Stroganoff Stuffed Potatoes (Meatless) |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Since we started watching our diets have quite often missed being able to have stroganoff. This recipe comes from the Healing Foods Cookbook and is a much healthier version making it a good substation for the real thing. Ingredients:
4 baking potatoes, large |
1 1/2 cups nonfat yogurt |
1 teaspoon dijon mustard |
1 large onion, diced |
2 garlic cloves, minced |
1 tablespoon olive oil |
1 1/2 lbs mushrooms, small ones quartered |
1/2 teaspoon dried dill |
1/2 teaspoon dried thyme |
1/8 teaspoon nutmeg |
Directions:
1. Bake the potatoes at 375 F for 1 hour or until easily pierced with a fork.
2. While the potatoes are baking, line a strainer with cheesecloth and set it over a bowl. Add the yogurt and set it aside to drain for about 15 minutes.
3. Transfer the drained yogurt to a small bowl and whisk in the mustard. Set aside.
4. In a large nonstick frying pan over medium-high heat, saute the onions and garlic in the oil until the onions wilt, about 5 minutes.
5. Add the mushrooms, dill, thyme, and nutmeg. Saute until mushrooms are brown and fragrant, between 5 and 10 minutes.
6. Remove from heat.
7. Stir in the yogurt mixture into mushroom mixture.
8. Serve over potatoes.
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