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Preheat oven to 400 degrees
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1. Wash the Brussels sprouts, trim the ends and then halve them.
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2. So fill a large deep pan with water, bring it to a boil and add the sprouts. You want to add them cut-side down, since we are doing this to make coring them easier. Let them cook for 1-2 minutes and remove them and let them cool.
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3. Core the Brussels sprouts with a melon baller and save the cores and the Brussels sprouts. Finely chop the cored Brussels sprouts pieces.
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4. Saute the Brussels sprouts in some olive oil along with three cloves of garlic, minced, over a medium-high heat. Cook until the chopped sprouts are tender and the whole mixture is aromatic.
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5. In a medium bowl mix the cooked garlic and sprout mixture along with 1 cup of whole milk ricotta, 1/2 cup of Panko bread crumbs, 1 cup of parmesan cheese, 1 tablespoon of dried thyme, 1 tablespoon of dried basil, 1 teaspoon of dried marjoram and 1 teaspoon of dried sage. Add in some of the salt and taste the mixture.
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6. Using a small spoon, fill the Brussels sprouts with the stuffing. Over fill them. This stuff is good!
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7. Place stuffed brussel sprouts on baking sheet and bake the stuffed Brussels sprouts for about 20 minutes s, or until the caps are crispy and browned.
