The potato baskets filled with mushrooms and cheese are delightful potato shells with a tasty and flavorful filling, perfect to serve as an appetizer or side dish, with a perfect combination of flavors and textures.
A recipe that speaks of autumn, the aroma of mushrooms envelops the entire kitchen.
The structure of the basket is made from the potato itself, which is mashed to take the shape of a shell.
The crust is pleasantly crunchy, with some softer parts in the internal areas where the hot, creamy filling of cheese and mushrooms blends with the potato base. When you cut a basket, the potato gives way under pressure, revealing the soft, stringy, and rich core.
With just a few ingredients, you create a dish to be enjoyed both with your eyes and your palate.
Ideal to serve as an appetizer or as a main course at dinner with friends or family.
I also recommend
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Stovetop, Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Preparing the Potato Baskets
- 6 potatoes
- 4 oz porcini mushrooms
- 2 oz smoked scamorza cheese
- to taste fine salt
- 1 bunch chopped parsley
- to taste extra virgin olive oil
- 2 cloves garlic
- to taste grated Parmesan
Tools
- 1 Pot
- 1 Muffin Tin
- 1 Glass
- 1 Pan
Steps for Preparing the Potato Baskets
To prepare the delicious potato baskets WATCH THE VIDEO RECIPE
Wash the potatoes with their skins on and place a pot full of water to boil.
Once boiling, salt and add the whole potatoes with the skin and cook for 15-20 minutes. Before turning off the heat, insert a toothpick into the middle of a potato to check if they are cooked. Use medium-sized potatoes.
Meanwhile, in a pan, add a drizzle of extra virgin olive oil and sauté the garlic.
Then add the fresh mushrooms cut into pieces, or frozen, and cook for a few minutes.
Take a muffin tin and place the potatoes in each mold.
Mash them in the center with the back of a glass to form a basket.
Salt and stuff with smoked scamorza, mushrooms, and a sprinkle of Parmesan. Bake at 356°F (180°C) for 15-20 minutes, until golden.
Remove from the oven and garnish with fresh chopped parsley and serve hot so the cheese is nicely stringy and the potato is nice and crispy and…
Enjoy your meal from Barbara!
Tips and Storage
Use yellow-fleshed potatoes as they are more compact and tend to hold their shape better during cooking.
If you want a more intense flavor, use porcini mushrooms; otherwise, champignons are also fine.
Storage Let the baskets cool completely at room temperature before placing them in an airtight container. This way, you avoid the formation of condensation and prevent the baskets from becoming soggy.
Before consuming them again, reheat them in the oven at 356°F (180°C) for about 10 minutes. If they are a bit dry, you can cover them with aluminum foil to retain moisture. Avoid the microwave, as it might make the baskets less crispy.
I do not recommend freezing them
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