Wednesday, 25 January 2012

Happy Burns Night - Haggis Stuffed Mushrooms

 
Every year E suggested I make vegetarian haggis to celebrate Burns Night.  Finally this year I did.  I have been in search of interesting ways to serve haggis.  So far I have made pizza, tacos, nachos, crepes and pasties.  Recently I discovered McSween, who makes Haggis in Scotland, have a whole heap of recipes.  I decided to make the haggis stuffed mushrooms.

This was an easy recipe to make once I had made the haggis.  It was merely a matter of grilling the top of the mushroom until it smelt cooked and juices started to run out of it, then I mixed some grated cheese with some haggis and pressed it into the cup of the mushroom, topped it with a little more cheese and grilled it under the cheese was golden brown.  Easy.  Served with tomato sauce and light green salad.  Followed by some dancing to Scottish folk songs with Sylvia.  Next time I want to try baked potatoes with haggis.

Happy Burns Night!

Update 2014: My new favourite way to serve haggis is to wrap it in pastry as a festive haggis wreath.

On the Stereo:
The Best of Scottish Folk: various artists
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26 comments:

  1. Joanne26 January 2012 at 00:08

    Sigh. I've never even HAD haggis! Such a shame. All of your different takes on it are convincing me that I NEED to give it a go!

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  2. mmm mushrooms26 January 2012 at 03:30

    This looks delicious! What better way to celebrate Burns night than to be stuffed with haggis!

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    1. Johanna GGG1 February 2012 at 23:35

      I still prefer haggis nachos but I think this was healthier :-)

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  3. eatme_delicious26 January 2012 at 08:23

    Delicious way to eat haggis. :) I didn't know it was Robbie Burns day until I heard it on the radio this morning. I'm not a very good Scottish person!

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    1. Johanna GGG1 February 2012 at 23:35

      thanks Ashley - it almost passed me by - so much else on around this day

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  4. Caroline26 January 2012 at 09:33

    They look delicious. I think making my own haggis would be the only way to go - I can't imagine eating a meat one (yuk!) and the veggie ones are always nutty! Good to know there are plenty of recipes out there to use it up!

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    1. Johanna GGG1 February 2012 at 23:36

      Thanks C - I have another haggis on my blog that comes from Hendersons which does not have nuts - I prefer the one with nuts but wonder if you are able to eat seeds and could use them instead of nuts - not sure if it would work but might be worth a try

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  5. Mel26 January 2012 at 12:58

    Love all of your haggis ideas! The stuffed mushrooms look fantastic and I think it would work really well with baked potatoes too. :)

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    1. Johanna GGG1 February 2012 at 23:37

      Thanks Mel - there was a great baked potato shop in Edinburgh that did veg haggis baked potatoes but I have a feeling it closed

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  6. Kari26 January 2012 at 15:06

    The stuffed mushrooms is a great idea. I don't utilise that recipe base often enough with any stuffing, and this adds a novelty that I wouldn't have thought of.

    Happy Burns Night for last night, and Happy Australia Day for today :)

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    1. Johanna GGG1 February 2012 at 23:38

      Thanks Kari - I rarely do stuffed mushrooms - but I should as these were really good

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  7. Cakelaw26 January 2012 at 15:38

    This looks fab! I stupidly forgot Burns Night - but so glad you remembered.

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    1. Johanna GGG1 February 2012 at 23:38

      Thanks cakelaw - there is always next year :-)

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  8. Hannah26 January 2012 at 15:49

    Looks marvellous! I wish my mum would do Scottish folk dancing with me :)

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    1. Johanna GGG1 February 2012 at 23:40

      Thanks Hannah - I regret to say it wasn't Scottish folk dancing in the traditional sense - a lot more jumping around because sylvia has boundless energy lately - but very apt for the folk music we were listening to and I am sure you would enjoy that with your mum even if you need to collapse in a heap like me every few minutes

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  9. Lorraine @ Not Quite Nigella26 January 2012 at 16:30

    I tried haggis once and I quite like it and I think that stuffing it in mushrooms is a brilliant idea! :D

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    1. Johanna GGG1 February 2012 at 23:40

      Thanks Lorraine - if you like haggis I am learning that there are many ways of serving it

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  10. Shaheen26 January 2012 at 22:47

    Yours was one of the first blogs that intor'd me to different ways of eating haggis, then MacSween started posting variations on their website. I also make a variation of suffed mushroom haggis.

    Hope you had a good Burns Night, ours was relatively quite, though I did manage to make some Haggis Roti's amongst the clutter of the flat that is starting to empty up as I begin to fill boxes for our move in two weeks.

    Thank you so much for your comment Johanna. I am coming by and reading, just not leaving many comments. Take care.

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    1. Johanna GGG1 February 2012 at 23:42

      Thanks Shaheen - that is nice to know that my haggis attempts have inspired some of your fantastic haggis recipes - impressed you still managed to do some haggis genius among your moving mayhem - nice to hear you are still reading even in the busy times (I understand busy days - that is my life right now too)

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  11. torwen27 January 2012 at 05:27

    That's a lovely idea; thus you can't get a haggis overkill *hehe* bookmarked it for next year's Burns Day :)

    And I adore your Scottish kitten! The cutest pottery I have ever seen!

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    1. Johanna GGG1 February 2012 at 23:43

      Thanks Torwen - the scottish kitten is cute isn't it - bought on the royal mile in edinburgh with some present money!

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  12. Ricki27 January 2012 at 14:15

    Gah! I missed Burns Day--again!! But it's never too late to make haggis, right? I still have your original haggis recipe printed out and ready to go. . . . eventually, I'll get to it!

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    1. Johanna GGG1 February 2012 at 23:44

      Thanks Ricki - haggis is great any time - I have some leftovers in the freezer and wondering what to do with it - wish I could send some to you :-) but I think you will have to make it yourself and don't wait til St Andrews Day on 30 Nov!!!!

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  13. Chele30 January 2012 at 01:07

    I am so stealing this recipe!

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