I love watching football. Just kidding… I love eating game day appetizers and being the perfect hostess. If you need me, I’ll be in the kitchen or playing with Mango during the game. There will be scented candles burning and Anthropologie serving dishes. Yes, I host a very masculine game day party.😉 But the guys won’t complain, because my food is delicious.
I combined a classic comfort food – Idaho Spuds Cream Ranch Mashed Potatoes with tangy goat cheese, garlic, sage, and mushrooms to make one tasty appetizer.
Idaho Spuds are made in just minutes, making this an easy and quick appetizer.
I love it when the tops get a little crispy and golden brown. You definitely won’t have any leftovers here.
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- 1 3.74 oz package Idaho Spuds Creamy Ranch flavor
- 4 oz cream cheese, softened
- ¼ cup goat cheese crumbles
- 2 teaspoons chopped garlic
- 2 teaspoons dried sage
- 2 14 oz packages large mushrooms for stuffing (about 40 mushrooms)
- *Additional goat cheese and crumbled sage for topping
- Prepare the Idaho Spuds according to directions on the package.
- Mix in cream cheese and goat cheese crumbles until smooth and creamy.
- Stir in garlic and sage.
- Place the potato mixture in the fridge for a couple of hours allowing it to cool; this makes it easier to work with. You leave this in the fridge overnight and make the stuffed mushrooms the next day.
- Pre heat the oven to 350 degrees.
- Remove potatoes and stuffing mushrooms from the fridge. Separate the stems from the mushroom caps (I like to save them for another dish). Fill each cap with about a half tablespoon of potato mixture.
- Bake for 20 minutes. Remove from the oven and top with additional goat cheese crumbles and fresh sage. Return to the oven and bake for another 5 minutes.
- Serve immediately and enjoy.
- *Makes about 40 stuffed mushrooms depending on size.
I hope you love these tasty little bites as much as I do!
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.