Weekly Recipe - 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.

Preparation Time: 25 minutes
Cooking Time: 15 minutes
Baking Time: 20 to 30 minutes
Serves: 4 to 6

Ingredients:
2-1/2 lb Yukon Gold Potatoes (about 6 medium)
3/4 tsp salt
1/2 cup buttermilk
4 tsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
12 oz portabella mushrooms, stemmed and finely chopped
1/4 cup chopped fresh basil
Freshly ground pepper
1/4 cup freshly grated Parmesan cheese

Preparation instructions:
Peel potatoes and cut into chunks. Cook in saucepan of boiling salted water until tender, about 10-minutes; drain reserving 1/2 cup liquid. Mash with 1/2 tsp of the salt, buttermilk and some of the cooking liquid until smooth and creamy. Set aside.

In large skillet, heat 1 tbsp 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 casserole dish. Top with mushroom mixture and remaining potatoes, spreading evenly. Sprinkle with Parmesan cheese; drizzle with remaining oil.

Bake in 375°F 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.

Nutritional Information:
1 Serving (when recipe serves 6):
Protein: 8.0 grams Fat: 5.0 grams Carbohydrates: 42.0 grams Calories: 239 High Source of Fibre