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Portobello Paprikash over Wilted Spinach

This Hungarian-inspired recipe uses meaty portobello mushrooms instead of chicken and smoked paprika in lieu of bacon for a light-but-rich-tasting dish.

Ingredients: 

Ingredients: 

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1 cup plain nonfat Greek yogurt
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⅓ cup evaporated milk
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2 tsp. Dijon mustard
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5 tsp. garlic oil, divided
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1 tsp. smoked paprika
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1 lb. portobello mushroom caps, sliced
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2 cups chopped red onions
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10 oz. baby spinach leaves (12 cups)

Instructions: 

1. Whisk together yogurt, evaporated milk, and mustard in bowl. Set aside.

2. Heat 3 tsp. garlic oil and paprika in skillet over high heat. Add mushrooms and onions; sauté 12 minutes. Add mustard mixture to mushrooms, and heat until warmed through.

3. Heat remaining 2 tsp. garlic oil in separate skillet over medium-high heat. Add spinach in batches, and cook 2 to 4 minutes, or until spinach is wilted and bright green. Season with salt and pepper, if desired. Divide spinach among plates, and top with mushroom mixture.

Nutrition Information: 

Calories: 
198
Protein: 
11 g
Total Fat: 
8 g
Saturated Fat: 
2 g
Carbohydrates: 
25 g
Cholesterol: 
6 mg
Sodium: 
230 mg
Fiber: 
6 g
Sugar: 
11 g

Comments on this Recipe

made this last week. may have cooked the mustard mixture a little too long because it got very gritty. If it wasn't for the consistancy it would have been really good

The yogurt/milk/mustard mixture curdled as soon as I mixed it in with the mushrooms and onions. Perhaps it would be good to turn the heat to low before adding the dairy items? Also, I think next time I would serve the mushrooms over quinoa or rice instead of wilted spinach. Mushrooms and spinach both give off a lot of water when cooked, and it was a watery mixture on top of another watery thing. The flavors were nice, though.