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Potato Bake With Mushroom Stroganoff

Natural.Foodie's picture
Ingredients
  Baking potatoes 4 Large
  Nonfat yogurt 1 1⁄2 Cup (24 tbs)
  Dijon mustard 1 Teaspoon
  Onion 1 Large, diced
  Garlic 2 Clove (10 gm), minced
  Olive oil 1 Tablespoon
  Quartered mushrooms 1 1⁄2 Pound
  Dill weed 1⁄2 Teaspoon
  Dried thyme 1⁄2 Teaspoon
  Grated nutmeg 1⁄8 Teaspoon
Directions

GETTING READY
1) Preheat the oven to 375°F.
2) Line a strainer with cheesecloth and place it over a bowl.
3) Add the yogurt and set it aside to drain for about 15 minutes.
4) Bake the potatoes for 1 hour or until easily pierced with a fork.

MAKING
5) In a small bowl, place the yogurt and whisk in the mustard and set aside.
6) In skillet, heat oil and sauté along with garlic for 5 minute or until onions wilt.
7) Add the mushrooms, dill, thyme and nutmeg.
8) Sauté for 10 minutes or until mushroom are light browned.
9) Remove form heat and stir in the yoghurt.

SERVING
10) Place the potatoes on the serving plate and top it with mushroom mixture.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Mushroom
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
80 Minutes
Servings: 
4

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