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Potato Baskets with Mushroom& Thyme Filling

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“Great potato recipe for yal veggies and veggie-wanna-be (like myself). I made this for my brother who rarely eats anything without red meat. He later asked me for the recipe. Serve this a red beet salad, and you've got yourself a healthy and hearty meal.”
READY IN:
1hr 10mins
YIELD:
12 basket
UNITS:
US

Ingredients Nutrition

Directions

  1. Potato basket: mash cooked potato and mix with celery root.
  2. saute onion; drain and add to mashed potato.
  3. add egg, flour, seasoning, and knead into a dough.
  4. form into balls 6 cm (2 1/2 inche) wide.
  5. preheat oven to 350 degrees F.
  6. grease a cookie sheeet and place the"potato balls" on it.
  7. flatten the balls and indent in the centres to form baskets (not in the oven yet!).
  8. Filling: Saute onion in butter, add soy.
  9. add mushroom and sweat it for a few min.
  10. stir in thyme and sage then remove from stove.
  11. fill potato baskets with generous amount of mushroom fillling and sprinkele with parmesan.
  12. bake for 20-30 til baskets are slightly browned and firm.

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