Portobello Beef Stroganoff

Portobello Beef Stroganoff

We're frequently asked if there is a difference between bello and bella mushrooms.

The answer in a nutshell is, no!

The first is the grammatically masculine version.

Some have cleverly used the feminine version of the name, Portabella, to refer to smaller samples of the same mushroom.

The mushroom is also called a brown crimini mushroom or a table mushroom.

In Northern Italy, the mushroom is called cappellone.

Now that we have that issue out of the way.

We love mushrooms and our fondness is equally high for anything that ends with "stroganoff".

To us it means you can mix up some broth and a little reduced-fat sour cream.

And you get a nice, light cream sauce that you enjoy without feeling guilty!

You can serve your family a restaurant-inspired stroganoff with two kinds of mushrooms and ready in less than 30 minutes.

This one, is really good.

Your entire family is going to love the creaminess.

The flavor and the home-style goodness of this dish!

This is a rich and meaty stroganoff made with portobello mushrooms, and served over egg noodles.

I know a meal is a hit when our kids say "I'd love to have that again".

It's quick to make, and tastes rich and delicious.

We all agreed that this would be just as good meatless, all those mushrooms certainly hold their own!

Preparation Time: 10 Minutes

Total Time: 25 Minutes

Makes 4 Servings


4 c. uncooked egg noodles (8 oz.)

2 Tbs. margarine or butter

1 package (8 oz.) sliced, button mushrooms (3 c.)

4 portobello mushroom caps (5 oz.), cut into bite-size pieces (2 1/2 c.)

1 medium onion, chopped (1/2 c.)

1 clove garlic, finely chopped

3/4 c. beef broth

2 Tbs. ketchup

1/2 c. reduced-fat sour cream

Freshly ground pepper

Chopped fresh parsley, if desired


1. Cook and drain noodles as directed on package.

2. While noodles are cooking, melt margarine in 12-inch skillet over medium heat.

Cook mushrooms, onion and garlic in margarine, stirring occasionally, until mushrooms are brown and tender.

3. Stir in broth and ketchup. Cook 5 minutes, stirring occasionally.

Stir in sour cream.

Serve over noodles.

Sprinkle with pepper and parsley.

Be careful not to let mixture boil after stirring in sour cream, or it may curdle.

Serve with steamed green beans topped with chopped honey-roasted almonds.

And a green salad with red onions, sliced tomatoes and a creamy cucumber dressing.


Per Serving

* Calories 265

* Calories from Fat 90,

* Total Fat 10 g.,

* Saturated Fat 4 g.,

* Cholesterol 55 mg.,

* Sodium 34 mg.,

* Total Carbohydrates 37 g.

* Dietary Fiber 2 g.,

* Protein 9 g.


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