portobello 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.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Calories 238 kcal


  • 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)
  • 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


  1. Cook egg noodles according to package directions, drain and set aside.
  2. 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.
  3. 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.
  4. Add in the four, paprika and additional salt and pepper. Toss to coat all the mushrooms.
  5. Pour in the stock and the spinach. Stir a bit, then cover with a lid and let simmer until spinach begins to wilt.
  6. Stir in the noodles, Worcestershire, and sour cream, and season with any additional salt and pepper if desired.

Recipe Notes

Entire recipe makes 6 servings

Serving size is about 1 cup

Each serving = 5 Points*

*based only on ingredients with an SP Freestyle value

Nutrition Facts
Amount Per Serving
Calories 238 Calories from Fat 22
% Daily Value*
Total Fat 2.4g 4%
Saturated Fat 1.3g 7%
Cholesterol 9mg 3%
Sodium 144mg 6%
Potassium 219mg 6%
Total Carbohydrates 42.1g 14%
Dietary Fiber 3g 12%
Sugars 3.9g
Protein 8.6g 17%
Calcium 6%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.