Stuffed Mushroom Casserole Recipe – 3 Points +

Stuffed Mushroom Casserole

If you’ve ever had stuffed mushrooms appetizers a party or dinner, then you know how delicious those succulent little devils are! So, after seeing a few versions pop up on the Internet lately, I decided to make my own, low calorie Stuffed Mushrooms Casserole that would fulfill all the taste requirements of traditional stuffed mushrooms, but still be a good Weight Watchers Recipe. I added in some savory seasonings like thyme and sage, which remind me of Thanksgiving stuffing. And I used Panko breadcrumbs to keep it light, but still bread-y (yes, that is a word, ok?) It was absolutely delicious! Covered in ooey, gooey mozzarella cheese, and very satisfying, this guilt free Weight Watchers casserole recipe was a real hit. It goes perfectly with your favorite chicken or turkey entree and heats up very nicely as leftovers the next day. Just 3 Points + for a half cup serving makes this Stuffed Mushroom Casserole Recipe an absolute winner.

Stuffed Mushroom Casserole

Shake things up with the delicious and unique low calorie casserole recipe that puts stuffed mushrooms into a new form. Savory and satisfying, it makes an excellent Weight Watchers side recipe for your favorite main course.

Ingredients

  • 16oz mushrooms, sliced
  • 2 stalks celery, diced
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 cup Panko breadcrumbs
  • 1/4 cup Parmesan cheese
  • 1 cup reduced fat mozzarella cheese, shredded
  • 2 egg whites
  • 1 tbsp light butter
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

  1. Preheat oven to 400 degrees and spray a 2qt casserole dish with an olive oil mister or non-fat cooking spray.
  2. In a medium, nonstick skillet melt butter over medium high heat. Add in onions and celery, and cook until tender, about 5-7 minutes.
  3. Add in mushrooms, garlic, thyme, sage and salt and pepper, and cook until mushrooms are soft, about 5-7 minutes.
  4. Transfer mushroom mixture to a large bowl, and stir in all remaining ingredients, except for the shredded mozzarella.
  5. Pour into prepared casserole dish and top evenly with the shredded mozzarella.
  6. Place into oven and bake until cheese becomes golden and bubbly, about 10-15 minutes.

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 6

Culinary tradition: USA (General)

Entire recipe makes 6 servings
Serving size is about 1/2 cup
Each serving = 3 Points +

PER SERVING: 137 calories; 5g fat; 11g carbohydrates; 11g protein; 2g fiber

Comments

  1. Going to make tonight, sounds yummy!

  2. I tried this tonight and it was delish! I’m wondering if you can freeze it for leftovers?

  3. Vicki Anderson says:

    We LOVED this!

  4. Brittany says:

    I made this for lunch and it is great. I didn’t have the proper amount of all of the ingredients but it came out great anyway. I used less than 1/4 cup panko, 1 tbsp parm and 1/2 cup mozz on top and it was really good. You can probably cut the ingredients too and save a bunch of calories. The whole recipe ended up being about 600 calories total

  5. Made this to go with grilled pork tenderloin tonight. Delicious!

  6. I put all the ingriedients into the weight watchers calculator online and for 6 servings, I’m coming up with 5 points??

    • The problem is that I have found the Weight Watchers Recipe Builder to be very inaccurate, as it uses averages of nutritional data from many different brands. When I calculate the Points for each of my recipes, I total up all of the data from the food labels that I use, and then divide it by the number of servings. This is the best way to get the most accurate info, and I encourage you to do the same when making yours. :)

    • RE: Points Plus values: WW Recipe Builder will add points for cooked vegetables as a part of a larger recipe, which is probably why you’re getting a higher count.

      Personally, I never count cooked vegetables…

  7. Debbie Montique says:

    Made this tonight and it is absolutely SCRUMPTIOUS!!!!! WINNER, WINNER! Thanks so much for sharing your awesome recipes with us!

  8. deborahpucci says:

    Sounds delicious!

Speak Your Mind

*

You might also likeclose