Portobello-Layered Mashed Potatoes
Source of Recipe
Unkown
Recipe Introduction
Yield: 8 servings (serving size: about 1 cup) ............ CALORIES 223 (17% from fat); FAT 4.3g (sat <1g); PROTEIN 6.7g; CARB 39.9g; FIBER 3.3g; CHOL 8mg; SODIUM 99mg.
List of Ingredients
3 pounds Yukon gold potatoes
3/4 cup low-fat buttermilk
1 teaspoon salt, divided
1/4 teaspoon ground nutmeg, divided
1/4 teaspoon black pepper, divided
1-1/2 tablespoons stick margarine
1/4 cup minced fresh onion
2 garlic cloves, minced
3-1/2 cups finely chopped Portobello mushroom caps (about 1pound)
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
Recipe
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, 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 1/8 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.
Yukon gold potatoes are moist and make excellent mashed potatoes, but baking potatoes will work, too. For better flavor, cook the potatoes before peeling.
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