238 stuffing recipes

Pasta shells stuffed with crumbled feta, black olives, red pepper, and walnuts. A Mediterranean-style finger food appetizer ready in 15 minutes.

Pepper Jack stuffed burgers hide molten jalapeno pepper cheese inside grilled beef patties. The juiciest backyard burger trick, ready in 25 minutes for cookouts and game day.

Stuffed Chinese black mushrooms filled with seasoned crushed tofu, ginger, garlic, sesame, and scallion, then grilled or broiled. A vegan-friendly appetizer with earthy, umami-rich mushroom caps.

Avocado stuffed with smoked fish is a West African appetizer of flaked smoked whitefish bound in a creamy sieved-yolk dressing, mounded into ripe avocado halves, and crowned with red pepper strips. Striking, elegant, no cooking.

Dried figs and dates stuffed with walnut halves and rolled in shredded coconut. A three-ingredient no-cook treat ready in five minutes.

Vegan stuffed mushrooms filled with a fresh tomato, garlic, scallion, and chive salsa dressed with olive oil and lemon juice. Light, bright, and no cheese needed.

Thick French bread slices hide melted Monterey Jack pockets inside, then get dipped in spiced egg batter and pan-fried golden. Serve these stuffed toasts with salsa, sour cream, and guacamole for a Southwestern breakfast twist.

Buttery crab-stuffed mushrooms loaded with dill and sour cream, baked until golden. A crowd-pleasing appetizer ready in 30 minutes. Make them a day ahead!

Sole fillets stuffed with Monterey Jack cheese and fresh tomato slices, dipped in garlic-basil butter, and baked with Parmesan. A cheesy baked fish dinner in 30 minutes.

Deviled eggs upgraded with sharp cheddar cheese spread, Dijon mustard, scallions, and pimentos. A cheesy herbed twist on the classic Easter and party appetizer that disappears off the platter.

Thick-cut filet mignon stuffed with crumbled Roquefort and sliced shiitake mushrooms, seared in clarified butter, and drizzled with a velvety red wine shallot pan sauce.

Tiny baby zucchini halves hollowed out and stuffed with a sauteed filling of garlic, shallot, Roma tomatoes, and fresh parsley. An elegant room-temperature appetizer from the Silver Palate.

Mushroom-stuffed eggs baked on a bed of sauteed mushrooms with grated cheese. A Marguerite Patten classic that turns simple deviled eggs into a warm, elegant vegetarian starter.

Bacon-wrapped hot dogs stuffed with sharp cheddar and tangy pickle relish, broiled until crispy. The ultimate loaded frank for cookouts and game day parties.

Stuff your chicken breasts with this easy to follow recipe that uses mushrooms, ham and parmesan cheese.

Stuffed mushrooms with whole littleneck clams topped with a spicy horseradish, mayo, and hot sauce mixture, then broiled until golden. A bold seafood appetizer.