Beef Stroganoff Stuffed Portobello Mushrooms are creamy, delicious, and low-carb! Thank you to the Mushroom Council for sponsoring this post. Make the pledge to be a blenditarian and share what drives you to do better!
Okay, how delicious is Beef Stroganoff?
It’s a definite ‘comfort food’ for me. When my mom hosts Sunday dinner, it’s one of her go-to’s (that or stuffed shells!). She makes her Beef Stroganoff in the crock-pot and serves it over egg noodles with plenty of fresh dill and a side of crusty bread. It’s the perfect Sunday supper: comforting, filling, and oh-so-tasty.
I really love the flavor components of the classic dish—creamy, slightly tangy sour cream, bright and aromatic dill, spicy Dijon, and earthy mushrooms. Beef Stroganoff is rich, balanced, and perfectly savory.
Instead of always serving it with egg noodles or creamy mashed potatoes (as it’s normally paired with), I decided to create a lighter, lower-carb version with these Beef Stroganoff Stuffed Portobello Mushrooms.
And, let me to tell you: it’s just as delicious.
This year, I took the Blenditarian Pledge.
What’s this mean? Being a Blenditarian basically means incorporating mushrooms into your favorite ground beef dishes to create a recipe that is made up from half mushrooms, half beef. This can be done for anything, from burgers to these Beef Stroganoff Stuffed Portobello Mushrooms!
You simply chop your mushrooms to match the consistency of ground beef, blend, and cook. Whether you’re making meaty burgers, a meat-based pasta sauce, or stuffing bell peppers, this is a delicious way to incorporate more veggies.
It creates a delicious and balanced meal that is also better for your health and better for the environment.
Cooking Blenditarian trims the fat, cuts the calories, adds a serving of veggies (never a bad thing!), and is cost-effective and sustainable.
One million mushrooms can grow in just an acre of space, require minimal water, and are one of the most renewable crops around. Plus, mushrooms are fat-free, cholesterol-free, and rich in nutrients, vitamin D, B vitamins, antioxidants, and potassium. Yes, please.
Besides all of the amazing benefits of going Blenditarian above, mushrooms are also incredibly delicious. They are one of my absolute favorites. It’s why I love Beef Stroganoff so much! So instead of putting this savory dish over pasta, why not stuff it into a meaty Portobello?
My husband was doubtful about this dish. “That sounds like a LOT of mushroom,” he told me rather pessimistically. To be fair, he’s not a huge fan of mushrooms so I assumed he wouldn’t even eat it. However, he ended up trying a bite and eating the whole thing and loving it. The dish is very balanced, and the mushroom flavor is not at all overpowering.
Plus, if you’re a fan of Beef Stroganoff, you’re probably a fan of mushrooms, too. These Beef Stroganoff Stuffed Portobello Mushrooms are earthy, creamy, savory, low-carb, and packed with protein (22g!), iron, and potassium.
They’ve become one of my favorite easy weeknight dinners (perfect with an herb-y side salad), and I hope they become one of yours, too.
I hope that you enjoy these Beef Stroganoff Stuffed Portobello Mushrooms! What are your tips on making your favorite comfort foods lighter? What do you think of taking the Blenditarian Pledge with me? Let us know in the comments below!
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.
Beef Stroganoff Stuffed Portobello Mushrooms are creamy, delicious, and low-carb!
- 5 large Portobello mushrooms
- 3 teaspoons olive oil, divided
- 8 ounces baby bella or button mushrooms, diced
- 8 ounces ground beef
- 1 large shallot, minced
- 2 cloves garlic, minced
- 1 tablespoon flour
- 1/2 cup high-quality beef broth or bone broth
- 2 teaspoons Worcestershire
- 1 teaspoon Dijon mustard
- 1/2 cup sour cream
- 2 tablespoons chopped fresh dill
- 1/4 cup Panko breadcrumbs
- 1/4 cup grated Parmesan
- Sea salt + pepper, to taste
- Preheat the oven to 400 degrees F.
- Clean the Portobello mushrooms and carefully remove the stems and gills. Drizzle with 1 teaspoon of olive oil and sprinkle with sea salt. Bake for 10 minutes, gill side up. Remove from the oven and carefully drain any liquid that has formed.
- Heat the other 2 teaspoons of olive oil in a skillet. When hot, add the shallot and cook until softened. Add in the garlic, beef, and chopped mushrooms. Season with sea salt and pepper. Crumble the beef with a wooden spoon and brown.
- Sprinkle the tablespoon of flour over the browned beef and softened vegetables. Stir and cook the flour about 3 minutes. The flour will serve as a roux when combined with the beef fat.
- Add the broth and stir. Bring the broth to a simmer and stir in the Worcestershire and mustard. Let the broth simmer until thickened. Once the mixture is thickened, remove from the heat and stir in the sour cream and the fresh dill. Taste to adjust seasoning.
- Mix the Panko and Parmesan together in a small bowl. Divide the beef mixture and stuff into the 5 mushrooms. Top with the breadcrumbs.
- Bake the stuffed mushrooms until the top is crispy and browned and the mushroom is softened, about 30 minutes.
- Sprinkle with additional fresh dill, and enjoy!
- Serving Size: 1 stuffed mushroom
- Calories: 245
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 52mg