I love mushrooms, so long as they’re cut up all tiny and discernible, so I can eat them. This is how I cook. I also have a distaste for carrots unless they’re shredded, and cabbage unless it’s cooked. If you want your kids to eat more veggies, you have to think like a kid to get them in there without the kids noticing.
Soups and casseroles are the greatest ways to get vegetables in your kids’ bellies, from my experience. The kids ALL hate mushrooms, but happily eat casseroles and spaghetti sauces, chicken Alfredo and soups, with little tiny mushrooms in them. Mushrooms really cannot be seen or distinguished by the naked eye if you chop them small enough, and add delicious flavor to your meals without grossing the kids out, so long as they don’t know what it is. Our kids finally asked what was in their food- I said “mushrooms” and they kept on eating, since the flavor wasn’t overpowering to them.
Start small. If your kids hate carrots, peas, or broccoli, don’t just dump huge amounts into a cheesy soup and expect them to dig in. Scrape off the little florets off broccoli, or blend some peas in a blender to take away the texture, use chopped, shredded carrots to hide the taste and texture. Kids won’t eat food they can see, so if a cheesy soup is indeed riddled with blended peas but they can’t see it, VOILA! You get them eating nutritiously without them even knowing.
Don’t just use vegetables as a side dish. A vegetable staring right at your kid might turn them off, but green beans sauteed in healthy oils with bacon bits will likely get tried, or corn mixed into rice. Get a little creative and spice up the meals you’re feeding your kids, dig in to the food with fervor, and don’t make a big deal out of the fact that the lasagna you’re serving has an entire layer of squash in it. You don’t tell, they won’t know. Everyone will be happy.