These cute vegetarian haggis stuffed mushrooms can serve as a starter or main course – just double up the recipe.
Ingredients
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4 large flat open/Portobello mushrooms
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1 tbsp olive oil
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75g/2½ oz breadcrumbs
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2 tbsp pine nuts, toasted
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2 tbsp pecorino, grated
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2 tbsp chopped fresh parsley
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350g/12 oz vegetarian haggis, sliced
Preparation method
- Preheat the oven to 200C/400F/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.
Read more: https://www.bbc.co.uk/food/recipes/vegetarian_haggis_12104
