Low Carb Vegetarian Mushroom Stroganoff

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  • prep time

    prep time

    5 min

  • cook time

    cook time

    20 min

  • ready time

    ready time

    25 min

Low Carb Vegetarian Mushroom Stroganoff

13 ratings

This low carb friendly vegetarian mushroom stroganoff is encased in a rich and flavorful gravy.

The serving suggestion is to serve over cauliflower rice, however this would work just as well with spaghetti squash or zucchini noodles.

  • Net Carbs

    9.7 g

  • Fiber

    6 g

  • Total Carbs

    15.7 g

  • Protein

    7.8 g

  • Fats

    18.5 g

243 cals

Low Carb Vegetarian Mushroom Stroganoff

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Mushrooms Raw

    Mushrooms Raw

    3 cup, pieces or slices

  • Onions


    ½ small

  • Parsley


    2 tbsp

  • Butter


    2 tablespoon

  • Cauliflower Rice

    Cauliflower Rice

    2 cup

  • Balsamic Vinegar

    Balsamic Vinegar

    1 tbsp

  • Sour Cream

    Sour Cream

    ¼ cup

  • Mustard


    1 teaspoon

  • Garlic


    1 clove

  • Vegetable Stock Pot by Knorr

    Vegetable Stock Pot by Knorr

    0.25 cup

  • Salt


    ⅕ teaspoon

  • Black Pepper

    Black Pepper

    ⅛ tsp

Recipe Steps

steps 8

25 min

  • Step 1

    Melt the butter in a large pan over a low/medium heat.
  • Step 2

    Finely chop the onion and quarter the mushrooms and add to the pan. Fry gently until softened, about 3-4 minutes.
    Step 2
  • Step 3

    Mince the garlic and add to the pan to soften. Season with salt and pepper.
  • Step 4

    Add the balsamic and mustard and stir well.
    Step 4
  • Step 5

    Add the hot stock to the pan and simmer for 5 minutes, giving everything a good stir.
    Step 5
  • Step 6

    While the sauce is simmering, add the cauliflower rice to a small pan with 2 teaspoons of water over a low/medium heat. Heat through for 3-4 minutes.
    Step 6
  • Step 7

    Reduce the heat and stir through the sour cream and parsley, simmer gently until piping hot through.
    Step 7
  • Step 8

    Serve over the cauliflower rice and top with fresh parsley.

Comments 24

  • SplendidAvocado641514

    SplendidAvocado641514 2 months ago

    Delicious! And so quick and easy to make. I did add some paprika.

    • IncredibleKale411480

      IncredibleKale411480 2 years ago

      Enjoyable, easy. High in carb but worth the treat 👌

      • BlithesomeKale403938

        BlithesomeKale403938 2 years ago

        Stroganoff by definition has paprika. You need to add it otherwise it isn't a stroganoff.

        • JaneS

          JaneS 4 years ago

          Very enjoyable, although a bit high in carbs. My fault, should have calculated dinner before I had breakfast and lunch!! Didn’t use Cauliflower rice, but roasted small florets in the oven. Very tasty.

          • recipewriter

            recipewriter 4 years ago

            Thanks so much :)

        • LinDe4511

          LinDe4511 4 years ago

          Tasty, should have sautéed the onions longer

          • Juliel

            Juliel 5 years ago

            Easy to make, super tasty and will definitely be making again.

            • recipewriter

              recipewriter 4 years ago

              Thank you very much :)

          • Juliel

            Juliel 5 years ago

            Also confused re stock pot? Is it concentrate or turned into stock? Also can you freeze? Thank you making this meal this afternoon.

            • Liesbeth

              Liesbeth 5 years ago

              We enjoyed this. I added paprika powder and swapped half the mushrooms for quorn chicken style pieces. Can only stomach cauliflower rice if I fry it crispy. More veggie recipes on here would be appreciated

              • FabulousRadish202839

                FabulousRadish202839 2 months ago

                Have you tried palm hearts? I buy a jar with 5-6 2.5” pieces which I cut into discs. I was not familiar with them. They have a mild artichoke flavor to me — good sub for pasta as long as you drain, rinse, and season them well.

            • hibbarka

              hibbarka 5 years ago

              I’m confused about the stock ingredient. Do I add 1/4 cup of hot stock to the recipe (as opposed to 1/4 cup stock concentrate)? I don’t have this brand but assume I can use Better Than Bouillon.

              • Fleur

                Fleur 5 years ago

                Love it, I found that the balsamic gave it that extra punch of flavour!

                • recipewriter

                  recipewriter 5 years ago

                  Thanks so much :)

              • Anonymous

                Anonymous 5 years ago

                Overall good. I’m not sure what the point of the balsamic vinegar is, though.

                • recipewriter

                  recipewriter 5 years ago

                  Thank you for your feedback, I am glad you like the recipe. The balsamic adds a little sweetness and acidity to the recipe.

              • samkatembela40dd

                samkatembela40dd 6 years ago

                Would love to find more vegetarian keto recipes- any ideas where I could find lots of ideas?

                • MsDachshund

                  MsDachshund 2 years ago

                  Low Carb and Keto are basically the same. Both are very low carbs. The difference is the amounts of protein and fat. Keto diet uses more fat than protein. Low carb is high protein lower fat. Both are excellent diets but usually one works better than the other for people. I found from friends I know on these diets that’s us pretty much 50/50 on results. Adjust your macros according to what works for you. I do more higher protein because I cook for some who needs a lower fat diet. So the Lowcarb higher protein works for both of us.

                • Trina

                  Trina 5 years ago

                  Rose Elliott’ has written a low carb diet book, but when you read it it is actually a Keto diet. It got me through the first six weeks, and iT has some very useful recipes in.

                • T

                  T 5 years ago

                  Read the book Ketotarian

              • amybuzick

                amybuzick 6 years ago

                I really want to try this, but I can't do dairy. Do you think coconut cream would work?

                • recipewriter

                  recipewriter 6 years ago

                  I think it should work, or you could try coconut milk yogurt - this may be similar in flavor to sour cream!

              • MandileaBe847

                MandileaBe847 6 years ago

                Super yummy! We added shredded Colby Jack to make it a bit creamier.

                • recipewriter

                  recipewriter 6 years ago

                  Great - so glad you enjoyed the recipe, the cheese addition sounds perfect :)