Stuffed Potato Parmesan Cheese Baskets
Stuffed Potato Parmesan Cheese Baskets, the perfect healthy, fast and easy year round appetizer recipe. Fill with your favorite veggies.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 5 servings
- VEGETABLE FILLING
- 1/2 eggplant diced
- 1/2 pepper diced
- 4 large mushrooms diced
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon oregano
- 1/4 teaspoon salt
- hot pepper flakes to taste (add more for hot and spicy
- 2 or 3 sprigs fresh parsley minced
- 1/4 cup water
- PARMESAN BASKETS
- 3/4 cup finely grated potatoes (approximately 3 small potatoes, squeeze dry with a clean towel remove as much moisture as possible)
- 3/4 cup freshly grated Parmesan cheese
In a medium bowl toss well together, the well dried finely grated potatoes and Parmesan cheese.
In a small non stick frying pan over medium heat add approximately 2 tablespoons of Parmesan mixture and with the flat end of the spoon spread to form a circle, carefully flip circle over with a fork, (do not use a plastic utensil the cheese will stick) cook until golden on both sides. Place circle in a muffin tin (gently push with a small spoon into the muffin tin) continue until all baskets are formed. Let sit in muffin tin for 2 minutes and then move to a wire rack to dry 2 minutes.
In a medium pan add olive oil, diced eggplant, pepper, mushrooms, oregano, salt, parsley, hot pepper flakes and water, cover and cook over medium heat until water has evaporated and veggies are tender. Let cool slightly then toss with 2 tablespoons of shredded firm mozzarella or Gruyere cheese.
Fill with veggie mixture and serve immediately. Enjoy!
Calories: 139kcal | Carbohydrates: 8g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 351mg | Potassium: 329mg | Fiber: 2g | Sugar: 2g | Vitamin A: 545IU | Vitamin C: 20.6mg | Calcium: 183mg | Iron: 1.5mg