Stroganoff Stuffed Potatoes (Meatless)

Submitted by Debbwl

"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
• Ingredients: 10
• Serves: 4

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.

Reviews

[DailyInspiration]

We really enjoyed these potatoes. I served them as our main dish and they were very filling. I halved the recipe and used greek yogurt plus extra mushrooms (my preference). Just perfect for our evening meal. Thanks for such a delicious post! Made for Everyday is a Holiday tag, December, 2011.

 

[breezermom]

I enjoyed this with a T-bone steak, reserving half the mushrooms for the steak! (plain mushrooms, not with the yogurt mustard sauce. Really enjoyed the mushrooms with the steak! A second use for the recipe! I love mushrooms and mustard, so thought this would be over the top for me. However, I found myself wishing for just a plain old baked potato. The flavors with the potato just didn't work for me....maybe if I'd eaten it alone as suggested I wouldn't have noticed, but with a steak....it somehow didn't seem to agree. My fault....I should have made this as a solo dish, but I was craving red meat!! Enjoyed it anyway...thanks for sharing!

 

[Artandkitchen]

Thanks for your recipe. We enjoyed it very much. The mustard was a good tip!<br/>Was perfect with grilled chicken breasts and green been giving them some sauce too.

 

[Shuzbud]

I really enjoyed this healthy meal. To reduce the calories I used Weight Watchers creme fraiche which worked well in place of the yoghurt. The mustard really made this dish great and worked with all the other flavours. I'll make this often, thanks!

 

[Annacia]

This is scrumptious and *really* filling, I used a medium spud and it made my entire meal. I'm stuffed right along with the potato, lol. I used Italian seasonings in place the the thyme and dill as dill and I aren't great friends. Since I was making just one serving I put a paper coffee filter in a wire strainer and that didn't allow much liquid to drip away so mine turned out a much more liquidy than it should have. Didn't hurt the taste any though and it's sure an easy recipe both to make and enjoy.