Portobello and Yellow Squash Stroganoff

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 498.8
  • Total Fat: 24.9 g
  • Cholesterol: 79.5 mg
  • Sodium: 286.6 mg
  • Total Carbs: 57.5 g
  • Dietary Fiber: 4.3 g
  • Protein: 13.7 g

View full nutritional breakdown of Portobello and Yellow Squash Stroganoff calories by ingredient
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Yummy Portobello and Yellow squash combination with a creamy sauce. Great with Noodles Yummy Portobello and Yellow squash combination with a creamy sauce. Great with Noodles
Number of Servings: 4


    3 tablespoons of Olive Oil
    3/4 pound of Portobello Mushrooms (Sliced)
    1 Yellow Squash (Sliced)
    1 cup of Sour Cream
    1/4 cup of Chopped Parsley
    1 large Onion
    1 cup of Vegetable broth
    1/4 cup of Water
    3 tablespoons of all-purpose flour
    8 ounces of dried egg noodle


1. Bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until tender, about 7 min or longer. Remove from heat and drain it, and set aside for later.
2. At the same time place olive oil in a large heavy skillet over medium heat. Add onions and squash, cook till tender, Turn heat up to medium-high, add sliced mushrooms. Cook until the mushrooms are limp and browned. Remove to a bowl and set aside.
3. In the same skillet add the vegetable broth and water, being sure to stir any brown bits of the bottom of the pan. Bring to a boil, and cook until the mixture has reduced by 1/3. Reduce heat and return the mushroom, onion, and squash into the skillet.
4. Remove the pan from the heat. Mix the sour cream and all-purpose flour together; then blend in the with the skillet. Return skillet to burner and continue cooking over low heat, just until the sauce has thicken. Stir in parsley, and season to taste with salt and pepper. Server over the noodles.
5. Something to go great with as a side items is Cornbread and Garden Salad.

Number of Servings: 4

Recipe submitted by SparkPeople user JCWILSON.

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