Vegetarian Haggis Stuffed Portobello Mushrooms with Creamy Neeps and Tatties

This vegetarian haggis stuffed portobello mushrooms recipe offers a tasty twist on traditional Scottish cuisine. It combines rich flavors with an appealing presentation and is perfect for a lunch or dinner party. With its mouthfeel, aroma, and visual appeal, this dish won't disappoint vegetarian diners.

🕒 Prep - 15 mins, Cook - 25 mins, Total - 40 mins

🍽 Servings: 6

🔥 Difficulty: Intermediate

🌎 Cuisine: Scottish, Vegetarian

Allergens

Contains soy (from some vegetarian haggis recipes). Check the specific brand or recipe used for potential allergens.

Ingredients

1. 6 large Portobello mushroom caps 2. 1 cup vegetarian haggis (store
bought or homemade) 3. 2 cups mashed neeps (turnips) and tatties (potatoes) 4. 1/4 cup fresh parsley, finely chopped 5. Salt and pepper, to taste 6. Olive oil

Instructions

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Clean the mushroom caps and remove stems. Place them on the prepared baking sheet, gill side up.
In a mixing bowl, combine vegetarian haggis, mashed neeps and tatties, chopped parsley, salt, and pepper. Mix well.
Stuff each mushroom cap with the haggis mixture, pressing gently to pack it in. Drizzle each stuffed mushroom with olive oil.
Bake for 20 25 minutes until the filling is heated through and the mushrooms are tender.
Serve immediately on a platter garnished with fresh parsley sprigs, with extra mashed neeps and tatties on the side.

Chef’s Insight

To enhance the aroma, add some fresh herbs like thyme or rosemary to your vegetarian haggis mixture.

Notes

This recipe can be easily adapted to accommodate different dietary preferences by substituting the vegetarian haggis with another plant-based filling.

Substitutions

For a gluten-free version, use a prepared gluten-free vegetarian haggis or make your own with gluten-free ingredients.

Alternative Preparations

You can also make these stuffed mushrooms ahead of time and reheat them in the oven before serving.

Alternative Methods

These vegetarian haggis stuffed portobello mushrooms can also be prepared on a grill or BBQ for an outdoor dining experience.

Best Storage Practice

Store any leftover mashed neeps and tatties in the refrigerator, covered, for up to 3 days. Reheat gently before serving.

Shelf Life

Fresh mushrooms can be stored in the refrigerator for up to a week; cooked dishes should be consumed within 2-3 days.

Plating Tips

Arrange the stuffed mushrooms on a round platter with a rim, garnished with fresh parsley sprigs. Add a dollop of mashed neeps and tatties next to each mushroom for an appealing presentation.

Nutrition Facts

Per serving, this dish provides a good source of protein, fiber, vitamins, and minerals. The mashed neeps and tatties are rich in carbohydrates and potatoes provide essential nutrients.