This Stuffed Brussels Sprouts Appetizer transforms each sprout into a tiny edible cup, filled with a savory filling of ricotta, Parmesan, and herbs — beautiful to serve, and always a hit at the table.
Stuffed Brussels sprouts make the perfect appetizer for holidays or gatherings
It’s not often you find a vegetarian appetizer that’s rich and savory enough to win over the meat eaters — but this Stuffed Brussels Sprouts Appetizer does exactly that. The creamy blend of ricotta, Parmesan, and herbs bakes up beautifully making for a impressive presentation that can made in advance and popped in the oven when guests arrive. What’s better than that?
How to make stuffed Brussel sprouts
Start by sourcing large Brussel Sprouts. Next you’ll blanch the sprouts, half them and then carefully hollowing out the center of each sprout half. Mix together a stuffing of ricotta, grated Parmesan, panko breadcrumbs, and fresh herbs. Spoon the mixture back into the sprouts and bake until lightly browned.
They can easily be prepared ahead of time — just stuff the sprouts, refrigerate, and bake when you’re ready to serve. It’s one of those recipes that takes a bit of patience at first, but once you get the hang of it, it comes together smoothly.
Recipe Inspiration
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.
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Why this recipe works
It can sometimes be tough to find a savory vegetarian appetizer that’s both hearty and satisfying, but this one checks all the boxes. Each little sprout delivers a mix of crunch and creaminess that makes it feel special without being fussy.
Brussels sprouts are also packed with nutrition — rich in fiber, vitamin C, and antioxidants — making this appetizer a lighter option that still feels indulgent.
Gluten-Free Tip: Simply swap in gluten-free breadcrumbs to for a gluten-free appetizer recipe.
Stuffed Brussel Sprouts Appetizer
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°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°F degrees or until the caps are crispy, golden brown.
