, I’ve decided to share an appetizer recipe that would be perfect for your next cocktail party.

Rather than make traditional stuffed mushrooms, why not try a twist on the classic and prepare stuffed Brussels sprouts? The stuffing incorporates sautéed Brussels sprouts and garlic, panko bread crumbs, parmesan cheese, and a slew of fantastic herbs.

If you want to spread holiday cheer to your loved ones, make this dish immediately.


About 15 large Brussels sprouts
1 cup whole milk ricotta
1 cup parmesan, shredded
½ cup panko bread crumbs
3 cloves garlic, minced
1 tablespoon dried thyme
1 tablespoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried sage
1 teaspoon kosher salt
A pinch of pepper
Olive oil

Stuffed Brussels sproutsDIRECTIONS:

  1. Wash the Brussels sprouts, cut off the ends, and then cut them in half.
  2. To make coring the Brussels sprouts easier, you will need to blanch them. To do this, fill a large pot with water and bring it to a boil. Add the sprouts cut-side down. Cook them for 1-2 minutes and then remove them and let them cool.
  3. To core the sprouts, use a small paring knife and cut a cross at the top of each sprout. Using your finger or a small spoon, remove the innards of the sprouts. Do this for each halved sprout. Finely chop the cored Brussels sprouts pieces.
  4. Add some olive oil to a small skillet over medium-high heat. Once the oil is heated, add the minced garlic and Brussels sprouts pieces. Cook until the chopped sprouts are tender and the whole mixture is aromatic, about 5 minutes.
  5. Mix the garlic and sprouts mixture along with the ricotta, panko bread crumbs, parmesan cheese, thyme, basil, marjoram, and sage. Season with salt and pepper, and be a little more aggressive with the salt. Ideally, you want it to taste a bit overly salted because it will be less salty once they are baked.
  6. Using a small spoon, fill each Brussels sprout with the stuffing.
  7. Bake the stuffed Brussels sprouts for about 20 minutes at 400°F, or until the caps are crispy and slightly burnt.

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