Portabella Mushroom Burgers and Roasted Carrots
I’ve been trying to introduce more vegetarian meals into our weekly meals. Some have not been that great while others have become family favorites. The toddler always surprises me when it comes to food, sometimes she will eat everything we give her, other times all she wants is applesauce.
I expected her to reject the mushroom and carrots, but she surprised me, ate every single bite and asked for more! Of course the next day we tried to give her the leftover mushroom and she reacted like it was poison. Oh well at least she ate it once!
- 4 Large Portabella mushroom caps, stems removed
- 4 Large Carrots, diced
- 3 T Olive oil, divided
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Thyme
Rub 1T on all 4 portabella mushroom caps, sprinkle lightly with salt and pepper. Set aside.
Toss carrots in 2T olive oil, salt, pepper, thyme. Arrange in single layer on baking sheet lined with parchment paper, but leave room.
Bake at 425 for 20 minutes
After 20 minutes, place portabella mushrooms on the same baking sheet. Bake an additional 10 minutes.