Portobello-Layered Mashed Potatoes

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Portobello-Layered Mashed Potatoes

 

3 pounds Yukon gold potatoes

3/4 cup low-fat buttermilk

1 teaspoon salt, divided

1/4 teaspoon ground nutmeg

1/4 teaspoon black pepper, divided

1-1/2 tablespoons butter or stick margarine

1/4 cup minced fresh onion

2 garlic cloves, minced

3-1/2 cups finely chopped portobello mushroom caps

(about 1 pound)

1/3 cup chopped fresh or 2 tablespoons dried basil

Cooking spray

1/4 cup (1 ounce) grated fresh Parmesan cheese

1/2 teaspoon paprika

1/2 teaspoon olive oil

 

Place potatoes in a saucepan, and cover with water;

bring to a boil. Reduce heat, and simmer 30 minutes or

until tender; drain, reserving 1/2 cup cooking liquid.

 

Cool and peel potatoes; mash.

Add reserved cooking liquid, buttermilk, 3/4 teaspoon

salt, nutmeg, and 1/8 teaspoon pepper, and beat at

medium speed of a mixer until smooth.

Melt butter in a medium nonstick skillet over

medium-high heat. Add onion and garlic, and saute 2

minutes. Add mushrooms and cook 2 minutes, without

stirring. Cook until liquid almost evaporates (about 4

minutes), stirring frequently. Remove from heat, and

stir in 1/4 teaspoon salt, 1/8 teaspoon pepper, and

basil.

Preheat oven to 375 degrees.

Spread one-third of potato mixture in bottom of an

8-inch square baking dish or 2-quart casserole dish

coated with cooking spray. Spread half of the mushroom

mixture over potato mixture; repeat layers, ending

with potato mixture. Sprinkle top with cheese and

paprika; drizzle with oil.

Bake at 375 degrees for 25 minutes. Serves 8.