Lunch: Stuffed Brussels Sprouts

Recipe by Lindsay Funston Just like a stuffed mushroom, this finger food has a delicious filling of bread crumbs, Parmesan, and minced garlic.

Ingredients

kosher salt
1 lb. Brussels sprouts, trimmed and halved
1 c. ricotta
1/2 c. finely grated Parmesan
1/4 c. Italian bread crumbs
Freshly ground black pepper
Extra-virgin olive oil, for drizzling

Instructions

Preheat oven to 375 degrees F. In a large pot of salted boiling water, blanch Brussels sprouts until bright green, 2 minutes. Transfer to an ice bath, then drain.
Using a spoon, scoop out insides of sprouts. (Reserve for later use.) Transfer to a parchment-lined baking sheet.
In a medium bowl, stir together ricotta, Parmesan, and bread crumbs and season with salt and pepper. Spoon mixture into Brussels sprouts and drizzle with olive oil.
Bake until ricotta mixtur is warmed through and Brussels sprouts are crispy, 20 to 25 minutes.

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