Ingredients

• 4 large flat open/Portobello mushrooms
• 1 tbsp olive oil
• 75g/2½ oz breadcrumbs
• 2 tbsp pine nuts
• toasted
• 2 tbsp pecorino
• grated
• 2 tbsp chopped fresh parsley
• 350g/12 oz vegetarian haggis
• sliced

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• Place the mushrooms onto a baking sheet and drizzle with a little oil. Cook in the oven for 5-6 minutes or until beginning to soften.
• Mix together the breadcrumbs
• pine nuts
• pecorino and parsley.
• Remove the mushrooms from under the grill and top each mushroom with a slice of vegetarian haggis.
• Spoon the breadcrumb mixture over the haggis and drizzle with a little more oil.
• Return to the oven for about 15 minutes or until the cheese is slightly melted and the filling is hot and bubbling.
• Serve one mushroom as a starter or 2-3 with tatties and neeps as a main course.