Portobeelo Mushroom Stroganoff
- Number of Servings: 1
Ingredients
4 teaspoons olive oil, divided2 cloves garlic, minced1 pound portobello muchroom caps sliced1/2 teaspoon salt, divided1/2 teaspoon pepper, divid2 cups chopped onions2 (5 oz.) package fresh baby spinach (10 cups)1 cup fat-free plain yogurt1/3 cup evaporated milk2 teaspoon Dijon mustard
Heat 2 tsp. oil and 1 clove garlic in a large skillet, over medium-high heat. cook mushrooms 6-8 minutesor until tender and liquid has evaporated. Add 1/4 tsp. salt and peppper and put into medium bowl.
Heat last 2 tsp. oil and 1 clove garlic in same skillet on medium high heat until hot. Add onions and cook until tender. Add spinach and cook about 3 minutes turning with tongs. until wilted. Add mushrooms and any liquid. Reduce heat to low.
Whisk yogurt, milk and mustard until smooth. Gradually stir into mushroom mixture. , heat throughly (do not simmer for yogurt may curdle)Stir in remaining 1/4 tsp. salt and pepper
Number of Servings: 1
Recipe submitted by SparkPeople user SHERI133.
Heat last 2 tsp. oil and 1 clove garlic in same skillet on medium high heat until hot. Add onions and cook until tender. Add spinach and cook about 3 minutes turning with tongs. until wilted. Add mushrooms and any liquid. Reduce heat to low.
Whisk yogurt, milk and mustard until smooth. Gradually stir into mushroom mixture. , heat throughly (do not simmer for yogurt may curdle)Stir in remaining 1/4 tsp. salt and pepper
Number of Servings: 1
Recipe submitted by SparkPeople user SHERI133.
Nutritional Info Amount Per Serving
- Calories: 667.0
- Total Fat: 26.6 g
- Cholesterol: 26.8 mg
- Sodium: 1,942.0 mg
- Total Carbs: 76.8 g
- Dietary Fiber: 16.7 g
- Protein: 41.5 g
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