Cheese Stuffed Brussels Sprouts

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.