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5 from 1 vote

Mushroom-stuffed cheesy potato cakes

These cheesy potato cakes are stuffed with creamy garlic mushrooms, fried until crispy, and served in a garlic cream sauce - utterly irresistible!
Prep Time50 mins
Cook Time20 mins
Course: Appetiser, Main meals, Side Dish
Servings: 9 potato cakes
Calories: 234kcal
Author: Becca Heyes


  • 3 large potatoes (~ 1.4 kg / 3 lb in total)
  • 2 tbsp oil, divided
  • 1 medium onion, diced (or 1/2 large onion)
  • 6 mushrooms, sliced or diced
  • 3 cloves garlic, minced
  • Few sprigs fresh parsley, finely chopped (or ~ 1 tsp dried parsley)
  • Salt
  • Black pepper
  • 2 tbsp cream (I used double / heavy cream)
  • 100 g (~ 1 cup) finely grated hard cheese, e.g. Lithuanian Dziugas or vegetarian parmesan-style cheese
  • 1 tbsp butter

For the creamy sauce:

  • 1 tbsp butter
  • 2 cloves garlic, minced
  • 4 tbsp cream (I used double / heavy cream)
  • Few sprigs fresh parsley, finely chopped (or 1/2 tsp dried parsley)
  • Salt
  • Black pepper
  • 3 tbsp water


  • Wash the potatoes thoroughly, and prick the skins a few times with a fork or a sharp knife. Place all the potatoes on a plate, and cook in the microwave until they're completely soft. For me, this took around 23 minutes in total (they were big potatoes!), turning them over halfway.
  • Meanwhile, heat a tablespoon of oil in a frying pan, and add the onion, mushrooms and garlic. Cook over a medium heat for 5-10 minutes, until the vegetables are soft. Add the parsley, plenty of salt and pepper, and a dash of cream, and mix well. Set aside.
  • When the potatoes are cooked, cut them in half to let the heat out, and leave them until they're cool enough to handle. Then scoop the middle of each potato into a large mixing bowl (or sometimes the skins will just peel right off). I ended up with around 1kg / 2.2 lb mashed potato in total. Add the grated Dziugas cheese (vegetarian parmesan-style cheese is a good alternative), and mash thoroughly until smooth. The mashed potato will be quite thick and dry, almost like a dough.
  • Take a small handful of the mashed potato, and squeeze it gently into a ball. Flatten the ball into the palm of your hand, creating a little dip in the centre, and add approximately 1 heaped teaspoon of the mushroom mixture. Take another small handful of potato, again form it into a small disc, and place on top. Gently squeeze together the edges of the mashed potato discs, sealing the mushrooms inside. Place on a plate, and repeat with the remaining mashed potato. If you run out of mushroom filling, make some plain potato cakes - and if you have some mushrooms left over, add them to the creamy sauce that you'll make next. I ended up with 9 potato cakes in total.
  • When you've formed all of your stuffed potato cakes, heat another dash of oil with some butter in a frying pan over a medium-high heat. Add a few of the potato cakes, but make sure you don't overcrowd the pan - I cooked 3 at a time. Cook for a few minutes each side, until golden brown and crispy.
  • To make the creamy sauce, melt a little more butter in a frying pan (you can use the same pan you used to cook the mushrooms previously). Add the garlic, cream, and parsley, along with a good pinch of salt and pepper. Cook over a medium heat for 5 minutes - you can thin the sauce out with a dash of water or vegetable stock if needed.
  • Serve the potato cakes with the creamy sauce. As a main course, you'll probably want to serve 2 or 3 potato cakes per person, but 1 each will be plenty if being served as an appetiser.


Feel free to use leftover cheesy mashed potato to make these potato cakes, if you have some. For the full recipe you'll need around 1kg / 2.2 lb leftover mashed potato.


Serving: 1potato cake | Calories: 234kcal | Carbohydrates: 26.5g | Protein: 7g | Fat: 11.9g | Saturated Fat: 5.9g | Cholesterol: 28mg | Sodium: 151mg | Potassium: 688mg | Fiber: 4.1g | Sugar: 2.5g | Calcium: 126mg | Iron: 1mg