This was so yummy it was practically gone in seconds! Hope you enjoy it as mush as we did. Got the recipe from one of my Cooking Club of America magazines.
• Makes 4 (1 1/4-cup) Servings •
4 teaspoons garlic oil, divided
1 lb. portobello mushroom caps, sliced (1/2 inch)
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 cups chopped onions
2 (5-oz.) pkg. baby spinach (10 cups)
1 cup fat-free plain yogurt, preferably Greek
1/3 cup evaporated milk
2 teaspoons Dijon mustard
1 lb. portobello mushroom caps, sliced (1/2 inch)
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 cups chopped onions
2 (5-oz.) pkg. baby spinach (10 cups)
1 cup fat-free plain yogurt, preferably Greek
1/3 cup evaporated milk
2 teaspoons Dijon mustard
1. Heat 2 teaspoons of the oil in large nonstick skillet over medium-high heat until hot. Cook mushrooms 6 to 8 minutes or until tender and liquid has evaporated, stirring occasionally. Stir in 1/4 teaspoon each of the salt and pepper; place in medium bowl.
2. Heat remaining 2 teaspoons oil in same skillet over medium-high heat until hot. Cook onions 6 to 8 minutes or until softened, stirring occasionally. Add spinach; cook 3 minutes or until spinach is wilted, tossing with tongs. Stir in mushrooms and any accumulated juices. Reduce heat to low.
3. Whisk yogurt, evaporated milk and mustard in small bowl. Gradually stir into mushroom mixture; heat until warmed through (do not simmer or yogurt could curdle). Stir in remaining 1/4 teaspoon each salt and pepper.
PER SERVING: 180 calories, 6 g total fat (1.5 g saturated fat), 11 g protein, 23 g carbohydrate, 5 mg cholesterol, 495 mg sodium, 5 g fiber
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