There’s something magical about the combination of crispy potato exteriors giving way to a creamy, savory filling. These Potato Nests with Fontina and Mushrooms deliver that perfect contrast of textures along with rich, earthy flavors. An impressive yet approachable dish, these nests make a wonderful appetizer for guests or a satisfying side dish for a special dinner. The golden potato cradles a filling of woodsy mushrooms and melty Fontina cheese that will have everyone asking for seconds.
Ingredients
For 8 nests:
- 700g (1.5 lbs) potatoes, unpeeled
- 300g (10.5 oz) mushrooms (cremini, button, or wild varieties)
- 3 tablespoons fresh parsley, finely chopped, divided
- 1 clove garlic, minced
- 1 large egg
- 100g (3.5 oz) Fontina cheese, cut into small cubes
- 30g (⅓ cup) Parmesan cheese, freshly grated, plus extra for topping
- Salt to taste
- 2 tablespoons olive oil, plus extra for drizzling
Instructions
- Cook the potatoes: Place the unpeeled potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for approximately 40 minutes, or until the potatoes are tender when pierced with a fork. Drain and allow to cool until comfortable to handle.
- Prepare the mushrooms: While the potatoes are cooling, clean the mushrooms with a damp paper towel and slice them. Heat 2 tablespoons of olive oil in a pan over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the sliced mushrooms and cook for about 10 minutes, stirring occasionally, until they release their moisture and begin to brown. Season with salt and 1 tablespoon of chopped parsley. Remove from heat and set aside.
- Make the potato mixture: Peel the cooled potatoes and pass them through a potato ricer into a large bowl. (If you don’t have a ricer, mash them thoroughly until smooth.) Add the egg, grated Parmesan cheese, 1 tablespoon of chopped parsley, and salt to taste. Mix until all ingredients are well combined and the mixture holds together.
- Form the nests: Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper. Divide the potato mixture into 8 equal portions (about 80g each). With lightly oiled hands, form each portion into a ball, then create a hollow in the center using your thumb, shaping it into a nest form.
- Fill the nests: Place the potato nests on the prepared baking sheet. Fill each hollow with a portion of the sautéed mushrooms, then top with cubes of Fontina cheese.
- Bake: Sprinkle additional Parmesan cheese over each nest and drizzle with a little olive oil. Bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbly and the edges of the potato nests are golden and crispy.
- Serve: Remove from the oven and let cool for 2-3 minutes. Garnish with the remaining chopped parsley and serve warm.
Nutritional Information and Timing
Preparation time: 20 minutes Cooking time: 55 minutes (including potato boiling) Total time: 1 hour 15 minutes Servings: 8 nests
Nutritional information (per nest):
- Calories: Approximately 190
- Protein: 8g
- Carbohydrates: 20g
- Fat: 9g
- Fiber: 2g
- Sodium: 220mg (varies based on added salt)
Cooking Tips and Tricks
- Potato selection: Choose starchy potatoes like Russets or Yukon Golds for the best texture. Waxy potatoes won’t create as fluffy a mixture.
- Perfect ricing: Rice the potatoes while they’re still warm (but cool enough to handle) for the smoothest texture.
- Handling the mixture: If the potato mixture is too sticky, refrigerate it for 15-20 minutes before forming the nests, or lightly dust your hands with flour.
- Mushroom varieties: A mix of mushroom types (cremini, shiitake, oyster) creates more complex flavors than using just one variety.
- Cheese distribution: Cut the Fontina into small, evenly-sized cubes for more uniform melting.
Variations and Substitutions
- Cheese options:
- Replace Fontina with Gruyère, Taleggio, or mozzarella
- Add blue cheese crumbles for a more robust flavor
- Use smoked cheese for a unique twist
- Filling variations:
- Add caramelized onions to the mushroom mixture
- Include cooked and crumbled bacon or pancetta
- Substitute roasted peppers and goat cheese for a different flavor profile
- Herb enhancements:
- Use thyme or rosemary instead of parsley with the mushrooms
- Add chives to the potato mixture
- Incorporate a small amount of truffle oil for luxury
- Dietary adaptations:
- For a vegetarian appetizer, ensure the Parmesan is made with vegetable rennet
- To make it gluten-free, verify that all ingredients are free from cross-contamination
- Presentation ideas:
- Make mini nests for bite-sized appetizers
- Create a large family-style version in a casserole dish
- Add a sprinkle of smoked paprika for color and flavor
Frequently Asked Questions
Can I prepare these potato nests ahead of time?
Yes! Form the nests and refrigerate them (unfilled) for up to 24 hours. Fill and bake just before serving. You can also prepare the mushroom filling a day ahead and reheat it slightly before filling the nests.
How can I ensure the nests hold their shape?
After forming the nests, place them in the refrigerator for 15-20 minutes to firm up before filling and baking.
Can I freeze these potato nests?
While possible, freezing isn’t ideal as the texture may change. If necessary, freeze the formed but unfilled nests, then thaw completely before filling and baking.
What can I serve with these potato nests?
These make a wonderful appetizer on their own, but also pair nicely with a simple green salad dressed with lemon vinaigrette as a light meal. They also complement roasted meats as a side dish.
My potato mixture seems too wet. How can I fix it?
If your potato mixture is too moist, add 1-2 tablespoons of breadcrumbs or a little more Parmesan cheese to achieve the right consistency.
Storage and Make-Ahead Tips
Refrigerator storage: Store leftovers in an airtight container for up to 3 days.
Reheating method: For the best texture, reheat in a 160°C (325°F) oven for 10-15 minutes until heated through. Avoid microwaving if possible, as this can make the potato texture soggy.
Component preparation: Prepare the different elements separately ahead of time:
- Boil, rice, and season the potatoes up to 2 days ahead, storing them covered in the refrigerator
- Prepare the mushroom filling up to 2 days in advance
- Cube the cheese the day before and keep refrigerated
Assembly strategy: For entertaining, form the nests earlier in the day, cover and refrigerate, then fill and bake just before guests arrive.
Serving suggestion: These nests can be served on a platter garnished with fresh herbs, or individually plated with a small side salad for an elegant first course.
These Potato Nests with Fontina and Mushrooms transform simple ingredients into an elegant dish that’s sure to impress. The combination of crispy potato exterior, earthy mushrooms, and melty cheese creates a perfect bite that’s both comforting and sophisticated. Whether served as an appetizer at your next gathering or as a special side dish for a family dinner, these delightful nests are bound to become a favorite in your recipe collection!
