Prepare to fall in love with comfort food all over again—these Mushroom Stuffed Potato Cakes are the definition of crispy-on-the-outside, creamy-on-the-inside bliss! Imagine savory mashed potatoes hugging a fragrant, garlicky mushroom and herb filling, all pan-fried to golden perfection. Whether you’re looking for a crowd-pleasing appetizer or a cozy vegetarian dinner, Mushroom Stuffed Potato Cakes deliver a delightful contrast of flavors and textures in every bite.
Ingredients You’ll Need
The beauty of Mushroom Stuffed Potato Cakes lies in how a handful of honest, everyday ingredients can transform into such an impressive dish. Each element plays a starring role—bringing flavor, structure, and the irresistible golden finish.
- Mashed potatoes (3 cups, cooled): Using cooled, starchy mashed potatoes gives these cakes the perfect creamy base and holds their shape beautifully.
- Egg (1): Acts as a binder, keeping the potato cakes from falling apart as they are stuffed and fried.
- All-purpose flour (½ cup, plus more for dusting): Lends structure and helps form a light crust when frying.
- Mushrooms (1 cup, finely chopped): Offer earthy depth and juiciness to the savory filling; cremini, white button, or even a mix all work well.
- Onion (1 small, finely chopped): Adds subtle sweetness and savoriness to the filling.
- Garlic (2 cloves, minced): Delivers aromatic punch and warmth in every bite.
- Olive oil (2 tablespoons): Used for sautéing and frying, enhancing the rich flavors and ensuring golden edges.
- Fresh parsley (2 tablespoons, chopped): Lends a fresh pop of green and herby brightness against the rich filling.
- Salt (½ teaspoon): Essential for bringing out the full flavor of both potatoes and mushrooms.
- Black pepper (¼ teaspoon): Adds a touch of gentle heat that pairs perfectly with earthy mushrooms.
- Paprika (½ teaspoon): Offers color and a warm, smoky hint to the cakes—don’t skip it!
- Shredded cheese (¼ cup, optional): If using, gives a melty surprise in the center of each cake.
- Oil for frying: Choose a neutral oil like canola or more olive oil for crisp, crackling outsides.
How to Make Mushroom Stuffed Potato Cakes
Step 1: Sauté the Mushroom Filling
Start by heating olive oil in a skillet over medium heat. Add the finely chopped onions and sauté until translucent—about 3 minutes—which coaxes out their sweetness. Tip in the garlic and chopped mushrooms next; cook, stirring occasionally, until the mushrooms lose their moisture and turn golden brown (expect about 5–6 minutes). This step builds layers of umami flavor that make Mushroom Stuffed Potato Cakes so tempting. Once ready, sprinkle in the parsley, salt, and black pepper, then set aside to cool.
Step 2: Prepare the Potato Dough
In a large bowl, add your cooled mashed potatoes. Crack in an egg, scatter in the flour, and dust over the paprika. Mix it all up until it forms a smooth, soft dough, just firm enough to shape but not too dry. If the mixture feels sticky, dust your hands with a little more flour.
Step 3: Shape and Fill the Cakes
Divide the potato dough into 8 equal portions—rolling each into a ball first helps! Gently flatten each ball into a disc on your floured hands. Spoon a generous heap of the cooled mushroom filling into the center (don’t be shy!), and add a sprinkle of shredded cheese if you’re using. Carefully fold in the edges, pinching to seal the filling inside, and gently form each into a patty. Dust them all lightly with flour for that crisp exterior later on.
Step 4: Pan-Fry to Golden Perfection
Heat a nonstick skillet with enough oil to coat the bottom—medium heat is your friend here. Fry the potato cakes in batches, giving each plenty of room. Cook for about 3–4 minutes per side, or until they’re crisp and beautifully golden. Don’t rush; let the cakes form their signature crust, making the contrast between crunchy outside and fluffy inside totally irresistible!
Step 5: Serve Warm and Enjoy
As soon as they’re golden on both sides, transfer your Mushroom Stuffed Potato Cakes to a plate lined with paper towels to drain off any excess oil. Serve them warm, so that first forkful is pure, melty, mushroom-packed happiness.
How to Serve Mushroom Stuffed Potato Cakes
Garnishes
A bright finishing flourish makes all the difference! Scatter chopped fresh parsley or chives over the top for a pop of color and freshness. A dollop of sour cream or Greek yogurt makes these Mushroom Stuffed Potato Cakes even more luscious, while a sprinkle of paprika or chili flakes gives them a gentle kick.
Side Dishes
These potato cakes shine alongside a crisp green salad tossed with lemony vinaigrette, or a steaming bowl of tangy tomato soup for dipping. For a more filling meal, pair with sautéed greens, roasted vegetables, or even a simple cucumber and dill salad—the options are endless!
Creative Ways to Present
Lean into your inner chef by stacking Mushroom Stuffed Potato Cakes on a platter, nestling them on a swirl of creamy sauce, or cutting each cake in half to show off that gorgeous mushroom filling. For parties, make mini versions for bite-sized appetizers or arrange them tapas-style with different dipping sauces.
Make Ahead and Storage
Storing Leftovers
Leftover Mushroom Stuffed Potato Cakes keep perfectly in the fridge for up to 3 days. Just let them cool completely, then store in an airtight container. They make a fantastic next-day lunch or snack!
Freezing
To freeze, assemble the stuffed and shaped (but unfried) potato cakes, then lay them out on a baking sheet lined with parchment. Freeze until solid, transfer to a zip-top bag, and stash in the freezer for up to 2 months. There’s no need to thaw—simply fry them straight from the freezer, adding a couple of extra minutes to each side.
Reheating
For best results, reheat your cooked potato cakes in a nonstick pan over medium-low heat until warmed through and the outside is re-crisped. You can also pop them in a 350°F oven for 10–12 minutes. Avoid microwaving if you can; it will make the exterior soft rather than crisp.
FAQs
Can I use instant mashed potatoes for this recipe?
Yes, as long as you prepare them thick and allow them to fully cool, instant mashed potatoes work well for Mushroom Stuffed Potato Cakes. The key is to avoid excess moisture, which can make shaping difficult.
What other fillings can I try?
Feel free to experiment! Spinach, cooked ground meat, caramelized onions, or a mix of different sautéed vegetables make excellent alternative fillings. You can even add a bit of leftover roasted chicken or turkey for a non-vegetarian twist.
What’s the best type Appetizer
You can use cremini, white button, or even portobello mushrooms—whatever you have on hand. The earthier the mushroom, the richer the filling in your Mushroom Stuffed Potato Cakes. Just be sure they are finely chopped for even cooking.
Are these cakes gluten-free?
As written, the recipe calls for all-purpose flour. To make it gluten-free, simply swap in your favorite 1-to-1 gluten-free flour blend and double-check that all your other ingredients are gluten-free.
Can I make Mushroom Stuffed Potato Cakes ahead of time for a party?
Absolutely! You can assemble and shape the cakes a day ahead and refrigerate them un-fried. Fry them just before serving for that irresistibly crisp outer crust—your guests will be raving.
Final Thoughts
If you’re craving something warm, satisfying, and wonderfully savory, Mushroom Stuffed Potato Cakes are a must-try. There’s magic in the simple combination of potatoes and mushrooms—especially when they come together in these golden, crispy cakes. Gather your ingredients and make these for your next cozy meal; I promise, you’ll want to make them again and again!
Print
Mushroom Stuffed Potato Cakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 potato cakes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Eastern European, American
- Diet: Vegetarian
Description
These Mushroom Stuffed Potato Cakes are a delicious way to use up leftover mashed potatoes. The crispy patties are filled with a savory mixture of mushrooms, onions, and garlic, making them a flavorful appetizer or side dish.
Ingredients
Mashed Potato Cakes:
- 3 cups mashed potatoes (cooled)
- 1 egg
- ½ cup all-purpose flour (plus more for dusting)
Mushroom Filling:
- 1 cup mushrooms, finely chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- ¼ cup shredded cheese (optional)
- oil for frying
Instructions
- Sauté Mushrooms: In a skillet over medium heat, heat olive oil and sauté onions until translucent, about 3 minutes. Add garlic and mushrooms, cooking until mushrooms release their moisture and become golden, about 5-6 minutes. Stir in parsley, salt, and pepper, then set the mixture aside to cool.
- Prepare Potato Dough: In a bowl, mix the mashed potatoes, egg, flour, and paprika until a soft dough forms. With floured hands, divide the dough into 8 equal portions. Flatten each portion into a small disc, place a spoonful of the mushroom filling in the center (add a little shredded cheese if using), and fold the edges over to seal and form a patty.
- Fry the Cakes: Dust each cake lightly with flour. Heat a nonstick skillet with oil over medium heat and fry the potato cakes for 3-4 minutes per side until golden and crisp. Serve warm.
Notes
- Use leftover mashed potatoes for convenience.
- You can swap mushrooms for spinach or cooked ground meat for a variation.
- These can be frozen before frying and cooked straight from frozen.
Nutrition
- Serving Size: 1 potato cake
- Calories: 145
- Sugar: 1 g
- Sodium: 210 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 20 mg
