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.
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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
Watch our Facebook live with AGA Demonstrator Naomi Hansell where she shows us how to create this delicious dish and cook haggis in the AGA cooker.
- 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.
