Ingredient: 100% mozzarella cheese, cut into cubes

Is there anything potatoes can not do! Many cultures make some form of potato cakes with any kind of filling you can imagine. Sauteed cabbage, ground meat, egg and onions, you name it, the possibilities are endless. Mushrooms are by far, one of my most favorite fillings.

Did you know that most of the table mushrooms we eat are all the same variety. The difference is just age.

The white button mushrooms, are simply the youngest variety. They have been cultivated, too, for that white color and soft texture. In the wild these mushrooms are usually browner.

The Portobello is the most mature mushroom; it’s really just an overgrown white mushroom! They are left to grow for longer, until they have spread out into that delicious meaty cap.

The Cremini mushroom is just in between these two varieties. It’s a moderately mature version of the white button mushroom. Mature state means that they have a browner color, firmer texture and better flavor than the younger white mushrooms. Who knew!!

These stuffed potato cakes are such a nice addition to a winter meal.

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Mushroom Stuffed Potato Cakes

Votes: 1
Rating: 5
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Course

Main Dish

Cuisine

American, European, German

Servings

MetricUS Imperial

Ingredients

• 500 gm potatoes, peeled & cut in half
• 200 gm fresh mushrooms, sliced
• 1 clove garlic, minced
• 2 Tbsp olive oil
• salt & pepper to taste
• 1 Tbsp fresh parsley, chopped
• 1 egg, beaten
• 2 Tbsp butter,
• 35 gm freshly grated Parmigiano-Reggiano cheese
• Pinch of nutmeg
• 80 gm 100% mozzarella cheese, cut into cubes

Course Main Dish Cuisine American, European, German Servings MetricUS Imperial Ingredients 500 gm potatoes, peeled & cut in half 200 gm fresh mushrooms, sliced 1 clove garlic, minced 2 Tbsp olive oil salt & pepper to taste 1 Tbsp fresh parsley, chopped 1 egg, beaten 2 Tbsp butter, 35 gm freshly grated Parmigiano-Reggiano cheese Pinch of nutmeg 80 gm 100% mozzarella cheese, cut into cubes

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Cook potatoes in salted, boiling water until soft. Drain & mash.
2. In a saucepan, saute mushrooms & garlic in olive oil. Season with salt & pepper & add chopped parsley.
3. Place mashed potatoes in a bowl; add egg, butter, grated Parmigiana cheese, a pinch of salt, pepper & nutmeg. Combine well. Divide mixture into 8 equal patties. Roll into balls & then flatten into patties. In the center of 4 of the patties place 1/4 of the mushroom mixture. Top mushrooms with a cube of mozzarella cheese. Place one of the remaining potato patties on top of each filled one & gently press edges to seal.
4. Heat a griddle to 350 F. Brush with some butter & fry stuffed potato patties to a golden brown on each side. Be careful when turning as they will be quite soft.