Vegan Portobello Stroganoff

Vegan Portobello Stroganoff

 Made  times
Percy Lee Owen 9

"A vegan version of an old classic. Meaty marinated portobellos give this dish the taste and mouth-feel of the original."
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1 h 10 m servings 259 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 259 kcal
  • 13%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 25.9g
  • 8%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 778 mg
  • 31%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Whisk vegan sour cream, 1/2 cup water, minced onion, flour, vegan bouillon, garlic powder, basil, and black pepper in a bowl. Cover and refrigerate.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Whisk red wine, olive oil, soy sauce, balsamic vinegar, and garlic in another bowl.
  4. Arrange mushroom caps with gill sides up in a baking dish and pour red wine mixture on top. Marinate for 20 minutes, then cover baking dish with aluminum foil.
  5. Bake mushrooms in the preheated oven for 30 minutes. Remove foil, flip mushrooms, and continue baking until very tender, about 10 minutes more. Set aside to cool; dice mushrooms.
  6. Heat a saucepan sprayed with cooking spray over medium heat. Cook and stir mushrooms in sauce pan until lightly browned, about 5 minutes; reduce heat to low.
  7. Stir sour cream sauce into mushrooms. Continue to cook and stir until thickened, 1 to 2 minutes more. If the sauce becomes too thick, stir in 1/4 cup water.


  • Cook's Notes:
  • I use Edward & Sons Not-Beef bouillon.
  • Serve with cooked bow-tie pasta.


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I have made this dish a couple of times already. I use all the same ingredients, but I don't follow the directions exactly, because I thought it was a bit complicated with too many bowls, extra ...

WOW - this was really very good! I made it for a meat-loving dad and brother and they went back not just for seconds, but until it was all gone! I'll admit, I did cheat a little and not make i...

My vegan son loved this! I added about 3 tablespoons of the liquid from the mushrooms into the sauce and it made a huge difference.

Very good! Definitely fulfilled the creamy, meaty pasta craving! Next time I will perhaps not add "all" of the marinade to the cream sauce. And I will follow the other reviewer's recommendation ...

Really tasty and very easy! We had all the ingredients in our non-vegan home aside from Vegan Sour Cream and No-Beef Bouillon. Will definitely make it again!

This is/was a delicious Sunday Dinner today. I used what ingredients were available at my home, so substitutions were made. Instead of 8 ounces vegan sour cream, I used 3/4 container of Daiya P...

I forgot the flour but it was still AMAZING. My meat loving family said it was hit! A definite repeat. I highly recommend this dish over tri-colored quinoa.

I put a little more wine - and marinated it just in that. It was super tasty as is. Next time I would use garlic powder instead of minced because the texture of the minced garlic was weird to ...

great recipe. I sauteed onion, garlic, mushrooms on the stove ( left out the oven part.) then added the marinade concoction. then added the sour cream concoction. the vegan sour cream is no...

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