14 Ingredients
  • 3 pounds Yukon gold potatoes
  • 3/4 cup low-fat buttermilk
  • 1 teaspoon salt, divided
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper, divided
  • 1 1/2 tablespoons butter or stick margarine
  • 1/4 cup minced fresh onion
  • 2 garlic cloves, minced
  • 3 1/2 cups finely chopped portobello mushroom caps (about 1 pound)
  • 1/3 cup chopped fresh or 2 tablespoons dried basil
  • Cooking spray
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • 1/2 teaspoon paprika
  • 1/2 teaspoon olive oil
Nutrition
223
11% daily value
8 servings
                                       
                                            balanced, high-​fiber, vegetarian, gluten-​free
     

Fat

10% 7

Saturated

7% 1

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 2

Carbs

12% 35

Carbs (net)

- 30

Fiber

21% 5

Sugars

- 4

Sugars, added

- 0

Protein

14% 7

Cholesterol

1% 3

Sodium

17% 419

Calcium

13% 126

Magnesium

14% 54

Potassium

29% 1013

Iron

16% 3

Zinc

7% 1

Phosphorus

30% 211

Vitamin A

2% 15

Vitamin C

57% 34

Thiamin (B1)

12% 0

Riboflavin (B2)

12% 0

Niacin (B3)

22% 4

Vitamin B6

32% 1

Folate equivalent (total)

12% 50

Folate (food)

- 50

Folic acid

- 0

Vitamin B12

2% 0

Vitamin D

0% 0

Vitamin E

2% 0

Vitamin K

37% 30
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