Stroganoff Stuffed Potatoes (Meatless)

“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.”
READY IN:
1hr 20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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