If you’re looking for a comforting, delicious dish that brings together the best of hearty and savory flavors, these mushroom-stuffed cheesy potato cakes are absolute magic. Imagine crispy golden potato cakes encasing a melty cheesy center, packed with an earthy mushroom and garlic filling, all topped with a luscious creamy sauce. This dish feels like a warm hug on a plate and is perfect for sharing with friends or family any time of the year.

Mushroom-stuffed cheesy potato cakes Recipe - Recipe Image

Ingredients You’ll Need

These simple yet flavorful ingredients create the foundation for our mushroom-stuffed cheesy potato cakes. Each element plays a crucial role: the potatoes provide a tender, fluffy base; the mushrooms and garlic add depth and umami; and the cheese brings a welcome richness and gooey texture. Fresh herbs and cream tie everything together perfectly.

3 large potatoes (~1.4 kg / 3 lb total): The main ingredient for fluffy, hearty cakes with crispy edges.
2 tbsp oil, divided: Use to sauté vegetables and crisp up the cakes; a neutral oil works best.
1 medium onion, diced: Adds sweetness and texture to the mushroom filling.
6 mushrooms, sliced or diced: The star of the stuffing for earthy flavor and bite.
3 cloves garlic, minced: Provides aromatic punch that complements the mushrooms.
Few sprigs fresh parsley, finely chopped (or ~1 tsp dried parsley): Brings brightness and freshness.
Salt: Enhances all the natural flavors.
Black pepper: Adds gentle heat and spice.
2 tbsp cream (double/heavy cream preferred): Keeps the filling moist and rich.
100 g (~1 cup) finely grated hard cheese: Choose a flavorful option like Lithuanian Dziugas or a vegetarian parmesan-style cheese to add gooey, umami depth.
1 tbsp butter: For cooking the potato cakes and enriching the sauce.
For the creamy sauce:
1 tbsp butter: Base for the sauce’s silky texture.
2 cloves garlic, minced: Intensifies flavor in the sauce.
4 tbsp cream (double/heavy cream): Creates a luscious, rich sauce.
Few sprigs fresh parsley, finely chopped (or 1/2 tsp dried parsley): Adds fresh herbal notes.
Salt: To season the sauce perfectly.
Black pepper: For subtle warmth.
3 tbsp water: To thin the sauce to your desired consistency.

How to Make Mushroom-stuffed cheesy potato cakes

Step 1: Cook the Potatoes

Start by washing your potatoes well and pricking the skins a few times with a fork or knife. Place them on a plate and microwave until they are completely soft and easily pierced with a knife. This usually takes about 20 to 25 minutes depending on their size. The soft potatoes will serve as the base of your delicious mushroom-stuffed cheesy potato cakes.

Step 2: Prepare the Mushroom Filling

While the potatoes cook, heat a tablespoon of oil in a frying pan over medium heat. Add diced onions, mushrooms, and garlic, cooking gently until the vegetables soften and release their lovely aromas—this usually takes about 5 to 10 minutes. Stir in parsley, salt, pepper, and a dash of cream, mixing everything well. This flavorful filling will be the heart of your potato cakes.

Step 3: Mash the Potatoes and Mix with Cheese

Once the potatoes have cooled enough to handle, scoop out their insides into a large bowl. Add in the grated hard cheese and mash the mixture until smooth and thick, almost dough-like. This mixture needs to be dense enough to be shaped but soft enough to meld beautifully with the mushroom filling.

Step 4: Assemble the Mushroom-stuffed Cheesy Potato Cakes

Take a handful of mashed potato and gently press it flat in your palm. Create a small well in the center and spoon in about a heaped teaspoon of the mushroom filling. Cover the filling with another flattened spoonful of potato and seal the edges carefully to encase the filling completely. Repeat until all the potato and filling are used, making approximately 9 cakes. If you run out of filling, no worries – plain cheesy potato cakes work wonderfully too!

Step 5: Cook the Potato Cakes

Heat a bit of oil and butter in a frying pan over medium-high heat. Cook the cakes in batches of three, giving them a few minutes on each side until they develop a crisp golden-brown crust that promises irresistible crunch and flavor. This step adds that perfect texture contrast to your mushroom-stuffed cheesy potato cakes.

Step 6: Make the Creamy Garlic Sauce

In the same pan, melt butter and add garlic. Stir in cream, parsley, salt, and pepper, allowing the sauce to simmer gently for about 5 minutes. Add water or vegetable stock if you’d like a thinner consistency. This luxurious sauce is the perfect finishing touch to elevate your potato cakes to a restaurant-quality meal.

How to Serve Mushroom-stuffed cheesy potato cakes

Garnishes

Fresh parsley sprinkled on top adds a burst of color and herbal freshness that cuts through the richness of the potato cakes. A light drizzle of your creamy garlic sauce over each cake ties all the flavors together, making every bite heavenly.

Side Dishes

These potato cakes shine alongside crisp green salads, sautéed leafy greens, or roasted seasonal vegetables. For a more indulgent meal, serve with sour cream or a tangy yogurt dip to complement the earthy mushroom and cheese flavors.

Creative Ways to Present

Try stacking the cakes with layers of the creamy sauce between them for a stunning visual appeal, or serve each cake topped with a dollop of herbed sour cream and microgreens. For gatherings, mini versions make charming finger foods that are sure to dazzle your guests.

Make Ahead and Storage

Storing Leftovers

Leftover mushroom-stuffed cheesy potato cakes can be stored in an airtight container in the fridge for up to 3 days. They’re fantastic cold or quickly reheated, making them a perfect make-ahead treat for busy days.

Freezing

You can freeze the uncooked potato cakes by placing them on a parchment-lined tray and freezing until firm. Then transfer to a sealed bag or container, where they will keep well for up to 2 months. Cook them straight from frozen, just add a few more minutes to the frying time.

Reheating

To reheat, gently warm the potato cakes in a lightly oiled pan over medium heat to restore their crispiness. Avoid microwaving, which can make them soggy. Reheat the creamy sauce separately on the stove to keep it smooth and luscious.

FAQs

Can I use other types of mushrooms for the filling?

Absolutely! While button mushrooms work well, you can experiment with cremini, shiitake, or even portobello for deeper flavor. Just chop them finely so they fit nicely inside the potato cakes.

What cheese works best for these potato cakes?

Hard cheeses like Lithuanian Dziugas or parmesan-style cheese provide a great sharpness and melt beautifully. However, you could also try aged cheddar or gruyere depending on your taste preferences.

Can I make these potato cakes vegan or dairy-free?

Yes, by substituting the cheese with a plant-based alternative and using non-dairy cream and oil instead of butter, you can enjoy a vegan version. The flavor will be slightly different but still delicious.

Is there a way to bake instead of frying the potato cakes?

Definitely! Place the cakes on a greased baking sheet and bake in a preheated oven at 200°C (400°F) for 20-25 minutes, flipping halfway through. Baking results in a slightly less crispy outside but still tasty.

How do I prevent the potato cakes from falling apart while cooking?

Make sure the mashed potatoes are thick and not watery, and seal the edges of the cakes firmly around the filling. Cooking over medium heat and not overcrowding the pan helps maintain their shape and crisp exterior.

Final Thoughts

Making these mushroom-stuffed cheesy potato cakes is like crafting a little bundle of joy on your plate. With every bite, you get crispy, cheesy potato paired perfectly with savory mushroom filling and creamy sauce. They’re a guaranteed crowd-pleaser that your family and friends will ask you to make again and again, so why not dive in and experience the wonderful flavors for yourself today?

Mushroom-stuffed cheesy potato cakes Recipe

★★★★★

5.2 from 14 reviews

Author: lilan
Total Time: 1 hour
Yield: 9 potato cakes 1x
Diet: Vegetarian

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Description

These mushroom-stuffed cheesy potato cakes are a comforting and flavorful dish featuring tender mashed potatoes filled with a savory mushroom mixture and melted hard cheese. Pan-fried to golden perfection and served with a creamy garlic parsley sauce, they make a perfect appetizer or main course that’s both hearty and satisfying.

Instructions

Cook the Potatoes: Wash the potatoes thoroughly and prick their skins a few times with a fork or sharp knife. Place them on a plate and microwave until completely soft, about 23 minutes for large potatoes, turning them over halfway through cooking.
Prepare Mushroom Filling: While the potatoes cook, heat 1 tablespoon of oil in a frying pan. Add diced onion, sliced mushrooms, and minced garlic. Sauté over medium heat for 5-10 minutes until vegetables are soft. Stir in parsley, salt, pepper, and a dash of cream. Mix well and set aside.
Make Mashed Potatoes: Once potatoes are cooked, cut them in half to release steam and cool enough to handle. Scoop out the potato flesh into a large bowl (or peel skins if possible), yielding around 1 kg mashed potato. Add grated cheese and mash thoroughly until smooth and thick, akin to a dough.
Form Potato Cakes: Take a small handful of mashed potatoes and form into a ball. Flatten it into a disc with a small dip in the center. Place about 1 heaped teaspoon of mushroom filling in the dip. Shape another small potato disc and place on top to cover the filling. Seal the edges gently, forming stuffed cakes. Repeat until all mashed potato is used. If mushroom filling runs out, make some plain potato cakes. This recipe yields about 9 cakes in total.
Cook Potato Cakes: Heat remaining oil and butter in a frying pan over medium-high heat. Fry the cakes in batches (3 at a time to avoid overcrowding) for a few minutes on each side until golden brown and crispy.
Prepare Creamy Sauce: In the same pan, melt 1 tablespoon butter. Add minced garlic, cream, parsley, salt, and pepper. Simmer over medium heat for 5 minutes, thinning with water if necessary to achieve a smooth sauce consistency.
Serve: Plate the golden potato cakes and spoon the creamy garlic parsley sauce over or alongside them. Serve 2-3 cakes per person as a main course, or 1 per person as an appetizer.

Notes

You can substitute the hard cheese with vegetarian parmesan-style cheese for a vegetarian option.
If you don’t have fresh parsley, dried parsley works well in both filling and sauce.
Microwave cooking times may vary based on potato size and microwave wattage; adjust accordingly.
Be gentle when sealing the potato cakes to avoid breakage during frying.
The creamy sauce can be thinned with vegetable stock as an alternative to water for extra flavor.
If you have leftover mushroom filling, mix it into the creamy sauce for added richness.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course, Appetizer
Method: Microwaving, Sautéing, Pan-frying
Cuisine: European