Haggis stuffed mushrooms - ideal for Hogmanay buffet
This recipe is by Sue Lawrence, a really good Scottish cook who is based in Edinburgh.
These are really tasty, but the haggis has to be good - and DEFINITELY not the tinned stuff!
Garlicky haggis and Parmesan cheese combine to great effect in this dish
4 large flat mushrooms, (better to use thin-based rather than too thick)
1 garlic clove, finely chopped
250g regular haggis, crumbled up
2 tbsp coriander leaves, freshly chopped
1-2 tbsp extra-virgin olive oil
1 tbsp Parmesan, grated
bread, to serve
Remove the stalks from each mushroom. Place into snug fitting ovenproof gratin dish.
Mix the garlic with the haggis and the coriander. Pile into each mushroom. Drizzle with 1 tbsp oil then top with Parmesan. Drizzle slowly with a little more oil.
Set the oven to 200Â°C/gas 6. Bake the mushrooms for 25-30 minutes until tender. Eat with good bread such as sourdough.