Stroganoff Stuffed Potatoes (Meatless)

1. 1

   Bake the potatoes at 375 F for 1 hour or until easily pierced with a fork.

2. 2

   While the potatoes are baking, line a strainer with cheesecloth and set it over a bowl.

3. 3

   Add the yogurt and set it aside to drain for about 15 minutes.

4. 4

   Transfer the drained yogurt to a small bowl and whisk in the mustard.

5. 5

   Set aside.

6. 6

   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.

7. 7

   Add the mushrooms, dill, thyme, and nutmeg.

8. 8

   Saute until mushrooms are brown and fragrant, between 5 and 10 minutes.

9. 9

   Remove from heat.

10. 10

    Stir in the yogurt mixture into mushroom mixture.

11. 11

    Serve over potatoes.

No additional tips available.