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Mushroom Spinach Crockpot Stroganoff

Here’s a recipe for mushroom spinach crockpot stroganoff that your family is sure to love.  This vegetable version of the classic comfort food is the perfect way to transition from Winter to Spring!

Mushroom Spinach Crockpot Stroganoff

Contributing post from Jill @ The Galactagoddess

My family could take or leave meat, which is quite contrary to the way that Kelly’s family eats. (Wouldn’t it be a very boring world if we were all the same?!) Don’t get me wrong, chicken is still a staple in our house and my four-year-old recently told us that bacon was his favorite “meat food”, but I, personally, don’t eat red meat…so, my husband and children reserve it for when they are out or dining in other people’s homes.

I’m a pretty nostalgic person and I often find myself reminiscing about the food that my parents made when I was living with them (a very, very long time ago). I often challenge myself to take those old favorites (such as beef stroganoff) and adapt them to my current eating style.

Sometimes, something very magical occurs…

Mushroom Spinach Crockpot Stroganoff

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Mushroom Spinach Crockpot Stroganoff


  • Author: Kelly McNelis
  • Yield: 6 servings

Description

Serve your mushroom spinach crockpot stroganoff with egg noodles and a big green salad.


Ingredients

  • 1 tablespoon butter
  • 10oz baby portobello mushrooms; quartered
  • 12oz white mushrooms; quartered
  • 1 medium onion; diced
  • 2 cloves of garlic; minced
  • 1/2 cup broth (vegetable, chicken or beef)
  • 8oz sour cream (1 cup)
  • 2 tablespoons ketchup
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon black pepper
  • 1.5 teaspoons paprika
  • 8oz cream cheese
  • 2.5oz fresh baby spinach (about 4 cups)

Directions

  1. Place butter, mushrooms, onion and garlic in crockpot.
  2. In a separate bowl, mix together broth, sour cream, ketchup, Worcestershire sauce, black pepper, and paprika.
  3. Pour mixture over mushrooms.
  4. Cook on “low” for 7 1/2 hours.
  5. Add cream cheese and spinach.
  6. Cook on “low” for 1/2 hour or until everything is heated through and spinach is wilted.

Mushroom Spinach Crockpot Stroganoff

Thoughts or questions? Please leave a comment below. I’d love to hear from you.


Jill Petrush RodgersJill Petrush Rogers is a full-time working Mama to two very active little boys, ages 4 years & 17 months. After becoming a Mama, she realized that her mission is to help others meet and/or exceed their own personal breastfeeding goals.  And so, she became a Certified Lactation Counselor.  You can follow Jill’s personal journey on her blog The Galactagoddess and on Facebook.

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Jessica
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Jessica

This sounds delicious! My mom made beef stroganoff on a regular basis when I was a kid, so I’m looking forward to trying this version. Can this be prepared and frozen ahead of time?

Amanda
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Amanda

Sounds amazing…but the ketchup seems a bit odd; is it necessary?

Bren Heck
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Bren Heck

Ketchup is what I use in my traditional stroganoff for richness. I would say yes.

Angela
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Angela

This recipe has two 7 1/2 hour cooking steps. Is that a typo or does it take that long?

Heather
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Heather

This sounds yummy! So to make this a freezer meal do you just throw all the ingredients into a freezer bag? Thanks!

Claude
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Claude

Is it possible to freeze this recipe in a bag before cooking?

Becky
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Becky

Made this tonight, but my hubby has to have meat in everything. So I browned some stew meat and added it to the beginning of cooking. It was AMAZING! He went crazy over it. Thanks so much!