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.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

Add 1 teaspoon of salt, 1/4 teaspoon of black pepper, and the melted butter to the shredded potatoes. Mix well to coat evenly.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Fill each potato basket with a spoonful of the mushroom thyme mixture. Garnish with fresh parsley if desired.

Step 10

Serve warm as an appetizer or side dish and enjoy!

Nutrition Facts

Serving size	(1064.8g)

Amount per serving	% Daily Value*
Calories	1361.0

Total Fat 63.8g	0%
Saturated Fat 32.9g	0%
Polyunsaturated Fat 1.3g
Cholesterol 142mg	0%
Sodium 4012.0mg	0%
Total Carbohydrate 166.4g	0%
Dietary Fiber 15.3g	0%
Total Sugars 14.5g
Protein 34.5g	0%

Vitamin D 28IU	0%
Calcium 399.4mg	0%
Iron 10.2mg	0%
Potassium 4888.9mg	0%

*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.

Source of Calories

Fat: 41.7%

Protein: 10.0%

Carbs: 48.3%