Mushroom Stuffed Yorkshire Puddings

These make ideal finger food – more than a mouthful

Serving Size

Makes 12


12 Small Yorkshire Puddings
500g button brown mushrooms
1 onion
2 cloves garlic
3 tablespoons Alfa One Rice Bran Oil
2 tablespoons chopped parsley
1 teaspoon dried thyme
2 tablespoons cornflour
1 cup water
Ground Black Pepper


Place Yorkshire Puddings on an oven tray.Wipe mushrooms and trim stalks if necessary. Cut mushrooms into thick slices. Peel onion and chop finely. Crush, peel and finely chop garlic.

Heat Alfa One Rice Bran Oil in a frying pan and saute onion and garlic for 5 minutes or until clear. Add mushrooms and saute for 3 – 4 minutes. Add parsley and thyme to pan. Mix cornflour to a smooth paste with a little of the measured water.

Pour remaining water into pan, stirring to remove pan residue. Pour in cornflour paste and stir until mixture boil and thickens. Season with salt and pepper. Use to fill Yorkshire Puddings.

When ready to serve, heat filled Yorkshire Puddings at 180 degrees C for 5 minutes.


Other fillings can be used for this recipe…

Smoked fish in white sauce, prawns in mayo, or smoked salmon in horseradish aioil can be added to heated Yorkshire Puddings.