Haggis Stuffed Mushrooms
Over a year ago
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Ingredients
Accompaniment
SponsoredVouvray Les Coteaux Tufiers Chenin Blanc
Classy white from the north bank of the Loire with honeyed pear and apple fruit flavours. Produced from very old vines from the Cotes de Vouvray. This is a delicious, medium-dry Chenin Blanc. Lush palate leading to a long, rich finish. Terrific value, this wine is perfect when served with spicy Asian dishes.Buy this wine if you like: Off-dry wine with ripe fruit flavours packed with nutty undertones.
Description
Good for a different slant on Burns' Night! Have this as a starter.
Method
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1
Pre-heat oven to Gas Mark 4.
Wipe mushrooms with damp paper towel and remove stalk.
Put haggis in bowl and break down with fork into manageable mixture for spreading on to brown part of mushrooms.
Cover haggis with good layer of cheese.
Bake in oven for 15-20 minutes till cheese has melted.
This is also a good recipe for using up the left over true haggis as it has already been cooked.
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