Mushroom Stuffed Potato Cakes

I love making these Mushroom Stuffed Potato Cakes because they’re a delicious blend of creamy mashed potatoes and savory, earthy mushrooms. These cakes are crispy on the outside and soft and flavorful on the inside, making them the perfect comfort food or side dish. The combination of potatoes and mushrooms is a savory delight, and these cakes are easy to prepare and bake to golden perfection!

Why I’ll Love This Recipe

What I adore about these potato cakes is their versatility. The rich, buttery mashed potatoes are perfectly complemented by the savory mushrooms, and they’re lightly crispy on the outside thanks to pan-frying or baking. Whether served as a main dish or as an appetizer or side, these potato cakes are comforting and flavorful.

Ingredients

For the Potato Cakes:

• 4 large russet potatoes, peeled and cubed

• 2 tablespoons unsalted butter

• 1/2 cup milk (or cream for a richer flavor)

• Salt and pepper, to taste

• 1/2 cup all-purpose flour (plus extra for dusting)

• 1/2 cup grated Parmesan cheese (optional, for extra flavor)

• 1 large egg, beaten

• 1 tablespoon fresh parsley, chopped (optional, for garnish)

For the Mushroom Filling:

• 1 tablespoon olive oil or butter

• 1 small onion, finely chopped

• 2 cups mushrooms, chopped (any variety you prefer, such as cremini, button, or shiitake)

• 1 garlic clove, minced

• 1/2 teaspoon dried thyme or fresh thyme (optional)

• Salt and pepper, to taste

For Frying:

• Vegetable oil or olive oil, for frying (or use an oven if baking)

Directions

1. Prepare the mashed potatoes:

   • In a large pot, boil the peeled and cubed potatoes in salted water for 10-15 minutes, or until tender.

   • Drain the potatoes and return them to the pot. Add the butter, milk, salt, and pepper. Mash until smooth and creamy. Let the mashed potatoes cool for a few minutes.

2. Cook the mushroom filling:

   • While the potatoes are cooling, heat the olive oil or butter in a skillet over medium heat.

   • Add the chopped onion and sauté for 3-4 minutes, until soft and translucent.

   • Add the chopped mushrooms and cook for 5-7 minutes, until the mushrooms release their moisture and begin to brown.

   • Stir in the garlic and thyme (if using), cooking for another 1-2 minutes. Season with salt and pepper to taste.

   • Remove the mushroom mixture from the heat and let it cool slightly.

3. Make the potato cakes:

   • Once the mashed potatoes are cooled, add the egg, flour, and Parmesan cheese (if using) to the potatoes. Stir until well combined and the mixture is thick enough to hold together.

   • Take about 1-2 tablespoons of the potato mixture and flatten it into a small patty in the palm of your hand.

   • Place a spoonful of the mushroom filling in the center of the patty, then gently fold the edges over the filling, shaping it into a ball or disc. Repeat with the remaining mixture and filling.

4. Cook the potato cakes:

   • For frying: Heat a little vegetable or olive oil in a skillet over medium heat. Coat each potato cake lightly in flour, then fry the cakes in batches for 3-4 minutes per side, or until golden brown and crispy. Set aside on paper towels to drain any excess oil.

   • For baking: Preheat your oven to 400°F (200°C). Place the potato cakes on a baking sheet lined with parchment paper, lightly brush or spray them with oil, and bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.

5. Serve:

   • Serve the Mushroom Stuffed Potato Cakes warm, garnished with fresh parsley and a side of sour cream, yogurt, or a simple dipping sauce if desired.

Servings and Timing

This recipe makes about 10-12 potato cakes. Prep time is around 30 minutes, with cook time of 30-40 minutes depending on frying or baking.

Variations

I like to change it up by:

• Adding a bit of grated cheese to the mushroom filling, like Gruyère or cheddar, for extra flavor.

• Using different herbs, such as rosemary or sage, in the mushroom filling for a different flavor profile.

• Adding spinach, kale, or other leafy greens to the mushroom mixture for more nutrients and flavor.

• For a lighter version, bake the potato cakes instead of frying them.

Storage / Reheating

Store any leftover potato cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for 10-15 minutes until heated through, or pan-fry them again for a crispy texture.

FAQs

1. Can I make these ahead of time?
   Yes! You can prepare the potato cakes and refrigerate them before frying or baking. Just let them sit in the fridge for 30 minutes before cooking to help them hold their shape.

2. Can I make these vegetarian?
   Yes! These Mushroom Stuffed Potato Cakes are naturally vegetarian, and they make a great meatless meal or side dish.

3. Can I freeze these cakes?
   Yes, you can freeze the uncooked potato cakes. Place them on a baking sheet in a single layer, freeze until solid, and then transfer to a freezer-safe container. Bake or fry directly from frozen, adding a few extra minutes to the cooking time.

4. Can I use different types of mushrooms?
   Absolutely! Feel free to use any mushrooms you like. Cremini, button, shiitake, or even a mix of wild mushrooms all work wonderfully in this recipe.

Conclusion

These Mushroom Stuffed Potato Cakes are the perfect comfort food with their crispy exterior and creamy, savory mushroom filling. Whether you fry or bake them, they are sure to be a hit at any dinner or gathering. They’re a great way to enjoy a classic potato dish with a deliciously earthy twist!