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Portobello-Layered Mashed Potatoes

Portobello-Layered Mashed Potatoes
You can never have too many side dish recipes, so give Portobello-Layered Mashed Potatoes a try. Watching your figure? This gluten free recipe has 160 calories, 8g of protein, and 4g of fat per serving. This recipe serves 8. It can be enjoyed any time, but it is especially good for Thanksgiving. A mixture of , paprika, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
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.
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PotatoPotato
WaterWater
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Sauce PanSauce Pan
2
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.
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ButtermilkButtermilk
NutmegNutmeg
PepperPepper
SaltSalt
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3
Melt butter in a medium nonstick skillet over medium-high heat.
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ButterButter
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4
Add onion and garlic, and saut 2 minutes.
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GarlicGarlic
OnionOnion
5
Add mushrooms and cook 2 minutes, without stirring. Cook until liquid almost evaporates (about 4 minutes), stirring frequently.
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MushroomsMushrooms
6
Remove from heat, and stir in 1/4 teaspoon salt, 1/8 teaspoon pepper, and basil.
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PepperPepper
BasilBasil
SaltSalt
7
Preheat oven to 37
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8
Spread one-third of potato mixture in bottom of an 8-inch square baking dish or 2-quart casserole dish coated with cooking spray.
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PotatoPotato
SpreadSpread
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Baking PanBaking Pan
9
Spread half of the mushroom mixture over potato mixture; repeat layers, ending with potato mixture.
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MushroomsMushrooms
PotatoPotato
SpreadSpread
10
Sprinkle top with cheese and paprika; drizzle with oil.
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PaprikaPaprika
CheeseCheese
Cooking OilCooking Oil
11
Bake at 375 for 25 minutes.
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OvenOven
DifficultyHard
Ready In45 m.
Servings8
Health Score31
Gluten Free
DietsGluten Free
Dish TypesSide Dish
OccasionsThanksgivingChristmas
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