Vegan Portobello Stroganoff

Vegan Portobello Stroganoff

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"A vegan version of an old classic. Meaty marinated portobellos give this dish the taste and mouth-feel of the original."

Ingredients 1 h 10 m {{adjustedServings}} servings 259 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • 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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  • 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.
Tips & Tricks
Portobello Mushroom Burgers

See how to make the steak of veggie burgers!

Vegan Bean Taco Filling

See how to make a hearty, spicy bean filling for tacos and burritos.


  • Cook's Notes:
  • I use Edward & Sons Not-Beef bouillon.
  • Serve with cooked bow-tie pasta.
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Reviews 19

  1. 24 Ratings


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 time for marinading and an oven. Instead I threw the mushrooms and onion (I use fresh onion) into a deep skillet with the marinade sauce. I sauteed that until it is soft, about 5 minutes, then I add the sour cream sauce and toss for 1-2 minutes like it says. Then I toss in pasta. So much easier like this and it tastes great. I can't say how it compares to the original recipe, but I like the way mine turned out and it is a lot easier for me. The only ingredient I omitted is the wine because I don't have it. My hubby also really likes this and compliments it everytime I make it.

Stirring up Trouble

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 it vegan, I added a little cream cheese to finish it off. I also sauteed some onions in butter. I know, I know, not the exact recipe, but OH so GOOD! This is going to be a regular recipe for me and I will do it vegan. Btw - also did some Shitake mushrooms with it and as others suggested, added the marinade into the cream sauce (yes, all of it). Absolutely delicious!


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.