The Potato and Mushroom Baskets in the air fryer are one of the many versions that feature potatoes… and I love them!! They are versatile, and for this reason, you can prepare various dishes ranging from the first course to the side, such as the creamy Pasta and Potatoes and the exquisite Cardoncelli Mushrooms and Potatoes in the air fryer.
These potato baskets can be a perfect base for your holiday appetizers. In this version, I chose to stuff them with mushrooms and béchamel, but they are also perfect with cold cuts and cheeses. The potato and mushroom baskets have a double cooking: the first is plain, the second after stuffing them and putting them back in the fryer for a few minutes, just enough time to brown the béchamel.
The potato and mushroom baskets in the air fryer are individual portions suitable also as a main course.
You might also be interested in these potato-based recipes, click on the links:
- Difficulty: Very Easy
- Cost: Affordable
- Rest time: 15 Minutes
- Preparation time: 30 Minutes
- Portions: servings for 5 potato baskets
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: All Seasons, Fall, Winter
Ingredients
Ingredients for 5 potato and mushroom baskets
- 30 oz potatoes
- 1 egg
- to taste salt and pepper
- 1 oz parmesan
- 2 tablespoons breadcrumbs (plus some for dusting the baskets)
- to taste extra virgin olive oil
- 10.5 oz champignon mushrooms
- 1 clove garlic
- to taste extra virgin olive oil
- 1 dried chili pepper
- to taste parsley
- 0.7 oz flour
- 0.7 oz butter
- 7 oz milk
- to taste salt and pepper
- to taste nutmeg
Tools
What you need to prepare the potato and mushroom baskets
- 1 Pot
- 1 Steamer
- 1 Pan
- 1 Saucepan
- 1 Whisk
- 1 Air Fryer
Steps
How to prepare the potato and mushroom baskets
After washing and peeling the potatoes, boil or steam them until soft. Place them in a bowl, mash them, and let them cool for 15 minutes
Add the beaten egg, salt, pepper, parmesan, two tablespoons of breadcrumbs, and mix everything.
Grease your hands with some oil, take some of the mixture forming balls and roll them in breadcrumbs
Create a central cavity with your fingers and shape the baskets
Once all the baskets are finished, while preparing the mushrooms, place them in the refrigerator
Clean and slice the mushrooms. If using pre-sliced and cleaned mushrooms, skip this step
In a pan, sauté a garlic clove with a good swirl of extra virgin olive oil (I skewer the garlic with a toothpick so it doesn’t get lost among the mushrooms)
Add the mushrooms, chili pepper, salt, and pepper and cook covered for 10/15 minutes, adding a splash of water if necessary
Add the chopped parsley and remove the garlic
With the amounts indicated above follow the preparation of the béchamel in the recipe for Pumpkin and Sausage Baked Pasta in Air Fryer
After spraying some oil on the baskets, cook them without the filling at 356°F for 15 minutes
As soon as they are nicely golden, take them out of the fryer. Meanwhile, mix the mushrooms with the béchamel
At this point, you can fill the baskets with the béchamel and mushrooms. Sprinkle the surface with a little parmesan and put them back in the fryer, again at 356°F for 3/4 minutes until golden
The baskets are ready
