Mexican Mushroom Foil Pack
Ingredients
For the Mexican Vegetarian Stir Fry
1 cup McCain Stir Fry Mexican
120 g large Portobello mushroom, sliced
½ brick (70g) instant noodles (discard the spice sachet)
Salt & pepper, to taste
For the Salsa verde Sauce
2 tbsp finely chopped coriander, parsley & basil
½ tsp minced garlic
¼ tsp dried chilli flakes
2 tbsp lemon juice
2 tbsp olive oil
3 tbsp vegetable stock
Serving suggestion
1 tbsp chopped coriander
1 tbsp sour cream (optional)
1 tbsp avocado-tomato salsa
Servings
1
Products we used
Directions
Prep Time: 5 - 10 minutes
Total Time: 15 - 20 minutes
- Preheat the oven to 180 and cut tinfoil into a square, measuring 30 cm x 30 cm.
- Place the tinfoil square onto a large baking tray and turn up the edges to ensure the sauce stays inside.
- Add the instant noodles in the centre of the foil
- Add the McCain Stir Fry Hawaiian on top of the noodle brick.
- Combine the sauce ingredients in a small bowl and whisk until well combined.
- Season the Portobello mushroom slices with salt & pepper. Add the mushroom slices to the bowl of sauce and coat generously.
- Add the mushrooms onto the McCain stir fry vegetables. Pour the remaining sauce onto the foil pack ingredients.
- Fold the sides of the foil over the mushrooms, covering the vegetables completely and sealing the packet closed.
- Place the tray with the foil packet into the oven and bake for 15 - 20 minutes.
- Serve immediately, garnished with chopped coriander, a dollop of sour cream and a spoon of avocado-tomato salsa.
- Enjoy with friends and family :)
Recipe and Photo: Foodies of SA
#Mexican Stir Fry #mushroom