Baked marrow stuffed with two cheeses Recipe

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  • Vegetarian








25 min

This tasty vegetarian dish makes a healthy light meal, and the two cheeses give extra taste, texture and nutritive value


  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 celery sticks, trimmed and chopped
  • 1 red or yellow pepper, deseeded and chopped
  • 50g (2oz) frozen sweetcorn
  • 50g (2oz) frozen peas
  • 50g (2oz) fresh breadcrumbs
  • 100g (4oz) Lancashire or Cheshire cheese, crumbled or grated
  • 1 tablespoon chopped fresh chives or parsley
  • salt and freshly ground black pepper
  • 1 marrow, cut into 8 slices and deseeded
  • 50g (2oz) Red Leicester or mature Cheddar cheese, grated


  • Preheat the oven to 200°C/400°F/Gas 6. Lightly grease a large baking dish or baking sheet with a teaspoon of the olive oil.

  • Heat the remaining oil in a large frying pan and sauté the onion, celery and pepper for 3 – 4 minutes, until softened. Remove from the heat and stir in the sweetcorn and peas. Reserve a couple of tablespoons of the breadcrumbs, then stir the rest into the vegetables with the Lancashire or Cheshire cheese and chives or parsley. Season.

  • Arrange the marrow slices in the baking dish or on the baking sheet. Pack with the vegetable mixture. Sprinkle with the reserved breadcrumbs and grated cheese.

  • Cover with foil and bake for 25 – 30 minutes, removing the foil for the final 10 minutes so that the tops brown.

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Top Tip

Use your own choice of vegetables to customise this dish - for instance, if you don't like celery or peppers, use mushrooms instead.