Savory Stuffed Brussel Sprouts
Stuffed Brussel Sprouts have a delightful combination of flavors featuring a savory blend of herbs, parmesan and ricotta cheese. Tender Brussels sprouts are carefully hollowed and generously filled with a creamy mixture of ricotta cheese, grated parmesan, and aromatic herbs. 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. They are a wonderful appetizer in the fall complementing a tender cut of pork or a savory holiday turkey.
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, 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
Ingredients
- 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
Instructions
- 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.
