Directions:
- Bake the potatoes at 375 F for 1 hour or until easily pierced with a fork.
- 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.
- Transfer the drained yogurt to a small bowl and whisk in the mustard. Set aside.
- 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.
- Add the mushrooms, dill, thyme, and nutmeg. Saute until mushrooms are brown and fragrant, between 5 and 10 minutes.
- Remove from heat.
- Stir in the yogurt mixture into mushroom mixture.
- Serve over potatoes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 102.95 Kcal (431 kJ) | ||
| Calories from fat | 32.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.6g | 6% | |
|---|---|---|---|
| Cholesterol | 4.44mg | 1% | |
| Sodium | 48.35mg | 2% | |
| Potassium | 200.95mg | 4% | |
| Total Carbs | 7.74g | 3% | |
| Sugars | 4.26g | 17% | |
| Dietary Fiber | 0.92g | 4% | |
| Protein | 9.5g | 19% | |
| Vitamin C | 3.3mg | 5% | |
| Iron | 0.3mg | 2% | |
| Calcium | 114.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 76.09 Kcal (319 kJ) | ||
| Calories from fat | 23.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.66g | 6% | |
|---|---|---|---|
| Cholesterol | 3.28mg | 1% | |
| Sodium | 35.74mg | 2% | |
| Potassium | 148.52mg | 4% | |
| Total Carbs | 5.72g | 3% | |
| Sugars | 3.15g | 17% | |
| Dietary Fiber | 0.68g | 4% | |
| Protein | 7.02g | 19% | |
| Vitamin C | 2.4mg | 5% | |
| Iron | 0.2mg | 2% | |
| Calcium | 84.6mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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