Portabella Stroganoff

Kathy W


The original recipe came from a Betty Crocker's Healthy New Choices® cookbook. I, of course, made a few changes. (It's not quite as "healthy"; but, oh sooooo good!)

★★★★★ 1 vote
15 Min
25 Min
Stove Top


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16 oz
uncooked noodles
2 Tbsp
2 large
portabella mushrooms, gills removed and cut into 1-inch pieces
8 oz
button mushrooms, quartered
1 medium
onion, chopped
1 clove
garlic, minced
3/4 c
beef broth (i use a "no beef" beef broth )
2 Tbsp
3/4-1 c
sour cream (or more)
fresh ground pepper

How to Make Portabella Stroganoff


  • 1Cook noodles according to package directions and drain.
  • 2While noodles are cooking, melt butter in a large skillet over medium heat. Cook garlic and onion, stirring occasionally, until transluscent, about 3-4 minutes.
  • 3Add mushrooms and cook until tender, stirring occasionally, about 5 minutes or so.
  • 4Stir in broth and ketchup. Cook 5 minutes, stirring occasionally.
  • 5Stir in about 3/4 cup sour cream, reduce heat and gently simmer about 5 minutes. - DO NOT BOIL.
  • 6Add pepper (and more sour cream if not thick enough to suit your taste). Serve over noodles.

Printable Recipe Card

About Portabella Stroganoff

Course/Dish: Other Main Dishes
Main Ingredient: Pasta
Regional Style: Eastern European

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