Paprika Mushrooms with Greek Style Yoghurt
Elevate your weeknight dinner game with this flavorful and wholesome recipe for Paprika Mushrooms with Greek Style Yoghurt. Earthy button mushrooms are sautéed to golden perfection in a luscious blend of olive oil, butter, and fragrant garlic, then coated in a smoky duo of paprika and smoked paprika for a bold, spiced kick. The warm, caramelized mushrooms are beautifully balanced by the cool creaminess of full-fat Greek yoghurt, creating a luxurious contrast of textures and flavors. Finished with a sprinkle of fresh parsley and a squeeze of bright lemon juice, this dish is as vibrant as it is satisfying. Ready in just 25 minutes, it’s a crowd-pleasing option for a light vegetarian main or a decadent side dish. Perfect for mushroom lovers, paprika recipes, and fans of Mediterranean-inspired cuisine!
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Recipe Information
Ingredients
- 400 grams Button mushrooms (or cremini mushrooms)
- 150 grams Greek yoghurt (plain, full-fat)
- 1 teaspoon Paprika
- 1 teaspoon Smoked paprika
- 2 cloves Garlic (minced)
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- to taste Salt
- to taste Black pepper (freshly ground)
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 1 piece Lemon wedge (optional, for serving)
Instructions
Clean the mushrooms by gently wiping them with a damp paper towel. Slice larger mushrooms in half and leave smaller ones whole for a mix of textures.
In a large skillet, heat the olive oil and butter over medium heat until the butter is melted and begins to bubble.
Add the minced garlic to the skillet, stirring for about 30 seconds until it becomes fragrant. Be careful not to burn it.
Increase the heat slightly and add the mushrooms to the skillet. Season them lightly with salt and black pepper.
Cook the mushrooms for 8-10 minutes, stirring occasionally, until they release their moisture and turn golden brown.
Sprinkle the paprika and smoked paprika over the mushrooms and mix well to coat evenly. Cook for another 1-2 minutes to allow the spices to bloom.
Remove the mushrooms from the heat and taste, adjusting the seasoning with more salt or pepper if needed.
Plate the warm mushrooms and top each serving with a generous dollop of Greek yoghurt.
Garnish with freshly chopped parsley and serve with a lemon wedge on the side, if desired, for a bright contrast.
Serve immediately and enjoy!
Nutrition Facts
Calories |
618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 149 mg | 6% | |
| Total Carbohydrate | 24.0 g | 9% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 12.8 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 187 mg | 14% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1629 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
