Burns Supper Stuffed Mushrooms

I had some leftover haggis, neeps and tatties from our Burns night supper, I was going to make a pie but then these delicious portobello mushrooms were on offer so decide to make stuffed mushrooms instead.

They were absolutely delicious and filling, Darren took the leftovers for his work lunch next day.

Ingredients

4 large flat or Portobello mushrooms

1 tbsp olive oil

1/2 onion, chopped

leftover cooked haggis

leftover cooked mashed neeps (Turnip)

leftover cooked mashed tatties (Potatoes)

cheese, grated

Method

1.  Preheat oven to 200° C, 180° C fan.

2.  Remove stems from mushrooms, set aside. Place mushrooms stem side down onto a lined baking tray, brush with a little olive oil. Bake for 10 minutes until moisture has leaked out of them. Remove from oven, soak up excess liquid with paper towels.

3.  In a frying pan, heat oil over a medium heat, add onion, cook for 2-3 minutes or until onion is translucent. Add haggis, cook for another 2 minutes, add chopped mushroom stems, cook for a further 2 minutes.

4.  Flip mushrooms over, stuff a layer of the cooked haggis mixture, then add a layer of the cooked neeps, top with a layer of mashed potato, followed by a sprinkle of cheese.

5.  Bake for 10-15 minutes or until heated through and cheese is melted.

Enjoy