One of my favorite Weight Watchers Vegetarian Recipes is this Portobello and Spinach Stroganoff.
It’s so easy to make and tastes amazing. By using the hearty portobello mushrooms instead of beef, this traditional Russian recipe gets a lot healthier and a lot lighter.
I also used yolk-free egg noodles to save some fat, calories and cholesterol too.
Serve this with a light salad and a high fiber roll to sop up the extra sauce.
This portobellos stroganoff recipe is truly a delight and a real treat for vegetarians. Enjoy!
PORTOBELLO AND SPINACH STROGANOFF RECIPE
Creamy, and satisfying, this vegetarian version of a classic beef stroganoff uses portobello mushrooms instead of beef. All the savory flavors are still there.
- 4 medium/large portobello mushrooms - (cleaned, stems removed, and sliced)
- 8 oz no-yolks egg noodles - (uncooked)
- 1 medium onion - (finely chopped)
- 4 cloves garlic - (minced)
- 3 cups fresh baby spinach leaves
- 1 cup fat free vegetable broth - (or fat free beef broth)
- ¼ cup whole wheat flour
- 1 tsp Worcestershire sauce
- 1 cup fat free sour cream
- 1 tsp paprika
- 1 tbsp light butter
- Salt and pepper to taste
- Cook egg noodles according to package directions, drain and set aside.
- Melt butter in a large skillet over medium high heat. Add in the onions and garlic and cook until onions begin to soften, about 2 minutes.
- Now add in the mushrooms and a bit of salt. Cook until mushrooms begin to soften and release their liquid, thus becoming smaller, about 3-4 minutes.
- Add in the four, paprika and additional salt and pepper. Toss to coat all the mushrooms.
- Pour in the stock and the spinach. Stir a bit, then cover with a lid and let simmer until spinach begins to wilt.
- Stir in the noodles, Worcestershire, and sour cream, and season with any additional salt and pepper if desired.
- The entire recipe makes 6 servings
- The serving size is about 1 cup
Calories: 238 kcal (12%)Carbohydrates: 42.1 g (14%)Protein: 8.6 g (17%)Fat: 2.4 g (4%)Saturated Fat: 1.3 g (8%)Cholesterol: 9 mg (3%)Sodium: 144 mg (6%)Potassium: 219 mg (6%)Fiber: 3 g (13%)Sugar: 3.9 g (4%)Calcium: 60 mg (6%)Iron: 1.1 mg (6%)
Tried this recipe?Let me know how it was!
Pretty good. Skip the flour though or cut it in half. Otherwise it makes everything gelatinous.
I just tried the Portobello Spinach Stroganoff dish. I thought it desperately needed more salt or something. I used the no salt Beef Stock so I will try with a reduced sodium type next time around. I also added more garlic cloves and added some fresh green stallions on top at the end to give it a bit of freshness. Overall I liked it.
When do you add the worcestershire? I like the new website layout.
Thanks for pointing that out…I just realized that I left it out of the instructions! You add it in with the sour cream and noodles…I just corrected and updated it. Thanks again :).
In your portobello & spinach stroganoff, the portobello mushrooms are to be “cleaned, styes received and sliced”.
Would you please clarify styes received and what it means? I suspect it is a typo or autocorrect issue, but since I have never heard of it, I thought it best to ask.
Happy New Year to you and your loved ones!
Yikes!! Thank you SO much for catching this! I just switched from to a Mac from a PC and apparently, this was an autocorrect from my new mac..lol. It should read: “cleaned, stems removed, and sliced”. Thanks again for bringing this to my attention! Happy New Year to you as well!