Best Stroganoff Stuffed Portabellas Recipes

PORTOBELLO MUSHROOM STROGANOFF

Portobello Mushroom Stroganoff image

This is a rich and meaty vegetarian stroganoff made with portobello mushrooms, and served over egg noodles. It is quick to make, and tastes delicious.

Provided by CHORDATA

Categories 100+ Pasta and Noodle Recipes Noodle Recipes

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

3 tablespoons butter
1 large onion, chopped
¾ pound portobello mushrooms, sliced
1 ½ cups vegetable broth
1 ½ cups sour cream
3 tablespoons all-purpose flour
¼ cup chopped fresh parsley
8 ounces dried egg noodles

Steps:

Bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until al dente, about 7 minutes. Remove from heat, drain, and set aside.
At the same time, melt butter in a large heavy skillet over medium heat. Add onion, and cook, stirring until softened. Turn the heat up to medium-high, and add sliced mushrooms. Cook until the mushrooms are limp and browned. Remove to a bowl, and set aside.
In the same skillet, stir in vegetable broth, being sure to stir in any browned bits off the bottom of the pan. Bring to a boil, and cook until the mixture has reduced by 1/3. Reduce heat to low, and return the mushrooms and onion to the skillet.
Remove the pan from the heat, stir together the sour cream and flour; then blend into the mushrooms. Return the skillet to the burner, and continue cooking over low heat, just until the sauce thickens. Stir in the parsley, and season to taste with salt and pepper. Serve over cooked egg noodles.

Nutrition Facts : Calories 525.2 calories, Carbohydrate 53.3 g, Cholesterol 101.4 mg, Fat 30.1 g, Fiber 4.3 g, Protein 12.8 g, SaturatedFat 17.4 g, Sodium 295.4 mg, Sugar 5 g

PORTABELLA STROGANOFF

Portabella Stroganoff image

Pull off a restaurant-inspired stroganoff with two kinds of mushrooms and ready in less than 30 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

4 cups uncooked egg noodles (8 ounces)
2 tablespoons margarine or butter
1 package (8 ounces) sliced mushrooms (3 cups)
4 portabella mushroom caps (5 ounces), cut into bite-size pieces (2 1/2 cups)
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
3/4 cup Progresso™ beef broth (from 32 oz carton)
2 tablespoons ketchup
1/2 cup sour cream
Freshly ground pepper
Chopped fresh parsley, if desired

Steps:

Cook and drain noodles as directed on package.
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.
Stir in broth and ketchup. Cook 5 minutes, stirring occasionally. Stir in sour cream. Serve over noodles. Sprinkle with pepper and parsley.

Nutrition Facts : Calories 265, Carbohydrate 37 g, Cholesterol 55 mg, Fat 2, Fiber 2 g, Protein 9 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 340 mg