Mushroom Tart in Potato Crust

Mushroom Potato Tart

Mushroom Tart in Potato Crust

Source: Potatoes USA
This mushroom tart makes a perfect meal for two. Add a salad and enjoy!
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Course 30 Minutes or Less, Appetizer, Main Course
Servings 2


  • 2 Cup frozen shredded hash brown potatoes*
  • 2 green onions sliced, divided
  • 1 Tablespoon grated Parmesan cheese divided*
  • 1/4 Teaspoon pepper divided
  • 2 eggs beaten, divided
  • 1 1/2 Teaspoon Olive oil
  • 4 Ounce 1 1/2 cups assorted mushrooms (such as white, crimini, shiitake and oyster), sliced
  • 1/4 Cup crumbled feta cheese*
  • 1/4 Cup Milk
  • 1/2 Teaspoon 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.
  • If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.