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Mozzarella-stuffed hasselback broccoli

Mozzarella-stuffed hasselback broccoli


British broccoli is the star in this vegetarian main course, stuffed with caramelised onions and mozzarella

  • Feeds 4 Feeds 4
  • Ready in 50 minutes

Each serving contains

  • Energy
    917kj 220kcal
  • Fat
    Med 20%
  • Saturates
    Med 18%
  • Sugar
    Low 11%
  • Salt
    Med 15%

% of adult’s reference intake | Carbohydrates per serving : 12g


  • 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)


  1. Preheat the oven to 220°C/fan 200°C/Gas 7
  2. Heat 1 tbsp of the oil in a frying pan
  3. Add the onion, season well, and cook gently for 15-20 mins, until turning golden
  4. Add the sugar and vinegar, then cook for another 5 mins, until sticky
  5. 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
  6. Drain on kitchen paper until cool enough to handle
  7. Put the broccoli on a lined baking tray
  8. Make 3 evenly spaced cuts in each head (making sure not to cut all the way through)
  9. Stuff the gaps with the mozzarella slices, followed by the sticky onions and sun-dried tomatoes
  10. Season, drizzle with the remaining oil, then bake in the oven for 15-20 mins, until tender and starting to caramelise