Celebrate Burns Night with this delicious side dish. Haggis - available in vegetarian and gluten free options - is delicious and highly seasoned so makes a perfect tasty topping for simple mushrooms. Serve as a side dish with roast chicken or as a vegetarian main dish with vegetables.
Large field or Portobello mushrooms - allow 2 - 3 mushrooms as a main dish or 1 - 2 as a side dish
40 - 50g cooked haggis per mushroom (use a vegetarian haggis if you like)
Fresh parsley, chopped
Salt and freshly ground black pepper
- First remove the stalks from the mushrooms. Chop these stalks finely then add to the haggis.
- Briefly grill the mushrooms for 5 mins on a baking tray on the highest set of runners in the AGA roasting oven.
- Spoon the haggis over each mushroom and press down gently. Return the baking tray to the roasting oven, on the grid shelf on the floor and cook for 10 - 15 mins until the haggis is browned a little on top.
- Sprinkle with chopped parsley and serve with mashed potato, roasted roots, fresh steamed kale and a little whisky cream sauce.