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.
STUFFED BRUSSELS SPROUTS
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
- Wash the Brussels sprouts, cut off the ends, and then cut them in half.
- 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.
- 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.
- 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.
- 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.
- Using a small spoon, fill each Brussels sprout with the stuffing.
- Bake the stuffed Brussels sprouts for about 20 minutes at 400°F, or until the caps are crispy and slightly burnt.