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Portobello mushroom stroganoff over egg noodles
Soy-Free, Vegetarian, <600 Calories
1 Serving, 550 Calories/Serving
20–25 Minutes (Conventional oven)
3–4 Minutes (Microwave oven)
Sound off for this vegetarian stroganoff. Our triple-mushroom take is here with three times the earthy attitude—portobello, cremini, and porcini—in our rich, velvety sauce.
Ingredients
- Mushroom stroganoff sauce (organic mushrooms - organic onions - Sunbasket vegetable stock - organic heavy cream - organic Greek yogurt - sherry cooking wine - extra virgin olive oil - garlic puree - arrowroot powder - kosher salt - porcini powder - dried thyme - parsley - white pepper - sweet paprika)
- Egg noodles
- Organic portobello mushrooms
- Organic green beans
- Extra virgin olive oil
- Kosher salt
- Black pepper
Nutrition per serving
Calories 550, Total Fat 32g (41% DV), Sat. Fat 11g (55% DV), Trans Fat 0g, Cholest. 90mg (30% DV), Sodium 1040mg (45% DV), Total Carb. 54g (20% DV), Fiber 6g (21% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 14g
Contains:
Milk, Eggs, Wheat
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Heat, Season, and Serve
We delivered this meal fresh because it tastes best that way (heated of course!). If you need to freeze it to cook later, no worries, that works too.
Remove plastic from tray and sprinkle with 1 tablespoon water.
Microwave: Cook 3–4 minutes (6–8 if frozen).
Oven: Cover with foil and bake at 425°F, 20–25 minutes (35–45 if frozen, stirring after 20 minutes).
We seasoned this lightly. Add salt and pepper to your heart’s content.
Ovens may vary. Per USDA recommendations, heat to at least 165°F. Do not expose tray to open flame or direct contact with heating element.