Clean Eating Portobello Mushroom Stroganoff
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
12 oz whole-wheat egg noodlesoilive oil cooking spray1 med yellow onion, thinly sliced4 oz white mushrooms, thinly sliced8 oz portobello mushrooms, thinly sliced1 clove garlic, minced14 oz medium-firm tofu, pureed in blender or food processor8 oz low fat sour cream (or yoghurt)8 oz low sodium beet stock1 T unsalted tomato paste1/2 t Cajun seasoningsea salt and fresh ground black pepper, to taste1 t dried dill
Cook noodles according to package directions. Drain and set aside.
Heat large nonstick or cast-iron skillet over high heat for 1 miute. Reduce heat to medium-low, mist with cooking spray and add onion. Saute for about 8 minutes or until caramelized. Add white and portobelo mushrooms and garlic. Mist with cooking spary, if needed, and saute unil cooked, about 5 more minutes.
Add tofu, sour cream, stock and tomato paste, and stir until smooth. Stir in seasoning, salt and pepper.
Pour mushroom sauce over cooked noodles. Serve topped with dill.
Number of Servings: 8
Recipe submitted by SparkPeople user HILLRUNNER.
Heat large nonstick or cast-iron skillet over high heat for 1 miute. Reduce heat to medium-low, mist with cooking spray and add onion. Saute for about 8 minutes or until caramelized. Add white and portobelo mushrooms and garlic. Mist with cooking spary, if needed, and saute unil cooked, about 5 more minutes.
Add tofu, sour cream, stock and tomato paste, and stir until smooth. Stir in seasoning, salt and pepper.
Pour mushroom sauce over cooked noodles. Serve topped with dill.
Number of Servings: 8
Recipe submitted by SparkPeople user HILLRUNNER.
Nutritional Info Amount Per Serving
- Calories: 117.1
- Total Fat: 5.0 g
- Cholesterol: 12.8 mg
- Sodium: 163.5 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 2.9 g
- Protein: 11.4 g
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