- Ingredients Information
- Nutritional Information
A fantastic alternative to haggis - A delicious combination of healthy vegetables, oatmeal, seeds, onion, groats and spices. Enjoyed by vegetarians & vegans across the country in a vast variety of recipes or simply served with neeps & tatties.
Minimum Weight 450g
Mixed Vegetables, Oatmeal, Onions, Vegitable Oil, Vegetable stock Cubes, Groats, Nutmeg, Soya
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Vegetarian Haggis Stuffed Mushrooms
- 4 large flat open/Portobello mushrooms.
- 1tbsp olive oil
- 75g breadcrumbs
- 2tbsp pine nut, toasted
- 2tbsp pecorino, grated
- 2tbsp chopped fresh parsley
- 350g vegetarian haggis, sliced
1. Preheat the oven to 200C/180C/Gas 6.
2. Place the mushrooms onto a baking sheet and drizzle with a little oil. Cook in the oven for 5-6 minutes or until begining to soften.
3. Mix together the breadcrumbs, pine nuts, pecorino and parsley
4. Remove the mushrooms from under the grill and top each mushroom with a slice of vegetarian haggis.
5. Spoon the breadcrumb mixture over the haggis and drizzle with a little more oil.
6. Return to the oven for about 15minutes or until the cheese is slightly melted and filling is hot and bubbling
7. Serve one mushroom as a starter or 2-3 with tatties and neeps as a main course
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Bring a pan of water to the boil and reduce to a simmer. Place the haggis including the outer packaging into the pan simmer for 30mins. Ensure piping hot throughout prior to serving
Suitable For Home Freezing
Freeze on day of purchase and use within 6 months. Defrost thoroughly and consume within 24 hours
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