Portobello-Layered Mashed Potatoes

Ingredients

• 0.3 teaspoon pepper black divided
• 2  garlic cloves minced
• 0.3 teaspoon ground nutmeg 
• 0.8 cup buttermilk low-fat
• 0.5 teaspoon olive oil 
• 0.3 cup onion fresh minced
• 0.5 teaspoon paprika 
• 1 ounce parmesan cheese fresh grated
• 1 pound portobello mushroom caps finely chopped
• 1 teaspoon salt divided
• 1.5 tablespoons stick margarine 
• 3 pounds yukon gold potatoes 

Equipment

• frying pan
• sauce pan
• oven
• blender
• baking pan
• casserole dish

Directions

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.
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.
3. Melt butter in a medium nonstick skillet over medium-high heat.
4. Add onion and garlic, and saut 2 minutes.
5. Add mushrooms and cook 2 minutes, without stirring. Cook until liquid almost evaporates (about 4 minutes), stirring frequently.
6. Remove from heat, and stir in 1/4 teaspoon salt, 1/8 teaspoon pepper, and basil.
7. Preheat oven to 37
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.
9. Spread half of the mushroom mixture over potato mixture; repeat layers, ending with potato mixture.
10. Sprinkle top with cheese and paprika; drizzle with oil.
11. Bake at 375 for 25 minutes.