These cute vegetarian haggis stuffed mushrooms can serve as a starter or main course - just double up the recipe.
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
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.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Haggis bhajis
See more haggis recipes
BBC © 2012 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
