Mushroom Popcorn

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.