Ingredients

15 very large Brussels Sprouts

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

Olive Oil

Preparation

Preheat oven to 400 degrees

  1. Wash the Brussels sprouts, trim the ends and then halve them.
  2. So 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.
  3. Core the Brussels sprouts with a melon baller and save the cores and the Brussels sprouts. Finely chop the cored Brussels sprouts pieces.
  4. Saute the Brussels sprouts 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.
  5. In a medium bowl 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.
  6. Using a small spoon, fill the Brussels sprouts with the stuffing. Over fill them. This stuff is good!
  7. Place stuffed brussel sprouts on baking sheet and bake the stuffed Brussels sprouts for about 20 minutes s, or until the caps are crispy and browned.