Friday, March 1, 2013

Cheese Stuffed Brussels Sprouts

Cheese Stuffed Brussels Sprouts

I think Brussels sprouts must be the most maligned vegetable because all I see are recipes that promise to turn their haters into fans. Granted there are good and bad ways to prepare these little cabbages but even the best way still leaves you with... well... Brussels sprouts. I happen to like them and have since I was very young but they do need to be prepared correctly in order to taste good. Undercook or overcook and you get an unpleasant bitter taste which is what, I think, most non-likers have against them. The overcooking places them in the "lunch lady" group of foods that were boiled to death by school cafeteria workers. Asparagus was a frequent victim as well.

Cheese Stuffed Brussels Sprouts
So, I'm not going to promise conversion. But I will say that this is a really delicious way to eat Brussels sprouts. It's fussy and a bit labor intensive so it's less a weeknight veg and more of an appetizer or cocktail party tid-bit. That's not usually my style but I saw them on Pinterest and couldn't resist. The Cooking Stoned blog not only gives the recipe but a wonderful video tutorial on how to core the sprouts and I highly recommend watching it if you're going to tackle this. I used his method and idea but changed the filling to suit my preferences. They were tasty and fun and I can see making them again for company. Enjoy!

Ingredients
(Adapted from Cooking Stoned)
15 Large Brussels sprouts
1 Tablespoon olive oil
1 Clove garlic, minced
4 oz. Goat cheese
1 Teaspoon lemon juice
2 oz. Milk, buttermilk or half & half
2 Tablespoons fresh chives, chopped
1/4 Cup Panko breadcrumbs
1/4 Cup Parmesan cheese, grated
Salt & pepper to taste

Cheese Stuffed Brussels Sprouts
Wash the Brussels sprouts, trim the ends and cut them in half, lengthwise. Blanch them in boiling, salted water for 2 minutes, drain and cool. Core the sprouts, 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.

Cheese Stuffed Brussels Sprouts
In a bowl, mix together the goat cheese, lemon juice, milk, chives and breadcrumbs. Add the sauteed sprouts and season to taste. Using a teaspoon, stuff some of the mixture into each cored Brussels sprout and place on a baking sheet lined with parchment paper. Top with the Parmesan cheese and bake in a pre-heated 400 degree oven for 20 minutes or until the filled sprouts are a light golden brown. Serve warm.

15 comments:

  1. Oh my goodness do those look and sounds delicious!!

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  2. This recipe is making me salivate ... Love brussel sprouts in any shape, form or fashion but never seen these before ... A total home run!

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  3. I'll eat these babies any way I can get 'em. YUMMMM!

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  4. Ok if my mom made these growing up, I know I would've loved Brussels sprouts. She was very guilty of overcooking them. The only thing you're missing is corn syrup ;)

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  5. I recently had a conversation with my husband's family about brussels sprouts. The general consensus was that they thought they were awful. I told them they just haven't had them prepared correctly. I'll have to make this for them at our next gathering so I can show them they actually can be very delicious.

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  6. I do not like brussels sprouts at all. This recipe just might make me want to give them a try again. Everything tastes better with cheese!

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  7. I think this is the way I have to eat Brussels sprouts, covered in cheese. I like raw Brussels but I am still working my way up to cooked/roasted.

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  8. Oh, my. I can eat a whole bag of roasted Brussels sprouts on my own...now adding a cheesy filling will make them disappear even faster! I might even have to share!!! Brava!

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  9. I love Brussels sprouts and with some cheese they should be fantastic!

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  10. I have always hated brussels sprouts, but, these with cheese? I may have to convert :) Looks good.

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  11. These would be very easy to eat!

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  12. Brussels sprouts are a huge favorite of mine...you either love them, or hate them...and with the added goat cheese; Genius, and super yummy!

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  13. Adore this idea. They would make fantastic little appetizers for a party. Thanks for sharing on Thursdays Treasures.

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  14. I am not a big brussel sprout fan but I think I would love these. Thanks fro sharing them on last week's Foodie Friends Friday Linky Party and I hope that you will join us this week.

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  15. OK, I didn't miss this post. The brain was apparently off when I commented. Now pinning so I don't forget about these a second time!!!

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