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STUFFED MUSHROOM CASSEROLE RECIPE
Wendy Zitzman
Prep Time
Prep Time
15
minutes
mins
Cook Time
Cook Time
30
minutes
mins
Total Time
Total Time
45
minutes
mins
Servings
Servings
6
servings
Calories
Calories
157
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
▢
½
tsp
black pepper
Instructions
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
Notes
Entire recipe makes 6 servings
Serving size is about 1/2 cup
Nutrition
Nutrition Facts
STUFFED MUSHROOM CASSEROLE RECIPE
Amount per Serving
Calories
157
% Daily Value*
Fat
8.4
g
13
%
Saturated Fat
4.4
g
28
%
Cholesterol
73
mg
24
%
Sodium
657
mg
29
%
Potassium
311
mg
9
%
Carbohydrates
9.7
g
3
%
Fiber
1.7
g
7
%
Sugar
2.9
g
3
%
Protein
13.5
g
27
%
Calcium
190
mg
19
%
Iron
2.9
mg
16
%
* Percent Daily Values are based on a 2000 calorie diet.