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.


  • 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.

Nutrition Information

  • 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