Vegetarian

Portobeelo Mushroom Stroganoff is for Dinner.

Portobeelo Mushroom Stroganoff takes several minutes to prepare.

Portobeelo Mushroom Stroganoff takes several minutes to cook.

Portobeelo Mushroom Stroganoff makes 1 servings.

The ingredients for Portobeelo Mushroom Stroganoff are:

4 teaspoons olive oil, divided
2 cloves garlic, minced
1 pound portobello muchroom caps sliced
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divid
2 cups chopped onions
2 (5 oz.) package fresh baby spinach (10 cups)
1 cup fat-free plain yogurt
1/3 cup evaporated milk
2 teaspoon Dijon mustard

Here is how you make Portobeelo Mushroom Stroganoff:

Heat 2 tsp. oil and 1 clove garlic in a large skillet, over medium-high heat. cook mushrooms 6-8 minutesor until tender and liquid has evaporated. Add 1/4 tsp. salt and peppper and put into medium bowl. Heat last 2 tsp. oil and 1 clove garlic in same skillet on medium high heat until hot. Add onions and cook until tender. Add spinach and cook about 3 minutes turning with tongs. until wilted. Add mushrooms and any liquid. Reduce heat to low.Whisk yogurt, milk and mustard until smooth. Gradually stir into mushroom mixture. , heat throughly (do not simmer for yogurt may curdle)Stir in remaining 1/4 tsp. salt and pepperNumber of Servings: 1Recipe submitted by SparkPeople user SHERI133.

The nutritional information for Portobeelo Mushroom Stroganoff is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 667.0

• Total Fat: 26.6 g
• Cholesterol: 26.8 mg
• Sodium: 1,942.0 mg
• Total Carbs: 76.8 g
• Dietary Fiber: 16.7 g
• Protein: 41.5 g