Wisconsin Potato and Vegetable Growers Association

Mushroom Tart in Potato Crust

Mushroom Tart in Potato Crust

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Calories 247 kcal


  • 2 cups frozen shredded hash brown potatoes
  • 2 green onions sliced, divided
  • 1 Tbsp grated parmesan cheese divided
  • 1/4 tsp black pepper divided
  • 2 eggs beaten, divided
  • 1 1/2 tsp olive oil
  • 1 1/2 cups assorted mushrooms (such as white, crimini, shiitake, oyster) divided
  • 1/4 cup crumbled feta cheese
  • 1/4 cup milk
  • 1/2 tsp fresh thyme leaves, finely chopped or 1/4 tsp Italian seasoning


  • Combine potatoes, half the green onions, half the Parmesan cheese and half the pepper in large bowl.
  • Stir in half the eggs and mix until well blended.
  • Coat 8-inch tart pan (with removable bottom) with butter-flavored nonstick cooking spray.
  • Spread potato mixture evenly on bottom and up sides of pan.
  • Place tart on baking sheet and bake in preheated 475ºF oven 12 minutes or until golden brown.
  • Remove from oven.
  • Reduce oven temperature to 375ºF.
  • Heat oil in large skillet over high heat. Add mushrooms and cook three minutes; remove from heat. Stir in feta cheese, milk, thyme and remaining green onions, Parmesan cheese, pepper and eggs. Pour mushroom mixture into potato crust.
  • Bake 10 minutes or until set.


Calories: 247kcalCarbohydrates: 6gProtein: 15gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 338mgSodium: 232mgPotassium: 281mgFiber: 1gSugar: 4gVitamin A: 859IUVitamin C: 5mgCalcium: 193mgIron: 2mg
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