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.

0 from 0 votes
stuffed mushroom casserole
STUFFED MUSHROOM CASSEROLE
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
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.
Servings: 6 servings
Calories: 157 kcal
Ingredients
  • 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
  • 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
Recipe Notes

Entire recipe makes 6 servings

Serving size is about 1/2 cup

Each serving = 5 Points*

*based only on ingredients that have an SP Freestyle value

Nutrition Facts
STUFFED MUSHROOM CASSEROLE
Amount Per Serving
Calories 157 Calories from Fat 76
% Daily Value*
Total Fat 8.4g 13%
Saturated Fat 4.4g 22%
Cholesterol 73mg 24%
Sodium 657mg 27%
Potassium 311mg 9%
Total Carbohydrates 9.7g 3%
Dietary Fiber 1.7g 7%
Sugars 2.9g
Protein 13.5g 27%
Calcium 19%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.

13 Comments

  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!

Write A Comment

Pin It