Day 28 – Brussels Sprouts Stuffed with Cheese and Walnuts


After a stretch with limited time and internet, finally I can get the last few recipes posted. Day 28’s recipe was cooked on the 17th July 2013, as a side dish.  I modified the stuffing ingredients to lower the carb count and suit what I had in the fridge, but you will find the instructions for hollowing out the sprouts for stuffing here.

You will need:

Brussel sprouts – about a handful

1/2 an onion, finely chopped

1Tbs oil

2 cloves garlic, minced

2 Tbs walnuts, chopped

1/4c grated cheddar or other melty cheese

1/4 c grated parmesan or other strong cheese

1Tbs parsley herbs of your choice – I used a mixture of parsley and chives

1/4 c sour cream or ricotta

Salt and pepper to taste.

Preheat oven to 180’C.

Halve, blanch and core the sprouts as described in the original recipe. Arrange, cut sides up in a greased baking dish. Set aside.

In a small pan, saute the onion and garlic in the oil until golden.  Finely chop about 1/4 of the brussel sprout cores and saute for a minute or so. Set aside until cooled, then mix in the remaining ingredients.

Spoon the filling mixture into the sprout shells and bake for 15-20 mins, until the tops are golden. Serve!

These sprouts were OK, but for something so involved I would really want the result to be more tasty. If I was to make this again, I would probably double the amount of parmesan.