Potatoes, onions and more.

Mushroom Tart in Potato Crust


This mushroom tart makes a perfect meal for two.  Add a salad and enjoy!


2Cupfrozen shredded hash brown potatoes*
2 green onions, sliced, divided
1Tablespoongrated Parmesan cheese, divided*
1⁄4Teaspoonpepper, divided
2 eggs, beaten, divided
1 1⁄2TeaspoonOlive oil
4Ounce(1 1/2 cups) assorted mushrooms (such as white, crimini, shiitake and oyster), sliced
1⁄4Cupcrumbled feta cheese*
1⁄2Teaspoonfresh 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.

If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.


2 Servings
SourcePhoto and Recipe courtesy of Potatoes USA
Prep time10 minutes
Cook time20 minutes
Recipes30 Minutes or Less