Portobello-Layered Mashed Potatoes

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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

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