Stuffed Brussels Sprouts
Just like a stuffed mushroom, this finger food has a delicious filling of bread crumbs, Parmesan, and minced garlic.
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- Yields:
- 6 serving(s)
- Prep Time:
- 30 mins
- Total Time:
- 55 mins
- Cal/Serv:
- 206
Ingredients
Cooking spray
- 1 lb.
Brussels sprouts, trimmed and halved
- 1 c.
ricotta
- 1/2 c.
freshly grated Parmesan, plus more for sprinkling
- 1/4 c.
Italian bread crumbs
Zest of 1/2 lemon
Pinch crushed red pepper flakes
- 1
clove garlic, minced
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil, for drizzling
Directions
- Step 1Preheat oven to 400º. Grease a large baking sheet with cooking spray. In a large pot of salted boiling water, blanch Brussels sprouts until bright green, 2 minutes. Rinse under cold water, then drain.
- Step 2Using a small spoon, scoop out insides of sprouts (reserve for another use), then transfer hollowed sprouts to a prepared baking sheet.
- Step 3In a medium bowl, stir together ricotta, Parmesan, bread crumbs, lemon zest, and red pepper flakes, and season with salt and pepper. Spoon mixture into Brussels sprouts, drizzle with olive oil, and sprinkle with more Parmesan.
- Step 4Bake until ricotta mixture is warmed through and Brussels sprouts are crispy, 20 to 25 minutes.
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