If you love the comforting combination of crispy potatoes and earthy mushrooms, then this Mushroom Stuffed Potato Cakes Recipe will quickly become a new favorite. These golden, pan-fried cakes are packed with a savory mushroom and mozzarella filling nestled inside creamy mashed potatoes, delivering a delightful contrast of textures and flavors in every bite. Whether you’re looking for a hearty snack, a vegetarian side dish, or something impressive to bring to your next gathering, these cakes bring warmth and satisfaction that feels like a big, delicious hug.
Ingredients You’ll Need
All the ingredients for this recipe are simple, everyday staples that work together beautifully to create richness, texture, and depth of flavor. Each component plays an essential role, from the fluffy mashed potatoes to the fragrant mushroom filling.
- Russet potatoes: The starchy potatoes become perfectly fluffy when mashed, forming the base of each cake.
- Butter: Adds velvety richness and smoothness to the mashed potatoes.
- Milk: Keeps the potatoes moist and creamy without being heavy.
- Salt and black pepper: Balances and enhances all the flavors.
- Olive oil: For sautéing mushrooms and onions to develop deep, savory notes.
- Cremini mushrooms: Earthy and flavorful, finely chopped to be the star filling.
- Garlic: Infuses a subtle pungency that perks up the mushrooms.
- Onion: Adds sweetness and a slight crunch when sautéed.
- Fresh parsley: Brings a fresh, green brightness to the filling.
- Dried thyme: Lends a gentle herbal undertone.
- Mozzarella cheese: Melts inside for a gooey, indulgent surprise.
- All-purpose flour: Creates a light coating for crispiness.
- Egg: Helps the breadcrumbs adhere perfectly to each cake.
- Breadcrumbs: Provide a satisfyingly crunchy outer layer.
- Vegetable oil: For frying the cakes to golden perfection.
How to Make Mushroom Stuffed Potato Cakes Recipe
Step 1: Prepare the Mashed Potatoes
Start by peeling and cubing the russet potatoes, then boiling them until fork-tender—this usually takes around 15 to 20 minutes. Once cooked, drain and return them to the pot. Add butter, milk, half of the salt, and pepper, then mash until smooth and creamy. This soft base is going to lovingly cradle the mushroom filling, so getting the texture just right here is key. Let the mashed potatoes cool down slightly; this makes handling them a breeze in the next step.
Step 2: Cook the Mushroom Filling
While the potatoes are cooking, warm olive oil in a skillet over medium heat. Toss in the finely chopped cremini mushrooms and diced onion. Sauté for about 6 to 8 minutes until the mushrooms release their moisture and pick up a beautiful golden color. Then add minced garlic, the remaining salt and pepper, plus dried thyme. Let it cook another 1 to 2 minutes to develop deep, aromatic flavors. Once off the heat, stir in fresh parsley and the shredded mozzarella cheese, mixing everything until the cheese begins to melt slightly. The filling should be moist but not watery, ready to ooze out deliciousness inside the cakes.
Step 3: Assemble the Potato Cakes
Take a generous scoop (about one-third cup) of the mashed potatoes and flatten it gently in your palm. Place a spoonful of the mushroom mixture in the center. Carefully fold the mashed potato around the filling, shaping it into a patty that seals in the filling completely. Repeat this process for all the mashed potatoes and mushroom filling. Next, coat each patty by dredging it first in flour, then dipping into the beaten egg, and finally rolling it in breadcrumbs. This triple coating ensures the outside crisps up beautifully while keeping the center soft and melty.
Step 4: Fry Until Golden and Crispy
Heat vegetable oil in a wide skillet over medium heat—enough to cover the bottom. Fry the cakes in batches, cooking each side for 3 to 4 minutes until they develop a golden-brown crust that snaps satisfying when bitten. Transfer the cooked cakes to a paper towel-lined plate to absorb excess oil. This step is where the magic happens: the crunchy exterior meets the luxurious blend of potatoes and mushroom filling inside.
How to Serve Mushroom Stuffed Potato Cakes Recipe
Garnishes
A sprinkle of fresh chopped parsley or chives on top brightens the look and adds a subtle herbal lift perfect for these savory cakes. Drizzling with a little sour cream or a spoonful of tangy yogurt sauce balances the richness, enhancing every bite with cool creaminess.
Side Dishes
These potato cakes pair exceptionally well with crisp green salads, roasted vegetables, or a refreshing tomato and cucumber salad. They also complement heartier options like grilled meats or steamed greens, making them versatile enough to fit any meal.
Creative Ways to Present
Try stacking two or three mushroom stuffed potato cakes and adding a dollop of sour cream or pesto between the layers for an elegant appetizer. They also work as a fun vegetarian slider when tucked inside mini buns with your favorite toppings. For a party spread, slice them into bite-sized pieces and serve with assorted dipping sauces.
Make Ahead and Storage
Storing Leftovers
Your leftover Mushroom Stuffed Potato Cakes Recipe treasures can be stored in an airtight container in the refrigerator for up to 3 days. This way, you have a quick snack or side ready to go after a busy day.
Freezing
If you want to prepare these cakes in advance, assemble and freeze them before frying. Place the formed but uncooked cakes on a baking sheet and freeze until solid, then transfer to a freezer bag. They keep well for up to 2 months and make a convenient, homemade treat whenever you want.
Reheating
To reheat, bake the cakes in a 350°F oven for about 15 minutes to bring back the crispiness or fry briefly in a hot skillet. Avoid microwaving if you want to maintain that satisfying crispy crust.
FAQs
Can I use other types of potatoes for this recipe?
Russet potatoes are best for mashed potato cakes because of their high starch content, which results in a fluffy texture. You could use Yukon Golds, but they may yield a creamier and slightly denser cake. Avoid waxy potatoes as they don’t mash as smoothly.
Is it possible to bake the potato cakes instead of frying?
Absolutely! Baking at 400°F for 20 to 25 minutes, flipping halfway through, creates a lighter version that’s still crispy and delicious. Baking is great if you want to reduce oil usage.
Can I make these Mushroom Stuffed Potato Cakes Recipe vegan?
To veganize this recipe, substitute butter and milk with plant-based alternatives, replace mozzarella with vegan cheese or omit it, and use a flax or chia seed egg replacement for binding. Use oil suitable for frying and enjoy!
How do I prevent the potato cakes from falling apart while frying?
Make sure the mashed potatoes aren’t too watery and that you chill the cakes briefly before frying to firm them up. The flour, egg, and breadcrumb coating also helps hold everything together for that perfect crust.
Can I add other fillings or flavors to these cakes?
Definitely! While the mushroom and mozzarella filling is classic, feel free to experiment by adding cooked spinach, caramelized onions, or even a touch of spicy chili flakes. Just ensure the filling is not too wet to maintain the right texture.
Final Thoughts
There’s something truly special about the cozy, savory delight of this Mushroom Stuffed Potato Cakes Recipe. It’s one of those dishes that warms the soul and impresses at the same time. Whether you’re making it for a casual weeknight dinner or a festive occasion, it’s sure to bring smiles to the table. I can’t wait for you to try these crispy, stuffed cakes and fall in love with their irresistible charm just like I have.
Print
Mushroom Stuffed Potato Cakes Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 8 potato cakes
- Category: Side Dish
- Method: Frying
- Cuisine: European
- Diet: Vegetarian
Description
These Mushroom Stuffed Potato Cakes are a delicious and comforting appetizer or side dish featuring creamy mashed potatoes filled with a savory mixture of sautéed mushrooms, garlic, onions, and melted mozzarella cheese. Crispy on the outside and tender on the inside, they are pan-fried to golden perfection and offer a delightful vegetarian option that is both hearty and flavorful.
Ingredients
Potato Mixture
- 2 pounds russet potatoes, peeled and cubed
- 2 tablespoons butter
- 1/4 cup milk
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
Mushroom Filling
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, finely chopped
- 2 cloves garlic, minced
- 1/4 cup finely diced onion
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon dried thyme
- 1/2 cup shredded mozzarella cheese
Coating and Frying
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1/2 cup breadcrumbs
- 2 to 3 tablespoons vegetable oil for frying
Instructions
- Cook Potatoes: Place the cubed potatoes in a large pot and cover them with cold water. Bring to a boil and cook for 15 to 20 minutes, or until the potatoes are fork tender. Drain well and return to the pot. Add butter, milk, half the salt, and a quarter of the black pepper. Mash until smooth and creamy. Allow the mashed potatoes to cool slightly to make handling easier.
- Prepare Mushroom Filling: While the potatoes cook, heat olive oil in a skillet over medium heat. Add the chopped mushrooms and diced onions, cooking for 6 to 8 minutes until the mushrooms release their moisture and start to brown. Stir in minced garlic, the remaining salt and black pepper, and dried thyme. Continue cooking an additional 1 to 2 minutes until fragrant. Remove from heat and stir in fresh parsley, then let the mixture cool before mixing in the shredded mozzarella cheese.
- Assemble Potato Cakes: Scoop about 1/3 cup of the mashed potatoes into your hand and flatten it. Place a spoonful of the mushroom filling in the center. Carefully fold the mashed potatoes around the filling, forming a round patty. Repeat this process with the remaining potatoes and filling until all are formed.
- Coat the Patties: Lightly dredge each patty in all-purpose flour, then dip it in the beaten egg, and finally coat it evenly with breadcrumbs to ensure a crispy exterior.
- Fry the Potato Cakes: Heat vegetable oil in a large skillet over medium heat. Fry the potato cakes in batches for about 3 to 4 minutes per side, or until they turn golden brown and develop a crispy crust. Once cooked, transfer the patties to a paper towel-lined plate to drain any excess oil briefly before serving.
Notes
- For extra flavor, add 2 tablespoons grated Parmesan cheese to the mushroom filling.
- Potato cakes can be assembled ahead of time and refrigerated for up to 24 hours before frying to save time.
- For a lighter version, bake the patties at 400°F (200°C) for 20 to 25 minutes, flipping halfway through the cooking time.
