I made this for dinner tonight before I rushed off for a girls night out (actually a clothing party at Caitlin's). Curt loves mushrooms and we've both been trying to watch our diets lately so when I ran across this recipe, I just knew I had to try it! Added bonus: it makes a great Friday night dinner during Lent for me!Portobello Mushroom Stroganoff
4 tsp garlic oil, divided
1 lb. Portobello mushroom caps, sliced (1/2 inch)
½ tsp salt, divided
½ tsp pepper, divided
2 cups chopped onions
2 (5-oz.) pkg baby spinach (10 cups)
1 cup fat free plain yogurt, preferably Greek
1/3 cup evaporated milk
2 tsp Dijon mustard
1. Heat 2 tsp of the oil in a large non-stick skillet over medium-high heat until hot. Cook mushrooms 6 to 8 minutes or until tender and liquid has evaporated, stirring occasionally. Stir in ¼ tsp each of the salt and pepper, place in medium bowl.
2. Heat remaining 2 tsp oil in same skillet over medium-high heat until hot. Cook onions 6 to 8 minutes or until softened, stirring occasionally. Add spinach, cook 3 minutes or until spinach is wilted, tossing with tongs. Stir in mushrooms and any accumulated juices. Reduce heat to low.
3. Whisk yogurt, evaporated milk and mustard in small bowl. Gradually stir into mushroom mixture; heat until warmed through (do not simmer or yogurt could curdle). Stir in remaining ¼ tsp each salt and pepper.
Enjoy it spooned over hot noodles.
Makes 4 servings
Per serving: 180 calories, 6 g total fat, 11 g protein, 23 g carbohydrate, 5 mg cholesterol, 495 mg sodium, 5 g fiber.
4 tsp garlic oil, divided
1 lb. Portobello mushroom caps, sliced (1/2 inch)
½ tsp salt, divided
½ tsp pepper, divided
2 cups chopped onions
2 (5-oz.) pkg baby spinach (10 cups)
1 cup fat free plain yogurt, preferably Greek
1/3 cup evaporated milk
2 tsp Dijon mustard
1. Heat 2 tsp of the oil in a large non-stick skillet over medium-high heat until hot. Cook mushrooms 6 to 8 minutes or until tender and liquid has evaporated, stirring occasionally. Stir in ¼ tsp each of the salt and pepper, place in medium bowl.
2. Heat remaining 2 tsp oil in same skillet over medium-high heat until hot. Cook onions 6 to 8 minutes or until softened, stirring occasionally. Add spinach, cook 3 minutes or until spinach is wilted, tossing with tongs. Stir in mushrooms and any accumulated juices. Reduce heat to low.
3. Whisk yogurt, evaporated milk and mustard in small bowl. Gradually stir into mushroom mixture; heat until warmed through (do not simmer or yogurt could curdle). Stir in remaining ¼ tsp each salt and pepper.
Enjoy it spooned over hot noodles.
Makes 4 servings
Per serving: 180 calories, 6 g total fat, 11 g protein, 23 g carbohydrate, 5 mg cholesterol, 495 mg sodium, 5 g fiber.
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