Baked Cheesy Potato and Mushroom Croquettes

These Baked Cheesy Potato and Mushroom Croquettes are the ultimate comfort food—crispy on the outside, creamy on the inside, and packed with flavor. Combining soft mashed potatoes, savory mushrooms, and gooey melted cheese, these golden croquettes are baked to perfection rather than fried, making them a healthier choice for any meal or snack.

Perfect for lunch, dinner, or entertaining guests, this recipe blends classic ingredients with a modern air-fried or oven-baked approach. Whether you’re a vegetarian, a cheese lover, or someone simply looking for a satisfying side dish, this dish will not disappoint.

Cooking Time

• Preparation Time: 30 minutes

• Cooking Time: 40 minutes for potatoes + 15 minutes for baking

• Cooling and Shaping Time: 20 minutes

• Total Time: ~1 hour 45 minutes

Ingredients

For the Potato Base:

• 800 grams (1.76 lbs) potatoes, peeled and chopped

• 1 liter water (4 cups)

• 2 eggs

• 100 grams (0.22 lbs) grated cheese, divided

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

For the Mushroom Filling:

• 8–10 medium champignon mushrooms, finely chopped

• 1 tablespoon vegetable oil

• 2 stalks green onions, finely chopped

• 1 clove garlic, minced

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 teaspoon dried basil

For Coating and Baking:

• 1 egg (for coating)

• 100 grams (0.22 lbs) breadcrumbs

• Olive oil (for brushing)

• Parchment paper

Step-by-Step Cooking Directions

Step 1: Boil the Potatoes
Place the peeled and chopped potatoes in a large pot. Add 1 liter (4 cups) of water. Bring to a boil, then simmer over medium heat for 40 minutes or until fully tender.

Step 2: Mash the Potatoes
Drain the potatoes and mash until smooth. While still warm, add 2 eggs, 1/2 of the grated cheese (50 g), salt, and black pepper. Mix until well combined. Let cool slightly.

Step 3: Sauté the Mushroom Filling
Heat vegetable oil in a pan. Add chopped mushrooms and cook until golden (about 5 minutes). Add green onions and garlic. Season with salt, black pepper, and dried basil. Sauté for another 2–3 minutes until fragrant and well cooked. Set aside to cool.

Step 4: Assemble the Croquettes
Once the mashed potato mixture is cool, take a portion and flatten it into your palm. Add a spoonful of mushroom mixture in the center and top with a little grated cheese. Carefully shape into a ball or oval, sealing the filling inside. Repeat until all ingredients are used.

Step 5: Chill Before Coating
Place croquettes on a tray lined with cling film. Chill in the refrigerator for 15–20 minutes to firm up. This step helps them hold shape during baking.

Step 6: Coat the Croquettes
In a small bowl, beat 1 egg. In another bowl, place the breadcrumbs. Dip each croquette into the egg, then roll in breadcrumbs until fully coated.

Step 7: Bake
Preheat oven to 180°C (350°F). Line a baking tray with parchment paper and brush lightly with olive oil. Arrange croquettes on the tray, brush tops with more olive oil. Bake for 15 minutes or until golden and crispy.

Alternative: Air fry at 180°C (350°F) for 10–12 minutes for an even crispier finish.

Nutritional Information (Per Croquette, Approximate for 12 pieces)

• Calories: 140–160

• Protein: 5–6 g

• Carbohydrates: 14–16 g

• Fat: 7–9 g

• Fiber: 1–2 g

• Calcium: 10% DV

• Iron: 6% DV

The Origins and Popularity of the Recipe

Croquettes have their roots in French cuisine and have since evolved into beloved snacks worldwide. This potato-based version is reminiscent of Eastern European comfort food, where mashed potatoes and mushrooms are staples. The baked version is a contemporary, health-conscious twist that’s become increasingly popular with home cooks and food bloggers.

Reasons Why You’ll Love the Recipe

• Crispy outside, creamy inside

• Perfect vegetarian option for any meal

• Healthier than fried croquettes

• Great for meal prep and freezer-friendly

• Customizable with different fillings

• Delicious way to use leftover mashed potatoes

Health Benefits

• Potatoes provide potassium, vitamin C, and fiber

• Mushrooms are low-calorie, high in antioxidants

• Garlic and basil offer immune-boosting properties

• Cheese adds calcium and flavor

• Baked preparation reduces unhealthy fats

Serving Suggestions

• Serve with sour cream, yogurt dip, or aioli

• Pair with a side salad or roasted vegetables

• Makes a delicious addition to lunchboxes

• Great as party appetizers or finger food

• Add a drizzle of hot sauce for a spicy kick

Common Mistakes to Avoid

• Not draining the potatoes well: Can make the mixture too wet

• Skipping the chill step: Croquettes may fall apart without cooling

• Too much cheese inside: Can leak during baking

• Undercooking mushrooms: They should be golden and dry

• Overcrowding the tray: Space them out for even browning

Pairing Recommendations

• Drink: Sparkling water, dry white wine, or iced tea

• Side: Coleslaw, quinoa salad, or tomato soup

• Dips: Garlic yogurt dip, creamy mustard sauce, or sriracha mayo

• Dessert: Lemon sorbet or baked apples for a light finish

Cooking Tips

• Freeze shaped, uncooked croquettes for up to 2 months

• Add herbs like thyme or parsley for extra flavor

• Use a small ice cream scoop for uniform sizing

• Reheat in air fryer for best texture

• Add a pinch of nutmeg to the mashed potatoes for depth

Similar Recipes to Try

• Baked Mashed Potato Balls

• Stuffed Mushroom Caps

• Crispy Cauliflower Croquettes

• Cheesy Veggie Patties

• Creamy Potato and Leek Casserole

Variations to Try

• Vegan: Use vegan cheese and plant-based egg replacer

• Spicy: Add chili flakes to the mushroom filling

• Meaty: Add cooked chicken or turkey with the mushrooms

• Herbed: Mix rosemary or thyme into the potato base

• Cheesy crust: Mix Parmesan into the breadcrumbs

Ingredient Spotlight: Champignon Mushrooms

Champignon mushrooms (white button mushrooms) are mild in flavor, absorb seasonings well, and are low in calories. They’re a great source of B vitamins, selenium, and antioxidants. In this recipe, they add a savory, meaty depth that contrasts beautifully with the creamy potato base.

Conclusion

These Baked Cheesy Potato and Mushroom Croquettes are the perfect marriage of comfort and nutrition. Crisp on the outside and rich on the inside, they’re great for vegetarians, cheese lovers, and anyone looking to elevate their snack or side dish game. With their irresistible flavor and wholesome ingredients, these croquettes are sure to become a staple in your kitchen. Make a batch today and enjoy a satisfying bite of pure comfort!

Frequently Asked Questions (FAQ)

1. Can I use sweet potatoes instead of regular ones?
Yes, sweet potatoes work well and offer a slightly sweet flavor.

2. Can I prepare them in advance?
Absolutely. Shape them a day ahead and refrigerate or freeze.

3. Can I pan-fry instead of baking?
Yes, shallow-fry in oil until golden, but baking is a healthier choice.

4. What cheese is best?
Mozzarella, cheddar, gouda, or a cheese blend all work great.

5. Are they freezer-friendly?
Yes. Freeze uncooked croquettes for up to 2 months and bake from frozen.

6. What dipping sauces pair best?
Garlic yogurt dip, spicy mayo, or sour cream are all excellent options.

7. Can I add other vegetables?
Yes! Try bell peppers, grated zucchini, or spinach (well-drained).

8. Why do my croquettes fall apart?
They may be too wet. Be sure to cool the potato base and chill before shaping.

9. Can I make them gluten-free?
Yes, use gluten-free flour and breadcrumbs.

10. What’s the best way to reheat leftovers?
Use an air fryer or oven for 5–7 minutes until crispy again.