Skip to main content

Cart

Join Freezer Meal Pro today for a one-time fee!

Join Now

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

Print

Mushroom Spinach Crockpot Stroganoff


  • Author: Kelly McNelis
  • Yield: 6 servings 1x

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.

Subscribe
Notify of
guest
81 Comments
Inline Feedbacks
View all comments
Jessica
Jessica
7 years ago

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?

Denise :)
6 years ago
Reply to  Kelly McNelis

I know this is long after the original post, but when you said above that if you were freezing ahead, you’d still add the sour cream toward the end of the cooking time, did you mean cream cheese? Or should I hold *both* the sour cream and the cream cheese out from the freezer baggie?! Thank you!! 🙂

Caitlin
Caitlin
5 years ago
Reply to  Kelly McNelis

Would you wait to add the spinach too or would you freeze it with the rest?

Amanda
Amanda
6 years ago

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

Bren Heck
Bren Heck
6 years ago
Reply to  Amanda

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

Angela
Angela
6 years ago

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

Heather
Heather
6 years ago

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

Briea
Briea
6 years ago
Reply to  Kelly McNelis

Cream cheese at the end or sour cream at the end? In one post you said sour cream and then today cream cheese. New follower and terrible cook trying to do better haha Thanks!!

Rebecca
Rebecca
6 years ago
Reply to  Kelly McNelis

I followed the recipe and when I left it to cook for 7.5 hours, it burned pretty bad. Any ideas to prevent this?

Victoria
Victoria
4 years ago
Reply to  Kelly McNelis

Am I correct that I take all of the ingredients raw and put them in a freezer bag (except cream cheese) then freeze. Day of cooking put everything in the crock pot. Do I cook garlic and onions before putting in the freezer bag? Thank you!!!

Claude
Claude
6 years ago

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

Becky
Becky
6 years ago

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!