Veggie Haggis for Burns Night

Mushrooms stuffed with veggie haggis and Dulse Dulse 30g shaker tin - add to basket

This stuffed mushroom baked with veggie haggis, pine nuts and Dulse seaweed makes a deliciously nutty alternative.

Serves 4 
Time 15 mins prep, 15 mins cooking 
Easy

Looking to cook a veggie alternative for your Burns Supper? This dish is the perfect choice with a balance of protein, good fats, iron and vitamin C all enhanced by Dulse seaweed. It's incredibly healthy and very filling.

Find Robert Burns' Address to a Haggis below to round off your Burns Night.

INGREDIENTS

  • 1 1/2 tsp Dulse
  • 4 large Portobello mushrooms
  • 350g vegetarian haggis sliced (we used Macsween)
  • 2 tbsp pine nuts, toasted
  • 2 tbsp sunflower seeds
  • 2 tbsp Parmesan or other strong cheese
  • 2 tbsp chopped parsley
  • 125ml white wine
  • 1 tbsp olive oil
  • Juice of 1/2 lemon

METHOD

  1. Preheat the oven to 200C. 
  2. Place the mushrooms onto a baking sheet and drizzle with a little oil. Cook in the oven for 5-6 mins until they begin to soften. 
  3. Mix together the toasted pine nuts, sunflower seeds, Parmesan, Dulse and parsley. 
  4. Remove the mushrooms from the oven and place on a large sheet of tin foil, top each with a slice of vegetarian haggis. 
  5. Spoon the pine nut mixture over the haggis and squeeze over the lemon juice.
  6. Finally drizzle with white wine and fold the tin foil over the mushrooms into a big parcel to steam cook. 
  7. Return to the oven for about 15 minutes or until the cheese is slightly melted and the filling is hot and bubbling. 
  8. Serve one mushroom as a starter or 2-3 with neeps and tatties as a main course. 

Address to a Haggis by Robert Burns

Fair fa' your honest, sonsie face,
Great chieftain o the puddin'-race!
Aboon them a' ye tak your place,
Painch, tripe, or thairm:
Weel are ye worthy o' a grace
As lang's my arm.

The groaning trencher there ye fill,
Your hurdies like a distant hill,
Your pin wad help to mend a mill
In time o need,
While thro your pores the dews distil
Like amber bead.

His knife see rustic Labour dight,
An cut you up wi ready slight,
Trenching your gushing entrails bright,
Like onie ditch;
And then, O what a glorious sight,
Warm-reekin, rich!

Then, horn for horn, they stretch an strive:
Deil tak the hindmost, on they drive,
Till a' their weel-swall'd kytes belyve
Are bent like drums;
The auld Guidman, maist like to rive,
'Bethankit' hums.

Is there that owre his French ragout,
Or olio that wad staw a sow,
Or fricassee wad mak her spew
Wi perfect scunner,
Looks down wi sneering, scornfu view
On sic a dinner?

Poor devil! see him owre his trash,
As feckless as a wither'd rash,
His spindle shank a guid whip-lash,
His nieve a nit;
Thro bloody flood or field to dash,
O how unfit!

But mark the Rustic, haggis-fed,
The trembling earth resounds his tread,
Clap in his walie nieve a blade,
He'll make it whissle;
An legs an arms, an heads will sned,
Like taps o thrissle.

Ye Pow'rs, wha mak mankind your care,
And dish them out their bill o fare,
Auld Scotland wants nae skinking ware
That jaups in luggies:
But, if ye wish her gratefu prayer,
Gie her a Haggis!


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