Portobello Layered Mashed Potatoes -- 3 pts -- X-posted

[Guest guest]

This is an old favorite recipe of mine to make-ahead on the weekend

and zap in the microwave for a quick side dish. I'm not sure if I

have posted this before, but it is worth repeating.

 

Jane

* Exported from MasterCook *

 

Portobello Layered Mashed Potatoes -- 3 pts

 

Recipe By :October 1999 issue of Cooking Light

Serving Size : 8 Preparation Time :0:00

Categories : casseroles Lowfat

potatoes Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds yukon gold potatoes

3/4 cup low-fat buttermilk

1 teaspoon salt -- divided

1/4 teaspoon ground nutmeg

1/4 teaspoon pepper -- divided

1 1/2 teaspoons butter or stick margarine

1/4 cup minced fresh onion

2 garlic cloves -- minced

1 pound finely chopped portobello mushroom caps --

about 3 1/2 cups

1/3 cup chopped fresh basil -- or 2 t. dried

cooking spray

1 ounce grated fresh parmesan cheese -- 1/4 c.

1/2 teaspoon paprika

1/2 teaspoon olive oil

 

Put potatoes in saucepan & cover w/ water; bring to a boil. Reduce

heat and simmer 30 min. Drain, reserving 1/2 c. cooking water.

 

Cool & peel pot. & mash. Add reserved cooking water, buttermilk, 3/4

t. salt, nutmeg, & 1/8 t. pepper, & beat at med. speed of a mixer

until smooth.

 

Melt butter in a med. nonstick skillet over med/hi heat.

 

Add onion, garlic, & saute 2 min.

 

Add mushrooms & cook 2 min. w/out stirring. Cook until liquid almost

evaporates (about 4 min.), stirring frequently.

 

Remove from heat, & stir in 1/4 t. salt, and 1/8 t. pepper, and basil.

 

Preheat oven to 375 degrees.

 

Spread 1/3 of potato mixture in bottom of an 8-inch square baking

dish, coated w/ cooking spray.

 

Spread half of mush. mixture over potato mixture; repeat layers,

ending w/ potato mixture.

 

Sprinkle top w/ cheese, & paprika; drizzle w/ oil. Bake at 375 degrees

for 25 min.

 

Makes 8-1 c. servings.

 

Source:

" Cooking Light Reader Exchange Board "

Yield:

" 8 cups "

 

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Per Serving (excluding unknown items): 187 Calories; 3g Fat (12.7%

calories from fat); 7g Protein; 35g Carbohydrate; 4g Dietary Fiber;

6mg Cholesterol; 377mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean

Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat.

 

NOTES : if you haven't made this yet you will absolutely LOVE it (at

least we did). We found it to be so " meaty " tasting that we ate it as

a main dish...just a green salad and maybe a glass of wine and you are

all set. One other thing that I really like is that we both work and I

am constantly searching for things that I can make on weekends and

then just " nuke and eat " after work.

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