Potato Baskets with Mushroom Thyme Filling
Elevate your appetizer game with these irresistibly crispy Potato Baskets with Mushroom Thyme Filling, a perfect combination of elegance and comfort. Crafted from grated russet potatoes, these golden-brown baskets boast a delightful crunch, while their creamy mushroom filling features cremini mushrooms, fragrant garlic, and fresh thyme folded into a luscious Parmesan-infused sauce. With simple yet refined flavors and a visually stunning presentation, these potato baskets are ideal for dinner parties, holiday celebrations, or as an impressive side dish. Ready in just under an hour, they’re a deliciously creative way to turn humble ingredients into a showstopping culinary experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper, freshly ground
- 2 tablespoons Butter, melted
- 1 tablespoon Olive oil
- 1 cup, finely chopped Cremini mushrooms
- 1 small Shallot, finely diced
- 1 teaspoon Fresh thyme leaves
- 2 cloves Garlic, minced
- 0.25 cup Heavy cream
- 0.25 cup Parmesan cheese, grated
- 1 tablespoon Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with cooking spray or a small amount of olive oil.
Peel the russet potatoes. Using a box grater, shred the potatoes into fine strips and transfer them to a clean kitchen towel. Squeeze out as much moisture as possible, then place the shredded potatoes in a bowl.
Add 1 teaspoon of salt, 1/4 teaspoon of black pepper, and the melted butter to the shredded potatoes. Mix well to coat evenly.
Press small mounds of the shredded potato mixture into the prepared muffin tin, shaping them into baskets by pressing the potatoes along the bottom and up the sides. Make sure the sides are evenly thick and well-formed.
Bake the potato baskets in the preheated oven for 20-25 minutes, or until golden brown and crispy. Remove from the oven and let them cool in the tin for 5 minutes before carefully removing them to a wire rack.
While the potato baskets bake, prepare the filling: Heat the olive oil in a skillet over medium heat. Add the finely chopped mushrooms and shallot, cooking until softened and browned, about 5-7 minutes.
Stir in the fresh thyme leaves, minced garlic, 1/2 teaspoon of salt, and a pinch of black pepper. Cook for 1 minute until fragrant.
Pour in the heavy cream and let it simmer for 2-3 minutes, or until slightly thickened. Stir in the grated Parmesan cheese and cook for an additional minute until the mixture is creamy. Remove from heat and set aside.
Fill each potato basket with a spoonful of the mushroom thyme mixture. Garnish with fresh parsley if desired.
Serve warm as an appetizer or side dish and enjoy!
Nutrition Facts
Calories |
1361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.8 g | 82% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 4012 mg | 174% | |
| Total Carbohydrate | 166.4 g | 61% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 14.5 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 399 mg | 31% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 4889 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
