Cheese Stuffed Brussels Sprouts

• 15 whole Brussels Sprouts (choose Large Ones)
• 1 Tablespoon Olive Oil
• 1 clove Garlic, Minced
• 4 ounces, weight Goat Cheese
• 1 teaspoon Lemon Juice
• 2 ounces, fluid Milk, Buttermilk Or Half-and-Half
• 2 Tablespoons Fresh Chives, Chopped
• 1/4 cups Panko Breadcrumbs (seasoned Panko Is Great)
• 1/4 cups Parmesan Cheese, Grated
• Salt And Pepper, to taste

1. Wash the Brussels sprouts, trim off the ends and cut them in half, lengthwise.
2. Blanch them in a pot of boiling, salted water for 2 minutes.
3. Then remove them from the water into a colander using a slotted spoon or spider, drain and cool.
4. Preheat oven to 400 F.
5. Core the sprouts taking out a good amount of the insides but leaving a thick shell intact.
6. Set aside the shells and roughly chop the insides.
7. 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.
8. Be careful not to burn the garlic.
9. When done remove the pan from the heat.
10. In a bowl, mix together the goat cheese, lemon juice, milk, chives and breadcrumbs.
11. Add the sauteed sprouts and season to taste with salt and pepper.
12. Using a teaspoon, stuff some of the mixture into each cored Brussels sprout and place on a baking sheet that youve lined with parchment paper.
13. Top with the Parmesan cheese and bake in a preheated 400 F oven for 20 minutes or until the filled sprouts are a light golden brown.
14. Serve warm.
15. Adapted from Cooking Stoned blog.

brussels, olive oil, clove garlic, cheese, lemon juice, fluid milk, fresh chives, breadcrumbs, parmesan cheese, salt

Taken from tastykitchen.com/recipes/appetizers-and-snacks/cheese-stuffed-brussels-sprouts/ (may not work)