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
- 1/3 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.
- Calories: 198
- Carbohydrate Content: 25 g
- Cholesterol Content: 6 mg
- Fat Content: 8 g
- Fiber Content: 6 g
- Protein Content: 11 g
- Saturated Fat Content: 2 g
- Sodium Content: 230 mg
- Sugar Content: 11 g