Portobello Stroganoff

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A hearty #meatless version of the traditional stroganoff, inspired by my mother.  Portobello Stroganoff is hearty, delicious, and a comforting #meatfree version of the traditional stroganoff.

A Kitchen Hoor's Adventures | Portobello Stroganoff for #MeatlessMonday

I have this recipe for Hungarian Portobello Goulash Over Noodles. It’s delicious, by the way, but not what this post is about. This post is about this Portobello Stroganoff. You see, Mom seems to have mixed the two in her brain and she was forever looking for the Portobellos Stroganoff recipe, which hasn’t existed yet. I searched my posts and couldn’t find one either. So, I wandered Pinterest to find one for her. Well, she finally wrote back saying it wasn’t stroganoff but goulash that I had posted. Mystery solved.

But that actually brought up another question, “Why haven’t I made Portobello Stroganoff?” What wasn’t there a recipe? It seems simple to me that it would be the perfect meat main dish to make meat free. WOW! Check out that alliteration! *snort*

I love how you can take almost any meat and replace it with portobellos or other mushrooms. They’re so hearty and meaty! There are recipes out there to cook it so it has the texture of bacon. I’m seriously up for that challenge!! I’ve roasted them so they’re almost completely dry, but that was an accident. Yes, I have happy accidents in the kitchen. *wonders if anyone gets THAT reference*

It doesn’t look like stroganoff. I know. It did once I added the sour cream, but just kept getting darker. I don’t know if was the gills in the mushrooms not being removed or what, but it DID taste like stroganoff. Since S isn’t a huge fan of sour cream I don’t add bunch, but enough to have that creamy tang in there. If you want it lighter, just add more sour cream. I’d like to add more, but know that S wouldn’t appreciate that.

And, yes, I have been on a bit of wedge kick lately. Granted I didn’t get any iceberg this past weekend, but I’ll be adding that back into our menu this week. It’s a cheap (both money-wise and calorie-wise) easy veggie to toss on your plate. That’s fat free dressing on there. Just saying. And I’m not putting it in a separate bowl. It’s going ON the plate so it takes up room ON the plate so I’m not tempted to over FILL my plate with the other stuff.

Yes yes, I know. I need to exercise. I want get back into hiking, but the last three weekends there’s been injuries or pain of some sort. This weekend it’s Ikea and cleaning. MAYBE next weekend, and if S says it’s too hot, then I’m going by myself and that’s that! I need to get this fat arse moving. I need to put a schedule on the fridge and STICK TO IT!! Both the chores and walking even if it’s just 15 minutes a day. It’s more than what I’m doing now. Okay…self-loathing over.

Back to delicious, meat free food! This was delicious, creamy, hearty, and even fabulous for lunch on Tuesday. So, here ya go, Mom! A Portobello Stroganoff recipe!

Portobello Stroganoff
Yield: 4 servings

Portobello Stroganoff

Cook Time: 30 minutes
Total Time: 30 minutes

A hearty #meatless version of the traditional stroganoff, inspired by my mother. Portobello Stroganoff is hearty, delicious, and a comforting #meatfree version of the traditional stroganoff.


  • 1 1/2 cups chopped onion
  • 1 1/2 tablespoons minced garlic
  • 6 cups chopped portbello mushrooms
  • 1/4 white wine
  • 2 cups low fat vegetable broth
  • 3 tablespoons cornstarch
  • 1/2 teaspoon black pepper
  • 1/2 cup fat free sour cream
  • 8 ounces egg noodles, cooked
  • 2 tablespoons butter
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon black pepper


  1. Cook egg noodles according to package directions, omitting salt and fat. Put the butter in the hot pot and swirl to melt. Toss noodles with the butter, garlic salt and black pepper.
  2. Heat a large skillet coated with cooking spray over medium-high heat. Add onion and garlic and sauté 2 to 3 minutes or until the onions begin to soften. Add the mushrooms and sauté 7 to 10 minutes or until their juices have released and they begin to brown.
  3. Once the juices from the mushrooms have evaporated and the mushrooms are nicely browned, de-glaze the pan with the white wine, making sure to scrape the bottom of the pan to release any browned bits.
  4. Combine the broth with the cornstarch and add to the mushrooms. Reduce heat to low and simmer 5 to 10 minutes or until the sauce is thickened.
  5. Remove from heat and stir in the sour cream and season with salt and pepper.
  6. Divide the noodles evenly between 4 plates and top with 1 1/2 cups of mushroom mixture.

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  1. Great meatless recipe! I think I'll try it since the hubby is always saying maybe we should have a few meatless meals besides eggplant parmesan! 🙂

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