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Even if you think you don’t like Brussels sprouts these yummy appetizer bites are delicious! I encourage you to try them this weekend!!
I made them again and tried with cottage cheese (the store didn’t have low fat Ricotta) – they turned out great!
Ingredients
- 15 very large Brussels Sprouts
- 1 Cup Low fat Ricotta or Cottage Cheese
- 1 Cup Parmesan, grated or shredded
- 3 Slices Gluten Free Bread – ground to crumbs
- 2 Teaspoons minced garlic
- 1 Tablespoon dried Thyme
- 1 Tablespoon dried Basil
- 1 Teaspoon dried Marjoram
- 1 Teaspoon dried Sage
- Salt & Pepper to taste
- Olive Oil
Yield: 30 stuffed sprouts
Instructions
1. Cut Brussels sprouts in half.
2. Fill a large deep pan with water, bring it to a boil and add the sprouts. Place cut-side down, cook for 1-2 minutes. Drain and let cool.
3. Core the sprouts.
4. Finely chop the cored Brussels sprouts pieces. Or use a food processor (way easier). You can do this before or after cooking.
5. Saute Brussels sprouts in olive oil with minced garlic for about 5 minutes.
6. Mix the cooked garlic and sprout mixture along with ricotta, Gluten Free bread crumbs,parmesan cheese, and seasonings.
7. Using a small spoon, fill the Brussels sprouts with the stuffing.
8. Bake at 350 for 30 minutes.
Serve warm!
FREE GUIDE-Get My Five Tips to Eating Clean – Plus 5 Recipes So You Can Start NOW!
Day 20 #NationalNutritionMonth