Have you ever tried adding popcorn to your savoury recipes? If not then you should, because you’re missing out on a super tasty experience. Popcorn is more than just your #1 movie snack, and after getting myself up close and personal with Popcorn Shed, there’s no turning back!
One of our latest obsessions is White Truffle mini popcorn to make a delicious and gourmet avocado sourdough toast with portobello mushrooms. It’s a healthy recipe perfect to start your day off and also a light and easy weeknight dinner.
Ingredients
(2 servings)
2 slices of sourdough bread.
1 ripe avocado.
250 g portobello mushrooms.
1 bag of Popcorn Shed’s Mini Pop White Truffle flavor.
A squeeze of lemon juice.
1 tablespoon nutritional yeast.
Salt and pepper, to taste.
Chili flakes.
Extra virgin olive oil.
Directions
Place approximately half of the popcorn inside the bowl of your food processor and pulse a few times just until popcorn are broken into small pieces. Set aside.
Mash the avocado with a fork in a flat plate and add in a splash of lemon juice, crushed popcorn, one tablespoon of nutritional yeast, salt and pepper to taste. Set aside.
Slice mushrooms and cook in a large frying pan with a little bit of extra virgin olive oil, until tender and golden.
Spread a thick layer of avocado mixture over your toast, sprinkle with some chili flakes and top with mushrooms and the rest of the White Truffle mini popcorn.
Recipe by Gemma Gonzalez, author of the blog Cinnamon Girl.
Blog: http://cinnamongirldelights.blogspot.com/
Instagram: https://www.instagram.com/cinnamongirlbcn/
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