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: 1 hr 20 mins
• 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.