Stuffed Brussels Sprouts - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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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