Stuffed Mushrooms Parmigiana Weight Watchers Food

GARLIC PARMESAN-STUFFED MUSHROOMS RECIPE BY TASTY

Garlic Parmesan-Stuffed Mushrooms Recipe by Tasty image

Here's what you need: mushrooms, canola oil, garlic, kosher salt, black pepper, cream cheese, italian breadcrumbs, shredded parmesan cheese, fresh parsley, kosher salt, black pepper, fresh parsley

Provided by Tasty

Yield 15 servings

Number Of Ingredients 12

Ingredients

15 mushrooms
1 tablespoon canola oil
2 tablespoons garlic, chopped
½ tablespoon kosher salt
½ tablespoon black pepper, freshly ground
8 oz cream cheese, softened
¼ cup italian breadcrumbs
½ cup shredded parmesan cheese, divided
2 tablespoons fresh parsley, chopped
1 teaspoon kosher salt
1 teaspoon black pepper, freshly ground
fresh parsley, chopped, to garnish

Steps:

Preheat oven to 350° F (180°C).
Cut the stems off of each of the mushrooms and finely chop them, setting the mushroom caps aside for later.
Heat the oil in a pan over high heat. Cook the chopped stems with the garlic, salt, and pepper for about six to eight minutes, constantly stirring. Be careful not to burn the garlic. Remove from heat.
In a medium bowl, combine cooked stems, cream cheese, breadcrumbs, half of the parmesan, parsley, salt, and pepper, mixing until evenly combined. The mixture should be extremely thick.
Space out the mushroom caps evenly on a baking sheet, upside down. Spoon a generous amount of the cream cheese mixture on top of each mushroom.
Top each mushroom with a sprinkle of parmesan cheese. Bake for 20 minutes.
Garnish with a sprinkle of parsley, then serve!
Enjoy!

Nutrition Facts : Calories 91 calories, Carbohydrate 4 grams, Fat 6 grams, Fiber 0 grams, Protein 3 grams, Sugar 1 gram

STUFFED MUSHROOMS PARMESAN (FUNGI ALLA PARMIGANA)

Stuffed Mushrooms Parmesan (fungi Alla Parmigana) image

Make and share this Stuffed Mushrooms Parmesan (fungi Alla Parmigana) recipe from Food.com.

Provided by Kim D.

Categories Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb mushroom, with caps
2 tablespoons olive oil
1/4 cup chopped onion
2 cloves garlic, finely minced
1/3 cup dry breadcrumbs
3 tablespoons grated parmesan cheese
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon oregano

Steps:

Grease a shallow baking pan, large enough to hold the mushrooms in a single layer.
Clean mushrooms.
Cut off stems and save.
Place mushrooms in prepared pan, cut side up.
Finely chop mushroom steams.
Heat oil in skillet and saute steams, onion and garlic.
Cook slowly until onions and garlic have slightly browned.
Add the bread crumbs, Parmesan, parsley, salt and oregano; Mix well.
Scoop spoonfuls of mixture onto each mushroom.
Sprinkle a little olive oil on top of mushrooms.
Bake at 400°F for 15-20 minutes or until mushrooms are tender and tops are slightly brown.

STUFFED MUSHROOMS - WW STYLE

Stuffed Mushrooms - Ww Style image

I found this recipe off of the community bulletin board on Weight Watchers for low calorie stuffed mushrooms. They were so good!!! Definitely try these. The recipe called for 3 cups of mushrooms but I was only making four large caps so this is what I did. You can definitely scale this recipe.

Provided by citygirl716

Categories Vegetable

Time 25m

Yield 4 stuffed mushroom caps, 2 serving(s)

Number Of Ingredients 3

Ingredients

4 large mushroom caps
4 (3/4 ounce) wedges Laughing Cow light garlic and herb cheese
1/4 cup Italian style breadcrumbs

Steps:

Unwrap cheeses and place in microwave for 30sec to minute to soften.
Combine together crumbs, mushroom stems and cheese.
Take spoonfuls and fill mushroom caps. Place mushroom caps filling side up on UNGREASED cookie sheet.
Cook 20 min at 400 degrees Farenheit or until stuffing is lightly browned on top.
Let cool, then serve. Mushrooms will be juicy.

Nutrition Facts : Calories 63.5, Fat 0.9, SaturatedFat 0.2, Sodium 101.1, Carbohydrate 11.2, Fiber 1.1, Sugar 1.6, Protein 3.2

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