Best Stuffed Mushrooms Parmigiana Weight Watchers Recipes

STUFFED MUSHROOMS - WW STYLE

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.

STUFFED MUSHROOMS PARMESAN (FUNGI ALLA PARMIGANA)

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.

CARRABBA'S ITALIAN GRILL STUFFED MUSHROOMS PARMIGIANA

Steps:

• Preheat oven to 325°F.
• Wash mushrooms and remove stems.
• Finely chop stems and reserve.
• In a large skillet, melt butter and cook onion, pepperoni, green pepper, garlic, and chopped mushroom stems until tender but not brown.
• Add crackers, parmesan, parsley, salt, oregano, a dash of pepper, and mix well. Still in broth.
• Spoon mixture into mushroom caps, heaping tops.
• In a shallow baking pan with 1/4-inch water covering bottom of pan, place stuffed mushrooms.
• Bake uncovered about 25 minutes until heated thoroughly.

WEIGHT WATCHERS SAVORY STUFFED MUSHROOMS (5 POINTS)

Steps:

• Preheat oven to 425°F Spray large rimmed baking pan with non-stick spray.
• Heat oil in large nonstick skillet over medium-high heat. Add shallots and cook, stirring frequently, until softened about 3 minutes. Add half of spinach and 3 tbsp of water. Cook, stirring occasionally, just until spinach wilts, about 4 minutes. Add remaining spinach and cook, stirring frequently just until wilted and liquid evaporates, about 2 minutes. Remove skillet from heat. Stir in bread crumbs, ham, and pine nuts.
• Place mushroom caps in baking pan, gill sides up. Fill caps evenly with spinach mixture, mounding it slightly. Add remaining 1/4 cup water to baking pan. Bake until mushrooms are tender and filling is hot, about 25 minutes.

PARMESAN STUFFED MUSHROOMS

Steps:

• Remove stems from mushroom caps and chop.
• Cook in 1 tablespoons butter until liquid is evaporated.
• Combine cooked stems with remaining ingredients except olive oil. Add 2 tablespoons of oil. If needed, add remaining olive oil.
• Dip cap in melted butter and stuff with Parmesan mixture.
• Arrange in a baking dish.
• Bake in a preheated 350º oven.
• Bake for 20 minutes or until golden.

STUFFED MUSHROOMS PARMIGIANA (WEIGHT WATCHERS)

Steps:

• 1. Preheat oven to 325 degrees. Fill a shallow 13x9 baking dish with 1/4 inch of water.
• 2. Mince the mushroom stems and saute them in a skillet with the margarine, onion, bell pepper, and garlic. Saute over low heat until the vegetables are cooked through and most of the liquid has evaporated.
• 3. Meanwhile, toast the bread until it is light brown and toasted all the way through, then crumble the bread into crumbs. Add the bread crumbs, cheese, parsley, salt, pepper, and oregano to the vegetables and mix well. Add the broth and stir to moisten the mixture. Remove from the heat and allow the mixture to cool enough to handle.
• 4. Fill the mushroom caps with the mixture and carefully place them in the baking dish. Bake for 25 minutes, until they are cooked through.