Portobello and Spinach Stroganoff
Creamy, and satisfying, this vegetarian version of a classic beef stroganoff uses portobello mushrooms instead of beef. All the savory flavors are still there, but the Weight Watchers Points are dramatically less.
- 4 medium/large portobello mushrooms, cleaned, stems removed, and sliced
- 8 oz egg noodles
- 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 if you don’t need it to be a vegetarian dish)
- 1/4 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.
Preparation time: 15 minute(s)
Cooking time: 15 minute(s)
Diet type: Vegetarian
Diet tags: Low calorie, Reduced fat
Number of servings (yield): 6
Culinary tradition: Russian
Entire recipe makes 6 servings
Serving size is about 1 cup
Each serving = 6 Points
PER SERVING: 246 calories; 1.5g fat; 44g carbohydrates; 12g protein; 5g fiber