Mozzarella-stuffed hasselback broccoli
https://www.coop.co.uk/recipes/mozzarella-stuffed-hasselback-broccoli
British broccoli is the star in this vegetarian main course, stuffed with caramelised onions and mozzarella
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Feeds
4
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Ready in
50 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 12g
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Ingredients
- 2 tbsp Co-op olive oil
- 2 red onions, finely sliced
- 1 tbsp Co-op Fairtrade light brown soft sugar
- 1 tbsp Co-op Irresistible balsamic vinegar of Modena
- 4 small heads Co-op British broccoli
- 125g ball Co-op lighter mozzarella, halved and sliced
- 100g Co-op sun-dried tomatoes in oil (drained weight)
Method
- Preheat the oven to 220°C/fan 200°C/Gas 7
- Heat 1 tbsp of the oil in a frying pan
- Add the onion, season well, and cook gently for 15-20 mins, until turning golden
- Add the sugar and vinegar, then cook for another 5 mins, until sticky
- Meanwhile, trim the broccoli stalks to short stumps, keeping the heads intact, so they sit upright comfortably, then simmer them in a large pan of boiling water for 4-5 mins, until just tender
- Drain on kitchen paper until cool enough to handle
- Put the broccoli on a lined baking tray
- Make 3 evenly spaced cuts in each head (making sure not to cut all the way through)
- Stuff the gaps with the mozzarella slices, followed by the sticky onions and sun-dried tomatoes
- Season, drizzle with the remaining oil, then bake in the oven for 15-20 mins, until tender and starting to caramelise
