Portobello Paprikash over Wilted Spinach

• 1 cup plain nonfat Greek yogurt
• 13 cup evaporated milk
• 2 tsp. Dijon mustard
• 5 tsp. garlic oil, divided
• 1 tsp. smoked paprika
• 1 lb. portobello mushroom caps, sliced
• 2 cups chopped red onions
• 10 oz. baby spinach leaves (12 cups)

1. Whisk together yogurt, evaporated milk, and mustard in bowl.
2. Set aside.
3. Heat 3 tsp.
4. garlic oil and paprika in skillet over high heat.
5. Add mushrooms and onions; saute 12 minutes.
6. Add mustard mixture to mushrooms, and heat until warmed through.
7. Heat remaining 2 tsp.
8. garlic oil in separate skillet over medium-high heat.
9. Add spinach in batches, and cook 2 to 4 minutes, or until spinach is wilted and bright green.
10. Season with salt and pepper, if desired.
11. Divide spinach among plates, and top with mushroom mixture.

yogurt, milk, mustard, garlic oil, paprika, portobello mushroom caps, red onions, baby spinach leaves

Taken from www.vegetariantimes.com/recipe/portobello-paprikash-over-wilted-spinach/ (may not work)