Celebrate Burns Night with this delicious dish. Haggis is available in vegetarian and gluten free options too and is delicious and highly seasoned so makes a perfect tasty topping for simple mushrooms. We’ve used vegetarian haggis to create a vegetarian main but the mushrooms could be served as a side dish with roast chicken. Delicious with a creamy whisky sauce.
Serves: 4
400g cooked vegetarian haggis
8 large Portobello mushrooms
2 tbsp fresh parsley, chopped
Olive oil for brushing
Salt
Freshly ground black pepper
8 parsley sprigs
Preparation Time: 15 minutes. Cooking Time: 15 minutes.
1. Place the haggis in a medium sized bowl. Remove the stalks from the mushrooms and chop finely then add to the haggis with the parsley and stir well.
2. Brush the mushrooms on both sides with olive oil and place on a baking tray.
3. Spoon the haggis onto each mushroom and press down gently.
4. Place in the oven CAST IRON OVEN: on the grid shelf on the floor of the roasting oven or oven on R8. FAN OVEN: preheated to R6/200oC/400oF Cook for 10 - 15 mins until the haggis is browned a little on top and the mushrooms are cooked.
5. Garnish with parsley and serve with mashed potato, roasted roots, fresh steamed kale and a little whisky cream sauce.
