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Eating veggie » Recipes » Potato Nest with Artichoke, Oyster Mushrooms and Sun-dried Tomatoes

Potato Nest with Artichoke, Oyster Mushrooms and Sun-dried Tomatoes

Prep time 15 mins, cook time 50 mins

Serves 6

Egg-Free, Gluten-Free, Wheat-Free, Nut-Free, Low Fat

The size will vary dependent on the size of the tray used. In this recipe we have used 9cm muffin tray cases.

Preparation Notes

*can be vegan.


For the potato nests

  • 1 tbsp olive oil to grease muffin trays
  • 550g baking potatoes
  • 1 tbsp fresh rosemary chopped
  • 2 tbsp olive oil
  • To taste salt and black pepper
  • 2 tbsp vegetable oil to brush the baskets

for the filling

  • 100g artichoke hearts sliced
  • 150g oyster mushrooms sliced
  • 50g sun-dried tomatoes drained
  • 1 clove garlic crushed
  • 30g cranberry sauce
  • 50g mature cheddar or *vegan cheese cut into small cubes

side salad

  • 1 avocado peeled and sliced
  • 1 yellow pepper finely sliced
  • 1 red pepper finely sliced
  • 1 small bunch radish finely sliced
  • 10 vine cherry tomatoes sliced in half
  • 2 tbsp fresh mint washed and loosley chopped
  • 1 handful baby lettuce leaves

For the dressing

  • 2 tbsp olive oil
  • 1 tbsp vinegar
  • 1 tsp mustard
  • To taste salt and pepper


  1. 1. Preheat the oven to 180C/Gas Mark 4. Oil a 5cm deep, 6 hole muffin tray with a little olive oil.
  2. 2. Peel the potatoes and grate them coarsely. Wrap up the grated potato in kitchen paper and press out as much water as possible. You may need to change the paper several times.
  3. 3. Put the potato in a bowl then mix in the rosemary, 2 tbsp olive oil and seasoning. Evenly divide the potato mixture into the muffin tin, pressing the potato into the bases and the sides to form cups. Brush lightly with oil, gently cover with baking parchment and bake in the oven for 30-40 minutes until the potato has become crisp, checking periodically that the potato is not burning.
  4. 4. While the potatoes are cooking prepare the filling. Roughly chop the artichokes, mushrooms, garlic and tomatoes, then sauté until slightly soft. Season to taste.
  5. 5. When the potato nests are cooked, allow them to cool slightly before turning out. Once turned out put a spoonful of cranberry sauce in the base of each of the cups, then divide the filling evenly on top. Divide the cheese between the nests. Place on a baking tray and bake in the oven for 10 minutes until heated through and the cheese is melted.
  6. 6. Assemble your salad on each plate with the nest in the middle.
  7. 7. Just before serving mix all of the dressing ingredients together and drizzle over the salad.

Nutrition per serving

199.2 kcal














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