Nutrients per serving
- 8 g protein
- 5 g fat
- 42 g carbohydrates
- 239 calories
- High Source of Fibre
Mushrooms
Portabella-Layered Mashed Potatoes
Basil-flavoured portabella mushrooms add a taste of Italy to this mashed potato casserole -- a perfect side-dish for the holiday season.
Cooking Time: 15 minutes
Baking Time: 25 to 30 minutes
Servings: 4 to 6
Ingredients:
- 2-1/2 lb (1.25 kg) Ontario Yukon Gold Potatoes (about 6 medium)
- 3/4 tsp (4 mL) salt
- 1/2 cup (125 mL) buttermilk
- 4 tsp (20 mL) olive oil
- 1 small Ontario Onion, finely chopped
- 2 cloves Ontario Garlic, minced
- 12 oz (375 g) Ontario Portabella Mushrooms, stemmed and finely chopped
- 1/4 cup (50 mL) chopped fresh basil
- Freshly ground pepper
- 1/4 cup (50 mL) freshly grated Ontario Parmesan Cheese
Preparation:
Peel potatoes and cut into chunks. Cook in saucepan of boiling salted water until tender, about 10 minutes; drain reserving 1/2 cup (125 mL) liquid. Mash with 1/2 tsp (2 mL) of the salt, buttermilk and some of the cooking liquid until smooth and creamy. Set aside.
In large skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; cook onion and garlic for 2 minutes. Add mushrooms; cook without stirring for 2 minutes. Continue to cook stirring frequently, until liquid almost evaporates, about 4 minutes. Remove from heat and stir in basil, remaining salt and pepper to taste.
Spread half of the mashed potatoes in greased 6-cup (1.5 L) casserole dish. Top with mushroom mixture and remaining potatoes, spreading evenly. Sprinkle with Parmesan cheese; drizzle with remaining oil. Bake in 375°F (190°C) oven for 25 to 30 minutes or until heated through and lightly browned. Place under broiler for about 3 minutes to finish off browning.
Tip: Casserole can be assembled in the morning and baked just before serving.
