nutritional information

Per :

  • 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
Gluten-Free

Portobello Paprikash over Wilted Spinach

30 minutes or fewer

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

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.

December 2011 p.30

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comments

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.

Erika - 2013-08-02 04:10:41

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

Amy - 2012-06-03 18:51:07