Vegetarian haggis stuffed mushrooms
These cute vegetarian haggis stuffed mushrooms can serve as a starter or main course - just double up the recipe.
Ingredients
- 4 large flat open/Portobello mushrooms
- 1 tbsp olive oil
- 75g/2½ oz breadcrumbs
- 2 tbsp pine nuts, toasted
- 2 tbsp pecorino, grated
- 2 tbsp chopped fresh parsley
- 350g/12 oz vegetarian haggis, sliced
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Place the mushrooms onto a baking sheet and drizzle with a little oil. Cook in the oven for 5-6 minutes or until beginning to soften.
Mix together the breadcrumbs, pine nuts, pecorino and parsley.
Remove the mushrooms from under the grill and top each mushroom with a slice of vegetarian haggis.
Spoon the breadcrumb mixture over the haggis and drizzle with a little more oil.
Return to the oven for about 15 minutes or until the cheese is slightly melted and the filling is hot and bubbling.
Serve one mushroom as a starter or 2-3 with tatties and neeps as a main course.
Summer
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