Miguel’s Mushroom Popcorn

  • Serves: 2
  • Cooks In: 10 minutes
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Ingredients

300g small Button Mushrooms
Splash of olive oil
1 cup Panko (or bread crumbs)
1 cup plain popcorn crumbs, blitzed in the food processor
1 tsp dry oregano
½ lemon zest
1 tbsp sesame seeds
2 tbsp honey
2 tbsp soy sauce
Sweet chilli sauce (for dipping)
Equal parts soya sauce and honey (for dipping)

Method

1

Preheat oven to 175°C.

2

For the Panko crumb mix: Mix panko, popcorn, oregano, sesame seeds and lemon zest in a large mixing bowl and set aside.

3

On a baking dish, dress Mushrooms with soy, honey and olive oil and roast till tender.

4

Remove from the oven. Coat Mushrooms in panko mix, one at a time, making sure they’re coated evenly and covered entirely.

5

Serve with sweet chili and honey-soy dipping sauce. Serve in a popcorn box.

Ingredients

 300g small Button Mushrooms
 Splash of olive oil
 1 cup Panko (or bread crumbs)
 1 cup plain popcorn crumbs, blitzed in the food processor
 1 tsp dry oregano
 ½ lemon zest
 1 tbsp sesame seeds
 2 tbsp honey
 2 tbsp soy sauce
 Sweet chilli sauce (for dipping)
 Equal parts soya sauce and honey (for dipping)

Directions

1

Preheat oven to 175°C.

2

For the Panko crumb mix: Mix panko, popcorn, oregano, sesame seeds and lemon zest in a large mixing bowl and set aside.

3

On a baking dish, dress Mushrooms with soy, honey and olive oil and roast till tender.

4

Remove from the oven. Coat Mushrooms in panko mix, one at a time, making sure they’re coated evenly and covered entirely.

5

Serve with sweet chili and honey-soy dipping sauce. Serve in a popcorn box.

Miguel’s Mushroom Popcorn

Tags:

 Appetiser, Asian, Miguel, Quick n Easy, Side dish, Vegetarian

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