The Best Cheesy Mushroom Stuffed Potato Cakes (Gluten Free, Vegan)

Prep: 35 minutesCook: 5 minutesTotal: 40 minutes
Yield: serves 2Categories: Breakfast, Dinners
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My cheesy mushroom stuffed potato cakes are delicious if I say so myself! Potato and cheese together just equals comfort food for me so these are great to make for a weekend brunch when you want something that feels a little more indulgent than usual.

I use all dairy free ingredients meaning this recipe is suitable for vegans although you could use dairy containing ingredients if preferred.

It did take me a couple of attempts to get the texture of the potato right as I didn’t use an egg to bind it. The trick is not to add anything else other than seasoning to the potato and make sure it isn’t over mashed and completely smooth.

Making the patties can be a little bit fiddly as they can be awkward to seal but they are honestly worth it! I have a little technique of splitting each patty into two and poking a hole into the middle of one to form a well before spooning in the sauce. I then use the second potato patty as a little lid and place it over the well, pinching the potato together with my fingers to seal it.

If you like my mushroom potato cakes you may also like my Cheesy Leek Stuffed Potato Cake which can be found here. This is a great recipe to make if you have any leftover mashed potatoes, however, you may prefer to use it up in my Bubble & Squeak Bowl which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x



For the potato

  • 800g 5 cups potato (uncooked)
  • pinch sea salt
  • pinch black pepper

For the filling

  • 1 handful button mushrooms
  • 1 handful spinach
  • 50g 1/4 cup dairy free cheddar style cheese
  • 2 tbsp gluten free plain flour (for coating)
  • 2 tbsp dairy free cream cheese
  • pinch sea salt
  • pinch black pepper

For cooking

  • Splash olive oil


  1. Peel and chop the potatoes before placing in a saucepan, cover with water and boil until soft
  2. Drain the potatoes and mash until all of the large lumps have been removed and the texture is mostly smooth, add salt and pepper to taste and set aside
  3. Finely slice the mushrooms and add to a small saucepan along with the spinach and butter.Β Allow to cook for five minutes until the vegetables have reduced in size
  4. Remove from the heat and add the cream cheese and cheddar alternatives along with salt and pepper to taste
  5. Stir well and once the cream cheese has melted, place back over a low heat and continue stirring until a thick creamy sauce has formed
  6. Split the mashed potatoes into eight evenly sized sections and flatten each one using your hands to form a potato patty
  7. Use your finger to form a well in the middle of four of the patties before spooning into some of the cheesy mushroom mixture
  8. Lay one of the remaining patties over each one, sandwiching the cheesy mixture in
  9. Make sure you do not press down as this will cause the mushroom mixture to leak out of the sides, instead try to pinch the edges together in order to seal them to create four large patties
  10. Coat each one generously in the flour and fry in olive oil for a few minutes on either side until golden brown


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