Stuffing Recipes

Vegetable Stuffing recipe

This is the perfect stuffing for tomatoes, peppers, potato halves and mushrooms. It can also be used inside chicken breasts.


  • 2 small courgettes
  • 50g spinach leaves
  • 2 small shallots
  • 2 garlic cloves
  • 150g mushrooms
  • 50g chopped, roasted hazelnuts
  • 50g parmesan cheese
  • 1 tin of chopped tomatoes
  • Squeeze of tomato puree
  • 100g breadcrumbs
  • Salt and pepper
  • Olive oil


  1. Finely chop the shallots along with the courgettes until they're about the same size. Mince the garlic and roughly chop the mushrooms.

  2. Heat a little bit of olive oil in a pan. Add the shallots and the courgettes and cook them together gently for about five minutes. Add the garlic and the tomato puree and cook for a little longer.

  3. Add in the mushrooms and cook them until browned.

  4. Add the tin of chopped tomatoes and stir to combine everything. Tip in the spinach and cook just until wilted, then add the hazelnuts, breadcrumbs, parmesan and season to taste.

  5. This is quite a wet stuffing, so make sure the item youíre stuffing doesnít have any cracks as the stuffing will run all over the baking tray and not stay contained in the vegetable. Depending on which vegetable youíre stuffing, this will need to be cooked for about twenty to thirty minutes. If stuffing a chicken breast, it needs about thirty minutes. You can also cook it separately in the oven in a greased, lined loaf tin for about half an hour at 180C.

Author: Laura Young

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įCdegrees Celsius (Centigrade)


Published: February 24, 2011
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Published by Starsol