Mushroom Yorkshire Puddings Recipe
Why not try this twist on classic Yorkshire puddings this Sunday? Quick and easy to make and low in calories, you never know, you might be surprised!
- Recipe makes: 4 servings
- Prep time:
- Cook time: 20 mins
- Calories: 114
- 5 portobello mushrooms
- 4 sprays low cal olive oil
- 84g plain flour
- 1 small egg
- 60ml skimmed milk
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Preheat oven to 220°C / Gas Mark 7 / 425°F
- Place a mushroom, stalk side up, in each hole of a four-hole non-stick Yorkshire pudding tray. Season with salt and black pepper and drizzle a tiny spot of oil over each mushroom. Roast for 10 minutes.
- Place the flour in a bowl, make a well in the centre and beat the egg, milk and water to make a smooth batter. Season with salt and black pepper.
- Lift out the mushrooms from the tin, pour in the batter so it comes half way up each mould, then carefully return each mushroom so it's surrounded by batter. Return to the oven for 20 minutes until risen and dark golden.
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