Mmmmm YUMMY!!! The only way I like my brussels is FRESH - and they are even better when they are stuffed with awesomeness :)
15 very large Brussels Sprouts (need to be LARGE)!
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
Wash Brussels, trim the ends and then halve them.
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.
Core the brussels sprouts - 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!
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.
Using a small spoon, fill the Brussels sprouts with the stuffing. Over fill them. This stuff is good!
Bake the stuffed Brussels sprouts for about 20 minutes at 400 degrees, or until the caps are crispy and burnt. Enjoy!