Mouthwatering Gluten-Free Scottish Brunch: Creamy Haggis & Cheese Strata with Grilled Portobello Mushrooms

Ingredients

• 6 cups gluten-free bread cubes
• 1 cup haggis, crumbled (gluten-free)
• 4 large eggs
• 2 cups whole milk
• 1 cup shredded cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 6 large Portobello mushrooms
• 3 tablespoons olive oil
• 1/2 cup crumbled feta cheese
• 2 green onions, thinly sliced

Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.

2. 2

   In a large bowl, combine bread cubes and haggis. Toss until well mixed.

3. 3

   In another bowl, whisk together eggs, milk, salt, and pepper. Pour over the bread mixture and stir to combine. Gently mix in cheddar cheese. Let stand for 15 minutes, allowing the bread to absorb the liquid.

4. 4

   Place soaked bread mixture into the prepared baking dish and smooth the top.

5. 5

   In a large pan, heat olive oil over medium heat. Add Portobello mushrooms and cook until tender and slightly golden, about 5 minutes per side. Remove from heat and let cool slightly. Arrange mushrooms on top of the strata in the baking dish.

6. 6

   Sprinkle feta cheese over the top and garnish with green onions.

7. 7

   Bake in preheated oven for 40-45 minutes, until puffed and golden brown. Let stand for 5 minutes before slicing and serving.