Savory Stuffed Brussel Sprouts

Stuffed brussel sprouts with parmesan and herbs on an appetizer plate

Baked to golden perfection, these delectable bites have the slight crunch of the Brussels sprouts and the creamy, cheesy filling, creating a palate-pleasing dish that’s both elegant and comforting.

How to make stuffed Brussel sprouts

Start by blanching, halving and then carefully hollowing out the center of a large Brussel sprout. Mix together a creamy stuffing of of ricotta cheese, grated parmesan, a variety of aromatic herbs and panko breadcrumbs. Bake until golden perfection and serve.

Stuffed brussel sprouts

I came across this gem of a recipe for stuffed Brussel Sprouts by Jerry James Stone who has an awesome vegetarian food blog. He takes incredible photos and produces killer “how -to” videos like the one below.

Stuffed Brussel sprouts can be time consuming to make at first, but they can be made in advance and are totally worth it. And like most things, the more you do it, the better you get at it. I have made them enough times that now I can bang them out pretty quickly, but it wasn’t always that way. You just have to get the hang of it but trust me- it’s worth it!


This recipe combines the cored out pieces of Brussel sprouts with garlic, breadcrumbs, herbs, ricotta cheese, and parmesan cheese and then stuffs them back into the shells of the Brussel sprouts. The result is pure, bite sized deliciousness!

*This recipe is Gluten Free Adaptable

To make this appetizer gluten free, be sure to use Gluten Free breadcrumbs.

Stuffed brussel sprouts with parmesan and herbs on an appetizer plate

Stuffed Brussel Sprouts

Cored out Brussel sprouts are stuffed with a blend of garlic, breadcrumbs, herbs, ricotta cheese, and parmesan cheese then baked to golden perfection.


  • 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
  • pinch of pepper
  • Olive oil


  • Preheat the oven to 400 degree F.
  • Wash the sprouts, trim the ends and halve them through the core. 
  • Fill a pot with water and bring it to a boil. Add the sprouts cut-side down. Cook for 1-2 minutes, remove them, separate them, and let them cool.
  • Core the sprouts. (Tip: Watch the video above for this next step. James teaches us how to quickly core the Brussels sprouts in just a few minutes.)
  • Finely chop the cored out Brussels sprouts pieces. Add the chopped sprout insides and 3 cloves of minced garlic to a sauce pan. Sauté over a medium-high heat. Cook until the chopped sprouts are tender and the mixture is aromatic. 
  • Mix the sprout & garlic mixture with the ricotta, Panko bread crumbs, parmesan cheese, thyme, basil, marjoram and dried sage. Add a dash of salt and taste the mixture. You want it to taste a bit overly salted because it will be less salty once they are baked.
  • Using a small spoon, fill the Brussels sprouts with the stuffing. Over fill them. 
  • Bake for about 20 minutes at 400 degrees or until the caps are crispy and slightly burnt.

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