MUSHROOM & SPINACH YORKSHIRE PUDDINGS

Ingredients 

• 8 pre-made Yorkshire puddings
• 300g chestnut mushrooms, sliced
• 2 cloves garlic, finely chopped
• 1 small onion or 2 shallots, finely chopped
• 150g fresh spinach
• 150g reduced-fat crème fraîche
• 30g reduced-fat cheddar OR vegetarian Parmesan-style cheese
• 1 tsp Dijon mustard
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• 1 tsp olive oil
• Pinch of Salt & black pepper

Method 

1. Place the pre-made Yorkshire puddings on a baking tray. Heat in the oven at 180°C (fan) for 5–7 minutes until crisp.
2. Heat olive oil in a non-stick pan. Sauté the onion until soft, then add garlic. Add the mushrooms and cook until golden and their liquid has evaporated.
3. Stir in the thyme, mustard, and seasoning. Add the crème fraîche and simmer for 2–3 mins until slightly thickened.
4. Add the spinach and cook just until wilted. Stir in most of the cheese, reserving a little for garnish.
5. Assemble by spooning in the creamy mushroom and spinach mix into the warm Yorkshire puddings. Sprinkle with the remaining cheese and a little extra thyme.
6. Serve immediately while hot and crisp.