Potato baskets stuffed with mushrooms and cheese are delightful potato containers 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 feels like fall, with the aroma of mushrooms enveloping the entire kitchen.
The structure of the basket is created by the potato itself, which is mashed to take the form of a container.
The crust is pleasantly crunchy, with some softer parts in the inner areas where the warm and creamy filling of cheese and mushrooms blends with the potato base. When you cut a basket, the potato yields under the pressure, revealing the soft, stringy, and rich center.
With few ingredients, you create a dish to be savored both with the eyes and the mouth.
Ideal to serve as an appetizer or as a second course at dinner with friends or family.
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- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Stove, Electric oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for Preparing the Potato Baskets
- 6 potatoes
- 4.2 oz porcini mushrooms
- 2.1 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 cheese
Tools
- 1 Pot
- 1 Muffin Pan
- 1 Glass
- 1 Pan
Steps for Preparing the Potato Baskets
To prepare the delicious potato baskets WATCH THE VIDEO RECIPE
Wash the potatoes with the skin and put a pot full of water to boil.
When it boils, add salt and the whole potatoes with their skins and cook for 15-20 minutes. Before turning off the heat, insert a toothpick into the center 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 pan and place the potatoes in each mold.
Mash them in the center with the back of a glass to form a basket.
Salt and fill with smoked scamorza, mushrooms, and a sprinkle of Parmesan. Bake at 356°F for 15-20 minutes, until golden.
Remove from the oven and garnish with fresh chopped parsley and serve hot so that the cheese is nice and stringy and the potato is crispy…
Enjoy your taste 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 Allow the baskets to cool completely at room temperature before storing them in an airtight container. This way, you prevent condensation from forming and making the baskets soggy.
Before consuming them again, reheat them in the oven at 356°F 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 may make the baskets less crispy.
I do not recommend freezing them
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