Description
A delicious and healthy twist on the classic stroganoff, featuring mushrooms and zoodles for a vegetarian delight.
Ingredients
Scale
- 2 medium zucchinis, spiralized
- 8 oz mushrooms, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1 cup sour cream (or vegan alternative)
- 2 tbsp olive oil
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onions and garlic, sauté until translucent.
- Add sliced mushrooms and cook until browned.
- Stir in vegetable broth and paprika, simmer for 5 minutes.
- Reduce heat and mix in sour cream, stirring until well combined.
- In a separate pot, lightly sauté the zoodles for 2-3 minutes.
- Serve the mushroom sauce over the zoodles and enjoy!
Notes
- For a gluten-free option, ensure the vegetable broth is gluten-free.
- Feel free to add other vegetables like spinach or bell peppers.
- This dish can be made vegan by using a plant-based sour cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg