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Mushroom Spinach Crockpot Stroganoff

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

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Mushroom Spinach Crockpot Stroganoff


  • Author:
  • Yield: 6 servings

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.

70 Comments

  • Jessica says:

    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?

    • Kelly says:

      Yes, I think so. I would still add the sour cream toward the end of the cooking time though. I’m not sure how it would do all day in the crock.

  • Amanda says:

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

  • Angela says:

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

    • Kelly says:

      The cooking time is the same regardless of whether it is cooked fresh or frozen first. If you decide to freeze you don’t do any cooking ahead of time.

  • Heather says:

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

  • Claude says:

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

  • Becky says:

    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!

  • Katie says:

    Personally I would wait to add the sour cream as well. Sour cream left in heat that long gives it a texture that is slightly chunky. I always wait to add sour cream when cooking until the end but decided to give this recipe a try as directed and was slightly disappointed in the texture. Otherwise this is a fantastic recipe- thank you!

  • Tiffany says:

    If I just want to cook this instead of using my crockpot in a pinch, any suggestions?

    • Kelly says:

      I think you could make it on your stovetop. I would saute the spinach and mushrooms with the butter, garlic, and onions and then add everything else. Yum.

  • Deanna says:

    I am a Big Time electric pressure cooker fan. …..How do you think this would do in a pressure cooker, and cook time suggestions?

  • Crystal says:

    I would like to try this, but am hesitant to put sour cream in the crock pot all day. Even when making regular stroganoff, ive always added the sour cream after the heat is off. Cream cheese on the other hand ive seen used in the crock pot all day with no issues. I guess what im wanting to know is, are you SURE its supposed to be the sour cream in at the beginning and the cream cheese at the end? Sorry to question you again after someone else already did, i just want to be very sure! Thanks 🙂

    • Kelly says:

      Yes, that’s exactly how I made it, but you’re welcome to switch them or make it however you want. I’m confident that the taste will be the same as long as you use the right ingredients.

  • Kristen says:

    Cover or not to cover? I just assumed cover it…after 3 hours, I’m worried.

  • Holly says:

    I just made this tonight and all I can say is WOW! This was absolutely amazing! For the meat eaters in our house, I put a pound and a half of stew meat in a small crockpot with gravy and onion and let it cook all day as well. They then just added it to their plates. But this received 5 thumbs up from my family, including my 10 month old grandson! 🙂 This recipe is definitely a keeper!

  • mary says:

    Will this heat up ok? I am cooking in crock pot but cannot eat until tomorrow. Will the cream cheese and spinach be ok if I add it now and heat up tomorrow or will the spinach be too wilted? HELP???

  • Catherine says:

    can i use rice cooker instead of Crock pot? or is there other way to cook it past?

  • Chrissy says:

    Can I substitute cream cheese with anything else? My significant other doesn’t like cream cheese. Thanks!

  • Jasmine says:

    What do you mean wait to the end like how long to wait for sour cream and cream cheese 1 hr left or 2?

  • Ashlie says:

    Hey, I would like to add ground turkey to this, should I cook it first? Or put it in raw?

    • Kelly says:

      You can do either one. If you add it raw you’ll need to break it up before serving.

    • Cicely Smith says:

      Ashlie, i’ve never had good luck with ground turkey cooking in the Crock Pot. it seems to soak up and the awkwardly melt into the sauce, with an unpleasant texture.

      how did yours turn out? browned first, or added raw?

  • Litzapie says:

    I’m making this on the stove and have eliminated beef from my food plan but loved stroganoff as a kid so thank you for this idea. I’m anticipating my family’s response while the pan simmers. I can hardly wait….

  • Nicole says:

    Any thoughts on using kale in place of the spinach?

  • Margarita says:

    Nobody asked where to find fresh white mushrooms. I’ve only seen dried ones. Where did you find them?

  • Shelley says:

    Absolutely love this! I made it on the stove and it was just as good.
    Is there nutrition information anywhere?

  • Kate says:

    Loved it, for those wondering the sour cream added at the beginning of the recipe was just fine, I froze it along with everything else, except the cream cheese and it cooked wonderfully.

  • […] In this warm weather, many people opt to eat lighter food that is easy on the stomach. Mushroom spinach stroganoff fits the bill being a vegetable version of a famous comfort food that you and your family will love. The dish requires simple ingredients such as sour cream, onion, garlic, ketchup, vegetables, and mushrooms. This dish is very simple to make, and thanks to your crockpot, you won’t have much work to do. Find the recipe here. […]

  • […] In this warm weather, many people opt to eat lighter food that is easy on the stomach. Mushroom spinach stroganoff fits the bill being a vegetable version of a famous comfort food that you and your family will love. The dish requires simple ingredients such as sour cream, onion, garlic, ketchup, vegetables, and mushrooms. This dish is very simple to make, and thanks to your crockpot, you won’t have much work to do. Find the recipe here. […]

  • Heather says:

    Does this absolutely need to be done on the low setting or can you do it on the high setting for a shorter time? Thanks!

    • Heather, you can do it on a high setting. Usually the time can be cut in half. Since there is no meat in this recipe, you really have nothing to worry about as far as ingredients cooking long enough. Just make sure nothing burns.

  • Luke says:

    So is this supposed to be a healthier version of a normal beef stroganoff or something? Hardly seems like it with all the sour cream, ketchup, cream cheese and butter..

    • Luke, Ha! I never said it was healthier, but I am a firm believer in “everything in moderation”. If you want to skip all of those ingredients I’m happy to help you find a recipe without them. Let me know!

  • Nicole C says:

    I’ve just been given a crock pot as a gift – this is my first recipe and its cooking right now!
    Thanks for a clear and simple recipe 😊

  • CJ says:

    I made this tonight and it smelled good throughout the day. When it came time to add the spinach and cream cheese, I took off the lid and the liquid looked like it had curdled! (Sour cream?) It was brand new sour cream and I followed your directions as written. What do you think may have happened? So bummed.

    • Kelly says:

      Oh no! Do you have a high-powered crockpot? How long was it cooking? I’m so sorry – what a terrible disappointment.

      • CJ says:

        Just a standard Crockpot. It was cooking for 7 hours. Strange. 🙁

        • Cicely Smith says:

          oh no!

          was there anything acidic in your dish? like any thing lemony or vinegar based?

          did you stir it at all?

          i’m making this recipe today, and found myself rethinking several add ins, for worry that the sour cream would curdle

          i substituted Tempura sauce for the Worcestershire, which is bit vinegary. so i’ve been stirring it every couple hours.

          4 hours in and everything’s still going well!

          • Kelly McNelis says:

            I don’t recommend stirring while cooking because it releases the heat from the crockpot.

  • Meredith says:

    When do you freeze this? I found the recipe on a list of Crockpot Freezer Meals.

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