Prep Time: 20 minutes
Cook Time: 55 minutes
Ingredients:
- 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
Preparation:
Place gold 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 F.
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 Parmesan cheese and paprika. Drizzle with oil.
Bake at 375 degrees F for 25 minutes.
Yield: 8 servings (1 cup each)
Nutritional analysis: Calories: 223; carbohydrates: 39.9 g; cholesterol: 8; fat: 4.3 g; sodium: 394 mg; protein: 6.7 g; calcium: 88 mg; iron: 1.4 mg; fiber: 3.3 g
Recipe Source: The Complete Cooking Light Cookbook by Cathy A. Wexler (Oxmoor House)
Reprinted with permission.
