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.

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

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.

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.

This recipe is being shared at The Weekend Potluck , Walking on Sunshine, FoodieFriendsFriday, Thursday's Treasures