The Pioneer Woman Tasty Kitchen
Profile Photo

Cheese Stuffed Brussels Sprouts

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

8
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Not just any old Brussels sprouts. These Brussels sprouts are roasted and stuffed with goat cheese, garlic, breadcrumbs and Parmesan cheese!

Ingredients

  • 15 whole Brussels Sprouts (choose Large Ones)
  • 1 Tablespoon Olive Oil
  • 1 clove Garlic, Minced
  • 4 ounces, weight Goat Cheese
  • 1 teaspoon Lemon Juice
  • 2 ounces, fluid Milk, Buttermilk Or Half-and-Half
  • 2 Tablespoons Fresh Chives, Chopped
  • ¼ cups Panko Breadcrumbs (seasoned Panko Is Great)
  • ¼ cups Parmesan Cheese, Grated
  • Salt And Pepper, to taste

Preparation

Wash the Brussels sprouts, trim off the ends and cut them in half, lengthwise. Blanch them in a pot of boiling, salted water for 2 minutes. Then remove them from the water into a colander using a slotted spoon or spider, drain and cool.

Preheat oven to 400 F.

Core the sprouts taking out a good amount of the insides but leaving a thick shell intact. Set aside the shells and roughly chop the insides.

Add the chopped sprouts to a pan along with the olive oil and garlic and saute on low to medium heat for a few minutes until the sprouts have softened. Be careful not to burn the garlic. When done remove the pan from the heat.

In a bowl, mix together the goat cheese, lemon juice, milk, chives and breadcrumbs. Add the sauteed sprouts and season to taste with salt and pepper.

Using a teaspoon, stuff some of the mixture into each cored Brussels sprout and place on a baking sheet that you’ve lined with parchment paper. Top with the Parmesan cheese and bake in a preheated 400 F oven for 20 minutes or until the filled sprouts are a light golden brown. Serve warm.

Adapted from Cooking Stoned blog.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Coconut Pineapple Granola
Profile Photo by Leigh Suznovich of Jeanie and Lulu's Kitchen in Appetizers
Homemade granola is a cinch! This coconut pineapple granola is an...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 16 Level: Easy


Strawberry Avocado Basil Salsa
Profile Photo by Tera Gigot in Appetizers
A spring produce salsa with strawberries, avocado, scallions, basil, a squeeze...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 3 Level: Easy


Spicy Seasoned Pretzels
Profile Photo by maeghan in Appetizers
Spicy Seasoned Pretzels are so easy to make, which is good...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 19 Level: Easy


Honey Cantaloupe Jam
Profile Photo by Silvia Ribas in Appetizers
This delicious and slightly sweet Honey Cantaloupe Jam makes for a...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy