Potato and mushroom radicchio bake combines rustic mashed potatoes, savoury mushrooms, and melted Italian cheese wrapped in tender radicchio leaves that hold the filling together beautifully as it cooks.

In the oven, the radicchio turns soft with lightly crisp edges, adding a delicate bitterness that perfectly balances the hearty potato and mushroom filling.

 

Servings 2-3, Prep time: 25 minutes, Resting time: 10 minutes, Cook time: 50 minutes 

  • 600 g potatoes (1.3 lb), peeled and cut into chunks
  • 130 g mushrooms (4.5 oz), sliced
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 100 g provolone or scamorza cheese (3.5 oz), diced
  • 30 g Parmigiano Reggiano, grated (about 1/3 cup)
  • 20 g unsalted butter (1½ tbsp)
  • 1½ tbsp extra virgin olive oil
  • 1 head radicchio, large outer leaves only
  • 1 tsp fresh thyme (or ½ tsp dried thyme)
  • Salt and black pepper, to taste

Best Mushrooms for This Recipe

  • Portobello mushrooms add a deep, meaty flavour
  • Cremini mushrooms are perfect for everyday cooking
  • Button mushrooms also work well for a milder taste

Method

1. Parboil the potatoes

Place the potatoes in a pot of cold salted water. Bring to a boil and cook for 7–8 minutes, until just tender but not falling apart.

Drain well and allow them to steam dry for a few minutes.

2. Cook the mushrooms

Clean and slice the mushrooms. Sauté with butter, olive oil, onion, garlic until all moisture evaporates and they turn golden and flavuorful. Season with salt, pepper, and thyme.

3. Make the filling

Combine potatoes and mushrooms and mash until thick and creamy but still slightly rustic. Stir in the diced cheese and grated Parmigiano Reggiano.

4. Prepare the radicchio

Separate and wash the large outer leaves, then dry well. If needed, blanch briefly to soften.

5. Assemble and bake

Line a small loaf pan (about 20 cm / 8 inches) with parchment paper. Arrange radicchio leaves so they overlap and hang over the edges.

Fill with the potato mixture, press firmly, then fold the leaves over to seal.

Bake at 180°C/ 350°F/ Gas 4 static oven for 40–50 minutes, until firm and lightly crisp.

6. Rest and serve

Let it rest 10 minutes before slicing.

 

❄️ Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheat in the oven at 160°C (320°F) Gas Mark 3 until warmed through.

🍽️ Kitchen notes

Can I make this potato and mushroom bake ahead of time?
Yes. You can assemble it a few hours in advance and bake it just before serving.

What can I use instead of radicchio?
Savoy cabbage leaves are the best substitute.

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