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 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. This Stuffed Mushroom Casserole Recipe an absolute winner.

stuffed mushroom casserole


Calories157 kcal
Carbohydrates9.7 g
Fat8.4 g
Protein13.5 g
3.75 from 16 votes
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes


Servings: 6 servings
  • 16 oz mushrooms - (sliced)
  • 2 stalks celery - (diced)
  • 1 medium onion - (diced)
  • 3 garlic cloves - (minced)
  • 1 cup whole wheat Panko breadcrumbs
  • 2 oz Parmesan cheese - (grated)
  • 1 cup reduced fat mozzarella cheese - (shredded)
  • 2 eggs
  • 1 tbsp light butter
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • 1 tsp salt
  • ½ tsp black pepper


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


Entire recipe makes 6 servings
Serving size is about 1/2 cup


Calories: 157 kcal (8%)Carbohydrates: 9.7 g (3%)Protein: 13.5 g (27%)Fat: 8.4 g (13%)Saturated Fat: 4.4 g (28%)Cholesterol: 73 mg (24%)Sodium: 657 mg (29%)Potassium: 311 mg (9%)Fiber: 1.7 g (7%)Sugar: 2.9 g (3%)Calcium: 190 mg (19%)Iron: 2.9 mg (16%)
Tried this recipe?Mention @laalooshrecipes or tag #laaloosh!

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As your average, every day, All American woman, I look forward to sharing with you my thoughts and ideas on many different topics that interest me such as dieting, health & fitness. Trust me when I tell you that this is one site you NEED to bookmark! I have the most amazing recipes with Weight Watchers Points that you won’t believe are low calorie! As an avid Weight Watchers follower, I have learned so many helpful tips and tools over the years that I am eager to share.


  1. Priscilla Smith Reply

    This recipe is very good and forgiving if you make a mistake. I am always trying to add veggies to my meals

  2. Carol Atkinson Reply

    How would one go about adding fresh crab to this recipe? I’m challenged to bring a crab dish and this recipe sounds so good….What do you think?

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

  4. 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. Kathy Franklin Janhsen Reply

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

  6. Christine Davis Reply

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

    • LaaLoosh Reply

      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. :)

    • Kathy Franklin Janhsen Reply

      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 Reply

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

3.75 from 16 votes (16 ratings without comment)

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