Thank you Idaho Spuds for sponsoring this post. VeggieMash mashed potatoes are a blend of 100% Idaho® grown potatoes and real vegetables for a new take on a family favorite!
Click on the tags above to shop this product.
Are you eating your veggies?
For as many vegetables as I love and eat every day, I will be the first to admit that my own children rarely get enough vegetables on their plates. I probably didn’t eat a vegetable until I was twenty two years old, so I try not to freak out about it too much.
Still, I like knowing my kids are getting the nutrients they need. Usually they get a small pile of veggies on their plate that they need to try before leaving the table. It’s a low-pressure way to introduce them to different foods.
I’ve found that one of my kids in particular will eat just about anything that has ranch dressing on it. While that’s becoming it’s own issue, I’m happy to know that he’s experiencing different flavors and nutrients based on this new found love.
When I received a few varieties of Idaho Spuds’ new VeggieMash to try, I knew the cauliflower ranch variety would be the winner around here. The best part is that VeggieMash is made using real vegetables, so we’re getting real food and real convenience!
VeggieMash is SO easy to make, and honestly a delicious way to eat veggies. I’m not usually the biggest fan of cauliflower, but I could not stop stealing bites of this as I stuffed the mushrooms.
Here’s what we’ve got going on in these stuffed mushrooms: Marinated portobellos, baked until juicy. Then they’re stuffed with Idaho Spuds VeggieMash (you’re getting 100% Idaho® Potatoes, cauliflower, and those tasty ranch seasonings). It all gets sprinkled with your favorite cheese and baked until melty and amazing.
These VeggieMash Stuffed Mushrooms can be customized! Here are a few ideas to get you started:
- Swap the cauliflower and ranch flavor for one of Idaho Spuds other tasty flavors such as Mashed Potatoes with Broccoli & Cheddar VeggieMash or Mashed Potatoes with Cauliflower, Butter & Herbs VeggieMash
- Use whatever cheese you have on hand – I tried pepper jack, fontina, cheddar, and mozzarella and they were all great
- For extra protein, mash 1 cup of great northern beans into the VeggieMash
- Serve alongside cajun tofu or the best vegan salad
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 4 cloves garlic pressed
- 8 large portobello mushroom caps stems removed
- 1 package Idaho Spuds VeggieMash Mashed Potatoes with Cauliflower and Ranch
- 1/2 cup shredded cheddar jack cheese
- Preheat the oven to 450ºF.
- In a small bowl, whisk together olive oil, balsamic vinegar, and garlic.
- Place mushroom caps in a single layer inside a large disposable zip top bag (use two bags if necessary) and pour the oil mixture in as well. Seal the bag tightly and turn it over, rubbing the mushrooms from the outside of the bag to ensure they’re coated in the marinade. Allow to rest for 15 minutes, turning the bag over once.
- Remove the mushrooms from the bag and place them stem side down on a large rimmed baking sheet. Bake 10 minutes.
- While the mushrooms are baking, prepare the VeggieMash according to package directions.
- Remove the mushrooms from the oven and turn them over. Spread about 3 tablespoons of VeggieMash evenly onto the top of each mushroom cap. Top with 1 heaping tablespoon of cheese per mushroom. Return to the oven and bake an additional 10 minutes or until the cheese is melted and everything is hot.