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Green Herb Stuffing
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In this mixture, a base of wilted spinach or chard carries the earthy flavours of four intensely aromatic herbs. Use it for stuffing peppers, mushrooms, tomatoes or onions before topping with cheesy breadcrumbs and baking, use as a filling for homemade ravioli, pile on to garlicky bruschetta and slosh with olive oil or spread in a tart case, cover with a mixture of beaten eggs and cream, and bake.
Makes: Makes enough to stuff 6 large mushrooms or fill a 20cm tart case
This recipe was first published in August 2004.