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

Lemon Butter and Poppy Seed Popcorn
Profile Photo by Nancy @ Coupon Clipping Cook in Appetizers
This popcorn will make you smile. Just be careful not to...
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: 2 Level: Easy


PB&J Streusel Muffins
Profile Photo by Ree | The Pioneer Woman in Appetizers
A simple snack for after school...or after anything!
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


Brown Sugar & Molasses Chicken Wings
Profile Photo by Jared Graves in Appetizers
This ultimate combination of savory and sweet will be a major...
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: 4 Level: Easy


Heirloom Tomato Ricotta Tart
Profile Photo by Kelley Simmons @ Chef Savvy in Appetizers
A super colorful Heirloom Tomato Ricotta Tart. Ripe tomatoes layered on...
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: 4 Level: Easy


Korean Style Zucchini
Profile Photo by Dax Phillips in Appetizers
Garden fresh zucchini, quartered, and lightly sauteed in Korean gochujang paste....
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