stuffed brussels sprouts p 3

Garlic and Herb Stuffed Brussels Sprouts

Do you ever dream about food? I do. I always have.

Funny thing, this recipe came to me in a dream. I woke up salivating, craving creamy and crunchy stuffed Brussels sprouts--a dish I've never had. I wondered if I had read it somewhere, so I spent a few hours on the Googler. Nope. This was divine intervention. The Gods gave me some nocturnal inspiration and wanted me to share this recipe with the masses.

I hope you enjoy eating it as much as I did making it!

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Ingredients

 15 very 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 sea salt
 A Pinch of pepper
 Olive oil
Yields1 Serving
Nutrition Facts

Servings 1

Prep Time20 minsCook Time30 minsTotal Time50 mins

Instructions

1

They say size doesn't matter, but it does. Well, it matters here. The key to this recipe is 15 large Brussels sprouts. I usually buy the tiniest ones I can find. But for this one, you want them super-sized. After you wash them, trim the ends and then halve them as seen below.

2

I know stuffing Brussels sprouts sounds like a pain in the rear, and if you skip this next step, it will be. We need to blanch these babies. So fill a large deep pan with water, bring it to a boil and add the sprouts. You want to add them cut-side down, since we are doing this to make coring them easier. Let them cook for 1-2 minutes and remove them and let them cool.

blanched brussels sprouts 1

3

I suggest you watch the video above for this next step. I go through how to quickly core the Brussels sprouts in just a few minutes.

cored brussels sprouts 1

4

Finely chop the cored Brussels sprouts pieces. We are going to saute them in some olive oil along with three cloves of garlic, minced, over a medium-high heat. Cook until the chopped sprouts are tender and the whole mixture is aromatic. Yum!

chopped brussels sprouts 1

5

Mix the cooked garlic and sprout mixture along with 1 cup of whole milk ricotta, 1/2 cup of Panko bread crumbs, 1 cup of parmesan cheese, 1 tablespoon of dried thyme, 1 tablespoon of dried basil, 1 teaspoon of dried marjoram and 1 teaspoon of dried sage. Add in some of the salt and taste the mixture. Ideally, you want it to taste a bit overly salted because it will be less salty once they are baked. So you'll need to experiment a bit here.

brussels sprouts stuffing 1

6

Using a small spoon, fill the Brussels sprouts with the stuffing. Over fill them. This stuff is good!

brussels sprouts stuffed 1

7

Bake the stuffed Brussels sprouts for about 20 minutes at 400 degrees, or until the caps are crispy and burnt like the photo below. Enjoy!

stuffed brussels sprouts 1

8

stuffed brussels sprouts p 2

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JerryJamesStone

Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say ‘hella’ too much. Founder and creator of Cooking Stoned.

Ingredients

 15 very 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 sea salt
 A Pinch of pepper
 Olive oil

Directions

1

They say size doesn't matter, but it does. Well, it matters here. The key to this recipe is 15 large Brussels sprouts. I usually buy the tiniest ones I can find. But for this one, you want them super-sized. After you wash them, trim the ends and then halve them as seen below.

2

I know stuffing Brussels sprouts sounds like a pain in the rear, and if you skip this next step, it will be. We need to blanch these babies. So fill a large deep pan with water, bring it to a boil and add the sprouts. You want to add them cut-side down, since we are doing this to make coring them easier. Let them cook for 1-2 minutes and remove them and let them cool.

blanched brussels sprouts 1

3

I suggest you watch the video above for this next step. I go through how to quickly core the Brussels sprouts in just a few minutes.

cored brussels sprouts 1

4

Finely chop the cored Brussels sprouts pieces. We are going to saute them in some olive oil along with three cloves of garlic, minced, over a medium-high heat. Cook until the chopped sprouts are tender and the whole mixture is aromatic. Yum!

chopped brussels sprouts 1

5

Mix the cooked garlic and sprout mixture along with 1 cup of whole milk ricotta, 1/2 cup of Panko bread crumbs, 1 cup of parmesan cheese, 1 tablespoon of dried thyme, 1 tablespoon of dried basil, 1 teaspoon of dried marjoram and 1 teaspoon of dried sage. Add in some of the salt and taste the mixture. Ideally, you want it to taste a bit overly salted because it will be less salty once they are baked. So you'll need to experiment a bit here.

brussels sprouts stuffing 1

6

Using a small spoon, fill the Brussels sprouts with the stuffing. Over fill them. This stuff is good!

brussels sprouts stuffed 1

7

Bake the stuffed Brussels sprouts for about 20 minutes at 400 degrees, or until the caps are crispy and burnt like the photo below. Enjoy!

stuffed brussels sprouts 1

8

stuffed brussels sprouts p 2

Garlic and Herb Stuffed Brussels Sprouts