This healthy mushroom stroganoff is a great replacement for traditional Russian beef stroganoff. Made with brown mushrooms, Greek yogurt and brown rice pasta (my favourite for this recipe), this vegetable stroganoff is hearty and healthier than traditional heavy cream version.
I was pleasantly surprised to see that even without meat and being full of pasta it has a whopping 20 g of protein per serving. Those mushrooms, pasta and yogurt. I used 2% organic Greek yogurt I found at Costco. I prefer it to 0% because it’s creamier and is better for us.
I’m so proud of myself and kids with this vegetarian mushroom stroganoff. I’ll tell you why.
Even 6 months ago my kids wouldn’t eat mushrooms. It was killing me because cremini mushrooms have so much flavour and make a great meat substitute. Then I made Parmesan mushrooms around Christmas and surprisingly they ate them. I guess all that cheese. Then it hit me they might like mushrooms not chopped but rather whole. Yep, bingo. I can’t say they both love them but definitely warming up to them. My 4 year old was specifically picking out mushrooms in his mushroom stroganoff. Wow! We also played a game who can “fish” for mushrooms with a fork since they are so round and wiggly.:) That worked too.
Do your kids eat mushrooms? Try these kid friendly mushroom dinner ideas:
Healthy Mushroom Stroganoff
Healthy Mushroom Stroganoff Recipe made creamy with Greek yogurt and brown rice pasta for a healthier classic comfort food experience.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
Ingredients
- 4 cups brown rice (GF) or whole wheat short pasta, uncooked (I used fusilli)
- 1 large onion, chopped
- 3 tbsp butter, salted
- 3 lbs brown mushrooms, small whole and large halved (washed)
- 2 cups chicken broth, low sodium
- 2 tbsp non-GMO cornstarch
- 1 cup Greek yogurt, plain (I used 2%)
- 1 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1/4 cup parsley or dill, finely chopped
Instructions
- Cook pasta al dente as per package instructions.
- In the meanwhile, preheat large deep skillet on medium heat and melt butter. Add onions and cook for 3 minutes, stirring occasionally. Push onions to the sides of skillet and add mushrooms in the middle, increasing heat to medium – high. Cook for 10 minutes uncovered, stirring occasionally.*
- In a medium bowl, whisk chicken broth with cornstarch and add to the skillet. Bring to a boil, reduce heat to low and let sauce simmer for a few minutes or until thickened. Remove skillet from heat** and slowly add Greek yogurt, stirring until smooth and creamy. Add pasta, gently stir. Serve hot sprinkled with fresh dill or parsley.
Store: Refrigerate covered for up to 2 days. Freeze in an airtight container for up to 3 months.
Notes
*I once covered the skillet while cooking mushrooms and the dish was too watery. **It is important to remove skillet from heat before adding yogurt to prevent it from separating.
Did you make this recipe? Please give it a star rating in the comments.
This was delicious!
★★★★★
Easy to make and a pleasant change from eating meat.
★★★★
I have made this several times and we really enjoy each time. This is a great base recipe and I like to add some shallots, garlic, Worcestershire sauce and top the individual servings with a bit of Parmesan. I know the cheese adds some calories, but a little goes a long way and it is worth it for us! Thanks so much for the great recipe!
A little cheese won’t make you unhealthy. I used to be a crazy strict dieter when I made this recipe, so go for cheese I would say now, a bit.:) Glad you enjoyed it!
Why do you add chicken broth instead of beef broth?
Because this is not beef stroganoff and because that is what I always have on hand. You can use any broth.
I was just wondering if you have ever added curried chicken to this. Curried chicken (to me) is different from chicken curry. Chicken is in the pan with the curry ingredients and the curry soaks into the chicken while it cooks. Any chicken, however, can be curried chicken, just by adding separately-cooked curry to it.
I know what you mean. I haven’t tried but I cook chicken like this sometimes and I think it would be good in this recipe. Why not?!
If useing fusilli, how much dry pasta do you cook?
4 cups.
I was wondering what flavours you could add to make it very flavourful. I kept the lid off when cooking the mushrooms but the let out a lot of water so it tasted VERY watery. It was pretty good other than that so I was wondering if you could suggest herbs or spices to add a kick of flavour. Thanks in advance and it was an awesome dish!
Hi Kelsey. I know what you mean. This mushroom stroganoff is lighter, I get it. Now I would use 10% Greek yogurt. It will help with waterness from mushrooms. Spices wise I think chicken or mushroom stock would be great but you don’t want to water it down so I would add one of those organic bouillon cubes. I buy Bio smth brand but any work. Hope this helps. Oh, you could also buy organic condensed cream of mushroom soup.It is not cheap but…Pacific brand has one.
I’ve used the Pacific organic cream of mushroom soup in my stroganoff. It’s great and doesn’t have anything in it that triggers my MSG sensitivity. I make mine with Gardein crumbles instead of beef and it’s very filling.
Yes, I like that soup. Pricey but worth it.
Looked good until that corn starch… is it really necessary? Corn = poison for me.
Nothing wrong with organic cornstarch or anything corn unless you have allergy to it. It thickens the sauce. Use any other thickener of choice like flour, arrowroot powder or xantan gum. How much no idea.
That’s so simple!!! I love a good stroganoff but often hate the high calories not to mention that I don’t digest red meat well. Thanks for sharing 🙂
Nobody should digest red meat often so feel like a lucky one that’s immune to it. You are not missing out on anything except health problems!
My 5 yr. old does not like mushrooms, unfortunately. We try and get him to try a bite of everything we serve, but sometimes that entails him touching it to his tongue and declaring that he doesn’t like it. I think texture if a big issue for him. Then there are times when he willingly tries things without us asking him to. Once we ordered Chinese takeout and he wanted to try the broccoli. I don’t understand how he works sometimes. 🙂 I just wish he was a little more adventurous in eating. All in due time I suppose.
Depends on a kid and age too. My 8 year old is easy but my 4 year old is hard. However, he is slowly getting better because growing up and I keep offering. I also know what texture he doesn’t like. Like jake goes into smoothies and wraps are served deconstructed lol. Just keep offering! Broccoli is a mystery to me how so many kids don’t mind it!!!
Being a Russian Gal, I have this great love of beef stoganoff. But I love how you used 3 pounds of mushrooms in here. Also have a few blood sugar issues and mushrooms are actually really good for regulating. Plus, makes pasta more edible for me. So I love this. My Russian and Ukrainian grandma would be proud if I made this =)