Potato and mushroom baskets are among those tasty and quick appetizers that also allow us to make a good impression with our guests.
Easy to make because just boil the potatoes, flavor the mushrooms in the pan and then assemble everything with smoked cheese and parmesan.
Potatoes and mushrooms are two ingredients that marry very well together and lend themselves to many savory preparations.
To save time and also because I couldn’t find the chiodini mushrooms that I like very much, I opted for frozen mixed mushrooms in a bag; this way I also halved the preparation time because I didn’t have to wash or slice them.
So, as you will see, it’s a really simple preparation but with guaranteed results, and therefore if you love a bit creative appetizers and especially mushrooms, don’t miss the delicious recipe for potato and mushroom baskets.
READ THE TIPS AT THE END OF THE RECIPE.
OTHER INTERESTING RECIPES:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking methods: Oven, Stove
- Cuisine: Creative
- Seasonality: Autumn, Winter
Ingredients
- 6 potatoes (medium)
- 1.76 oz smoked scamorza cheese
- 5.64 oz frozen mushrooms
- extra virgin olive oil
- salt
- Parmigiano Reggiano DOP
- chopped parsley
- garlic powder
Tools
- Muffin Tray
Steps
– Boil the potatoes with the skin on after washing and scrubbing them well. I used the microwave; cook at 800°C (1760°F) for about 10′. With the help of a small glass, press the still hot potatoes into the muffin tray, greasing the cups with a little oil.
Sauté the frozen mushrooms in a pan with 2-3 tablespoons of oil, garlic, and a little chopped parsley. Cook for about 10′ and in the meantime cut the smoked cheese and salt the baskets.
Place the smoked cheese at the bottom of each basket, season with mushrooms, and sprinkle the surface with a little grated parmesan, which will form an inviting crust during cooking.
Bake the baskets for about 10′ at 180°C (356°F). Serve hot.
FAQ (Questions and Answers)
Can I use fresh mushrooms?
Absolutely; you can use the mushrooms you prefer. I prefer frozen mixed mushrooms for their variety and practicality.
I don’t like parmesan, what do you recommend?
Pecorino cheese.
I don’t have a muffin tray, what do you suggest?
Put the potatoes in disposable aluminum molds; I don’t recommend paper ones because they aren’t rigid.
What size should the potatoes be?
Try to use medium-sized potatoes all about the same size.
