If you love the cozy comfort of mashed potatoes and the savory magic of mushrooms, Mushroom Stuffed Potato Cakes are about to become your newest obsession. These golden, crispy-on-the-outside, creamy-on-the-inside cakes are irresistible with their hearty, mushroom-filled centers tucked into fluffy potato. Whether you serve them as a vegetarian appetizer, a show-stopping side, or a snack you won’t want to share, every bite delivers old-world warmth and earthy flavor. Get ready to wow your taste buds and your friends with this delightful twist on classic potato cakes!

Mushroom Stuffed Potato Cakes Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Mushroom Stuffed Potato Cakes is how they transform simple, humble ingredients into something that tastes restaurant-worthy. Each ingredient plays a key role, from creamy potatoes to umami-packed mushrooms and aromatic herbs—all working together for that perfect bite!

Mashed Potatoes (2 cups, chilled): Cold, firm mashed potatoes make the base for the cakes and help them hold their shape while frying.
All-Purpose Flour (1/2 cup): The flour binds the potatoes into a soft dough perfect for stuffing and crisping up in the pan.
Salt (1/2 teaspoon): Enhances all the other flavors and ensures the potato shell is nicely seasoned.
Black Pepper (1/4 teaspoon): Adds that subtle heat and accentuates the savory notes.
Butter or Oil for Frying (1 tablespoon): Gives you a wonderfully golden and crisp exterior for each potato cake.
Olive Oil for the Filling (1 tablespoon): Infuses the mushroom mixture with richness and depth of flavor.
Onion, finely chopped (1/2 small): Brings sweetness and aroma that makes the mushroom filling absolutely delicious.
Mushrooms, finely chopped (1 1/2 cups): The star of the filling—use any variety you love for different earthy flavors and textures.
Garlic, minced (1 clove): Just a little garlic goes a long way in boosting the savory aspect of the stuffing.
Dried Thyme (1/4 teaspoon): Adds a subtle, woodsy herbaceousness that pairs beautifully with mushrooms.
Salt and Pepper (to taste): Season the mushroom filling to your personal preference so every bite sings.
Chopped Parsley for Garnish (optional): A sprinkle of fresh parsley adds a pop of color and a finishing note of flavor.

How to Make Mushroom Stuffed Potato Cakes

Step 1: Sauté the Mushroom Filling

Start by heating the olive oil in a skillet over medium heat. Toss in your finely chopped onions and cook until they’re wonderfully soft and translucent, about 3 minutes. Add the chopped mushrooms next—watch as they transform, first releasing their moisture, then browning beautifully as that liquid cooks away. Stir in the minced garlic, dried thyme, salt, and pepper, letting the fragrant aroma fill your kitchen for another minute. After everything is cooked through and fragrant, set the filling aside to cool just a bit before stuffing.

Step 2: Prepare the Potato Dough

In a large mixing bowl, combine your chilled mashed potatoes, flour, salt, and black pepper. Work everything together gently (your hands are the best tool for this!), until you have a soft, pliable dough. The dough should hold together nicely but won’t be overly sticky—if yours feels a little loose, sprinkle in a touch more flour.

Step 3: Form and Fill the Cakes

Divide the potato dough into 8 equal pieces. Take one piece in your hand and flatten it into a small disc about 3 inches wide. Spoon a generous mound of mushroom filling into the center. Next comes the magic—fold the edges of the potato disc up and over the filling, pressing gently but firmly to seal it closed and then flattening it slightly into a patty. Repeat with the remaining dough and filling, working gently so none of that precious mushroom mixture escapes.

Step 4: Pan-Fry to Golden Perfection

Heat your butter or oil in a nonstick skillet over medium heat. Once hot, add your potato cakes without crowding the pan. Let them fry for 3 to 4 minutes per side, or until each Mushroom Stuffed Potato Cake is crisp and gloriously golden brown. Transfer to a plate lined with paper towels to drain, and sprinkle with a bit of parsley for a fresh finish if you like.

How to Serve Mushroom Stuffed Potato Cakes

Garnishes

These potato cakes love a little flourish! A simple shower of fresh chopped parsley brings color and an herby pop, but don’t stop there—a dollop of tangy sour cream, Greek yogurt, or creamy herbed cheese is absolutely divine on top. You could even add a drizzle of truffle oil if you’re feeling especially fancy.

Side Dishes

Mushroom Stuffed Potato Cakes pair well with just about anything! For a cozy meal, serve them alongside a fresh green salad or sautéed spinach. They also shine with roasted vegetables or a bright, crunchy slaw to contrast their creamy interiors. As a side, they’ll complement a simple soup or hearty main dish, making any dinner feel special.

Creative Ways to Present

For parties or family dinners, stack the potato cakes on a platter with the mushroom filling side up so everyone can see that savory center. Try making mini versions for appetizers—you’ll get twice the crispy edges and everyone gets their own hot, hand-held bite! If you want to take them over the top, pop a poached egg on each cake for the ultimate brunch treat.

Make Ahead and Storage

Storing Leftovers

If you find yourself lucky enough to have leftovers, Mushroom Stuffed Potato Cakes will keep well in the fridge for up to three days. Place them in an airtight container, separating any layers with parchment paper to keep them from sticking together. They’ll be ready to reheat whenever hunger strikes!

Freezing

You can absolutely freeze Mushroom Stuffed Potato Cakes for future meals! Once they’re fully cooked and cooled, arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer to a zip-top bag or airtight container. They’ll keep for up to two months—perfect for meal prepping or making ahead for a crowd.

Reheating

To bring your cakes back to crispy life, reheat them in a skillet over medium-low heat with just a touch of oil or butter until heated through and golden. Alternatively, pop them in a 350°F oven or air fryer for about 10 minutes. Microwaving is quick but may soften the crust—so the skillet or oven is your friend when you want that signature crunch!

FAQs

Can I use sweet potatoes instead of regular potatoes?

Absolutely! Sweet potatoes will bring a subtle sweetness and beautiful color to your Mushroom Stuffed Potato Cakes. Just be sure they’re mashed and chilled and be prepared for a slightly softer dough, which may need a bit more flour to handle.

What’s the best type Appetizer, Side Dish

Any mushroom you love works well—cremini and white button mushrooms are classic choices, but shiitake, portobello, or even a mix add deeper flavor and texture. Just be sure to chop them finely so they cook down quickly and fit nicely inside the potato cakes.

How do I make these gluten-free?

To make gluten-free Mushroom Stuffed Potato Cakes, simply swap the all-purpose flour for your favorite gluten-free blend or potato flour. Make sure your mashed potatoes and other ingredients are gluten-free, and you’ll have a delicious, safe treat!

Can I prepare the filling ahead of time?

Definitely! The mushroom filling can be made a day in advance and stored in the refrigerator until you’re ready to assemble. In fact, this makes the whole process even quicker when you want to whip up fresh potato cakes at a moment’s notice.

Are these Mushroom Stuffed Potato Cakes vegan?

They’re vegetarian as written, but you can make these cakes vegan by using plant-based butter or oil for frying and ensuring your mashed potatoes don’t contain dairy. Swap in a non-dairy yogurt or herbed spread for garnish, and you’ve got a fabulous vegan dish!

Final Thoughts

Give Mushroom Stuffed Potato Cakes a try, and I can almost guarantee they’ll become a much-requested favorite in your kitchen! Whether you’re feeding family, hosting friends, or just treating yourself, these golden, savory cakes make every meal a little more magical. Enjoy sharing (or hoarding) this warm, comforting dish—you won’t regret it!

Mushroom Stuffed Potato Cakes Recipe

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4.8 from 30 reviews

Author: admin
Total Time: 40 minutes
Yield: 8 potato cakes 1x
Diet: Vegetarian

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Description

These Mushroom Stuffed Potato Cakes are a delightful combination of creamy mashed potatoes filled with savory mushrooms, pan-fried to golden perfection. A perfect appetizer or side dish for any occasion.

Ingredients

Scale

Mashed Potato Cakes:

2 cups mashed potatoes (preferably chilled)
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon butter or oil (for frying)

Mushroom Filling:

1 tablespoon olive oil
1/2 small onion, finely chopped
1 1/2 cups mushrooms, finely chopped
1 clove garlic, minced
1/4 teaspoon dried thyme
Salt and pepper to taste
Chopped parsley for garnish (optional)

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Instructions

Prepare Mushroom Filling: In a skillet, heat olive oil and sauté onions until softened. Add mushrooms, garlic, thyme, salt, and pepper. Cook until browned. Set aside to cool.
Make Potato Cakes: Mix mashed potatoes, flour, salt, and pepper. Divide into portions, flatten, add filling, seal, and form patties.
Cook Potato Cakes: Fry in butter or oil until golden and crisp on both sides.
Serve: Drain on paper towels, garnish with parsley, and enjoy!