Directions:
- Boil the pierogies following package directions.
- Meanwhile, melt the butter in a large, wide, non-stick frying pan over medium heat.
- Add the onion.
- Stir often until soft, 5 minutes.
- Add the mushrooms and stir often until brown around the edges, 5 minutes.
- Remove from the heat.
- Finely grate the lemon zest into a bowl.
- Squeeze in 2 tablespoons of lemon juice.
- Stir in the yogurt and dill.
- When the pierogies are cooked, drain well.
- Add to the mushroom mixture in the pan along with the yogurt mixture.
- Stir over medium heat until the pierogies are coated, 2 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 358.46 Kcal (1501 kJ) | ||
| Calories from fat | 57.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.37g | 10% | |
|---|---|---|---|
| Cholesterol | 17.92mg | 6% | |
| Sodium | 322.47mg | 13% | |
| Potassium | 181.65mg | 4% | |
| Total Carbs | 3.86g | 1% | |
| Sugars | 17.18g | 69% | |
| Dietary Fiber | 3.8g | 15% | |
| Protein | 12.34g | 25% | |
| Vitamin C | 8.4mg | 14% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2mg | 11% | |
| Calcium | 62mg | 6% | |
| Amount Per 100 g | |||
| Calories | 142.81 Kcal (598 kJ) | ||
| Calories from fat | 22.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.54g | 10% | |
|---|---|---|---|
| Cholesterol | 7.14mg | 6% | |
| Sodium | 128.47mg | 13% | |
| Potassium | 72.37mg | 4% | |
| Total Carbs | 1.54g | 1% | |
| Sugars | 6.85g | 69% | |
| Dietary Fiber | 1.52g | 15% | |
| Protein | 4.91g | 25% | |
| Vitamin C | 3.3mg | 14% | |
| Iron | 0.8mg | 11% | |
| Calcium | 24.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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