Kid-Friendly
Cheddar Mushroom Burgers
Parsnip and Carrot "Fries"
Ingredients
- 3 Tbsp balsamic vinegar
- 3 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- 6 portobello mushrooms, stems removed
- ¼ cup olive-oil mayonnaise
- 1 Tbsp Dijon mustard
- 6 hamburger buns (preferably whole wheat), toasted
- 6 slices Cheddar cheese
- 6 lettuce leaves
- 2 organic tomatoes, sliced
Instructions
- Combine vinegar, oil, salt, and pepper in a large zip-top freezer bag; add mushrooms, and let stand 5 minutes or until liquid is absorbed.
- Cook mushrooms, in 2 batches, in a large nonstick skillet over medium heat 3 to 4 minutes per side or until tender.
- Stir together mayonnaise and Dijon; spread on buns. Serve mushroom "burgers" on buns with cheese, lettuce, and tomato.
Side Dish Ingredients
- 1 (16-oz) pkg parsnips, peeled
- 4 carrots, peeled
- 3 Tbsp olive oil
- 1 tsp garlic powder
- ½ tsp salt, divided
- ½ tsp pepper
- 1½ cups plain Greek yogurt
- 1½ Tbsp fresh lemon juice
- 1½ tsp minced garlic
Side Dish Instructions
- Preheat oven to 400°F. Cut parsnips and carrots into sticks. Toss with oil, garlic powder, ¼ tsp salt, and pepper on a rimmed baking sheet coated with cooking spray.
- Bake 20 to 25 minutes, turning occasionally, until parsnips and carrots are browned and tender.
- Stir together yogurt, lemon juice, garlic, and ¼ tsp salt; serve as a dip with fries.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
410
|
206
|
616
|
| Fat (g) | 26 | 13 | 39 |
| Sat. Fat (g) | 8 | 4 | 12 |
| Protein (g) | 9 | 5 | 14 |
| Carb (g) | 29 | 19 | 48 |
| Fiber (g) | 5 | 4 | 9 |
| Sodium (mg) | 701 | 256 | 957 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
