Clean Eating Portobello Mushroom Stroganoff

4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Clean Eating Portobello Mushroom Stroganoff calories by ingredient


from the Jan/Feb 2010 Clean Eating Magazine Great low calorie count using Tofu for the texture. from the Jan/Feb 2010 Clean Eating Magazine Great low calorie count using Tofu for the texture.
Number of Servings: 8


    12 oz whole-wheat egg noodles
    oilive oil cooking spray
    1 med yellow onion, thinly sliced
    4 oz white mushrooms, thinly sliced
    8 oz portobello mushrooms, thinly sliced
    1 clove garlic, minced
    14 oz medium-firm tofu, pureed in blender or food processor
    8 oz low fat sour cream (or yoghurt)
    8 oz low sodium beet stock
    1 T unsalted tomato paste
    1/2 t Cajun seasoning
    sea salt and fresh ground black pepper, to taste
    1 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.

Member Ratings For This Recipe

  • no profile photo

    Very Good
    I had seen this recipe in a magazine from my health care provider, but then I lost it. I was happy to find the same recipe here. This was very good and very filling. It took me more like 30 minutes to prepare, but it was worth the effort. - 4/2/12