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PORTOBELLO AND SPINACH STROGANOFF RECIPE
Wendy Zitzman
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Creamy, and satisfying, this vegetarian version of a classic beef stroganoff uses portobello mushrooms instead of beef. All the savory flavors are still there.
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Prep Time
Prep Time
15
minutes
mins
Cook Time
Cook Time
15
minutes
mins
Total Time
Total Time
30
minutes
mins
Servings
Servings
6
servings
Calories
Calories
238
Ingredients
▢
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
Instructions
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.
Notes
The entire recipe makes 6 servings
The serving size is about 1 cup
Nutrition
Nutrition Facts
PORTOBELLO AND SPINACH STROGANOFF RECIPE
Amount per Serving
Calories
238
% Daily Value*
Fat
2.4
g
4
%
Saturated Fat
1.3
g
8
%
Cholesterol
9
mg
3
%
Sodium
144
mg
6
%
Potassium
219
mg
6
%
Carbohydrates
42.1
g
14
%
Fiber
3
g
13
%
Sugar
3.9
g
4
%
Protein
8.6
g
17
%
Calcium
60
mg
6
%
Iron
1.1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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