PORTOBELLO AND SPINACH STROGANOFF RECIPE
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
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%)