Haggis & Portobello Mushroom

Use flat, open mushrooms.  Lightly cook the top of the mushroom under the grill, or gently fry.  Turn the mushroom over and fill with Macsween vegetarian haggis.  Top with a cheese of your choice and place under the grill, or in the oven, until hot and bubbling.

Jo’s tip: add pine nuts and fresh herbs to the vegetarian haggis first, and then add the mixture to the mushroom.  Try haloumi or feta cheese as a topping instead of grated cheddar.