Name: Mushroom Stuffed Potato Cakes Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 3 large russet potatoes (peeled and diced); 2 tablespoons unsalted butter; 1 large egg; ½ cup all-purpose flour; salt and pepper to taste; vegetable oil for frying; 1 cup cremini or white mushrooms (finely chopped); 1 small onion (finely chopped); 2 cloves garlic (minced); ½ cup shredded cheddar cheese; 2 tablespoons chopped fresh parsley; 1 teaspoon thyme leaves

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If you’re craving a crowd-pleasing comfort food that’s crispy on the outside, creamy on the inside, and packed with savory flavor, you absolutely have to try Mushroom Stuffed Potato Cakes. These irresistible vegetarian delights hide a delicious mushroom, onion, and cheddar filling inside soft mashed potatoes, with fresh herbs and golden, crunchy edges. Whether you’re planning a cozy dinner, a show-stopping appetizer, or a midday snack, this dish always shines!

Mushroom Stuffed Potato Cakes Recipe - Recipe Image

Ingredients You’ll Need

The magic of Mushroom Stuffed Potato Cakes truly lies in how a handful of classic, easy-to-find ingredients come together to create something special. Each component plays a starring role in taste, texture, and that unforgettable melt-in-your-mouth experience.

3 large russet potatoes (peeled and diced): Russets are perfect—starchy enough to mash smooth and hold their shape as a crispy cake.
2 tablespoons unsalted butter: Adds rich, creamy flavor to your mashed potatoes for a velvety base.
1 cup cremini or white mushrooms (finely chopped): The star of the filling—mushrooms bring a meaty, earthy depth.
1 small onion (finely chopped): Sweet onion lifts all the savory flavors and gives a gentle aromatic bite.
2 cloves garlic (minced): For all that wonderful, classic aromatic oomph.
½ cup shredded cheddar cheese: Cheddar melts into gooey goodness inside every cake—use sharp for extra tang!
2 tablespoons chopped fresh parsley: Brings brightness and a burst of color that wakes up every bite.
1 teaspoon thyme leaves: Earthy thyme pairs beautifully with mushrooms and potatoes alike.
1 large egg: Acts as a binder, holding everything together while keeping the texture fluffy.
½ cup all-purpose flour: Just enough to give structure to the potato mixture and help it fry up crisp.
Salt and pepper to taste: Vital for rounding out all the flavors—don’t be shy here!
Vegetable oil for frying: Ensures an irresistibly golden, crunchy exterior on every cake.

How to Make Mushroom Stuffed Potato Cakes

Step 1: Boil and Mash the Potatoes

Start by peeling and dicing your russet potatoes, then simmer them in salted water until they’re perfectly fork-tender—this usually takes around 15 minutes. Drain them well and mash immediately with the butter, creating a pillowy, smooth base. The warmth of the butter will melt right in, making the mixture fluffy and rich.

Step 2: Sauté the Mushroom Filling

In a skillet over medium heat, add a swirl of oil and sauté the finely chopped onion and minced garlic until translucent and fragrant. Next, toss in the chopped mushrooms, thyme, plus salt and pepper, and cook until the mushrooms turn a deep golden color and their moisture has evaporated—about 7 minutes. Stir in the fresh parsley for that vibrant finish, then set the pan aside to cool just slightly.

Step 3: Mix the Potato Dough

Transfer your luscious mashed potatoes to a big bowl and add the egg, flour, and a little more salt and pepper. Gently combine everything until you have a dough that’s soft but holds together—a little tacky is just right. This will ensure the Mushroom Stuffed Potato Cakes have the best texture once shaped.

Step 4: Shape and Stuff the Cakes

Divide the potato mixture into 8 even balls. With clean hands, flatten each portion into a patty, then spoon some of the sautéed mushroom mixture onto the center. Don’t forget a pinch of shredded cheddar! Carefully encase the filling, seal the edges well, and gently press back into a cake shape. Take your time—a good seal keeps all that cheesy mushroom goodness tucked away during frying.

Step 5: Fry to Crispy Perfection

Warm vegetable oil in a skillet over medium heat, enough to coat the bottom. Fry the cakes in batches—don’t overcrowd the pan. Each side should take about 4 to 5 minutes, turning a gorgeous golden brown. Once done, let them drain briefly on paper towels to keep them crisp without excess oil. Serve your Mushroom Stuffed Potato Cakes while they’re beautifully warm and oozy!

How to Serve Mushroom Stuffed Potato Cakes

Garnishes

A sprinkle of fresh parsley or a dusting of extra shredded cheddar goes a long way for a bright, inviting finish. If you have extra thyme or even a quick grind of black pepper, go for it! A spoonful of sour cream on the side adds creamy tang that pairs perfectly with the earthy filling.

Side Dishes

Mushroom Stuffed Potato Cakes are incredibly adaptable—they can be the star of a vegetarian meal alongside a fresh green salad, steamed veggies, or even a bowl of tangy coleslaw. If you’d like to add more protein, serve with a simple bean salad. For a dinner party, these make an amazing appetizer before a hearty main.

Creative Ways to Present

For a festive touch, plate the cakes over a swirl of garlicky yogurt or herbed sour cream, then top with microgreens or chives. Stack them in a little tower as an appetizer for dramatic effect, or assemble on a rustic wooden platter with dipping sauces and roasted veggies for a casual buffet. Mushroom Stuffed Potato Cakes also shine as a brunch main, especially when topped with a fried egg!

Make Ahead and Storage

Storing Leftovers

Leftover Mushroom Stuffed Potato Cakes store beautifully! Once cooled, place them in an airtight container and refrigerate for up to 3 days. Their flavor deepens overnight, so don’t be surprised if they’re even tastier the next day.

Freezing

For longer storage, arrange cooled potato cakes in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer bag or airtight container, separating layers with parchment paper to prevent sticking. They’ll keep well for up to two months, ready to enjoy anytime a craving hits.

Reheating

To reheat, bake the cakes at 375°F for about 15 minutes (from thawed) or pop them in the air fryer for an extra crispy exterior. You can microwave in a pinch, though the crust won’t be as crisp—you can always finish with a quick sizzle in a skillet to revive that crunch!

FAQs

Can I use a different type Appetizer

Yes! While russets give the best fluffy texture, Yukon Golds or other starchy potatoes work well too. Avoid waxy potatoes, as they don’t mash as smoothly and might not hold together as well.

What can I use instead of cheddar cheese?

Feel free to substitute mozzarella for a milder flavor, or try grated Parmesan for an extra kick. Even crumbled goat cheese can add a wonderful tang to the cheese-mushroom filling.

Can Mushroom Stuffed Potato Cakes be baked instead of fried?

Absolutely! Arrange the shaped cakes on a parchment-lined baking sheet, brush with a little oil, and bake at 400°F for about 20 minutes, flipping halfway through. They’ll be a bit lighter but still deliciously crisp.

Are these potato cakes gluten free?

Not as written, since there’s all-purpose flour in the mix. However, you can easily swap in a gluten-free flour blend or even potato starch for similar results.

What’s the best way to keep these warm for a party?

To keep Mushroom Stuffed Potato Cakes warm and crispy, pop them on a wire rack set over a baking sheet in a low oven (around 200°F) until ready to serve. This trick maintains their crunch and ensures every guest gets them at their very best!

Final Thoughts

Truly, these Mushroom Stuffed Potato Cakes are comfort food at its finest—warm, savory, and satisfying with every bite. Whether you’re a lifelong potato lover or just hunting for a new vegetarian favorite, give this recipe a try and share it with your favorite people. I promise, it’ll be love at first bite!

Mushroom Stuffed Potato Cakes Recipe

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4.9 from 13 reviews

Author: admin
Total Time: 45 minutes
Yield: 8 potato cakes 1x
Diet: Vegetarian

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Description

These Mushroom Stuffed Potato Cakes are crispy on the outside, with a savory mushroom and cheese filling inside. Perfect as a delicious appetizer or a satisfying snack.

Ingredients

Scale

Potato Cakes:

3 large russet potatoes (peeled and diced)
2 tablespoons unsalted butter
1 large egg
½ cup all-purpose flour
salt and pepper to taste
vegetable oil for frying

Mushroom Filling:

1 cup cremini or white mushrooms (finely chopped)
1 small onion (finely chopped)
2 cloves garlic (minced)
½ cup shredded cheddar cheese
2 tablespoons chopped fresh parsley
1 teaspoon thyme leaves

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Instructions

Boil and Mash Potatoes: Boil diced potatoes until tender, then mash with butter until smooth.
Prepare Mushroom Filling: Sauté onion and garlic, then add mushrooms, thyme, salt, and pepper. Cook until mushrooms are browned, then stir in parsley.
Combine Ingredients: Mix mashed potatoes with egg, flour, salt, and pepper. Shape into patties, fill with mushroom mixture and cheese, then fry until golden and crispy.