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Mushroom Spinach Crockpot Stroganoff


  • Author: Kelly McNelis
  • Yield: 6 servings 1x

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.