Stuffed Mushrooms Parmigiana Weight Watchers Recipes

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.

GARLIC PARMESAN-STUFFED MUSHROOMS RECIPE BY TASTY

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!

GRILLED STUFFED PORTOBELLO MUSHROOMS

Steps:

• Heat a grill or grill pan to medium-high heat.
• Place mushrooms on a baking sheet and rub underside of each with 1/2 teaspoon of vinegar; lightly coat with cooking spray.
• Place mushrooms on grill, underside down and cook, covered, about 4 to 5 minutes. Uncover, flip mushrooms with tongs and then cook for 4 to 5 minutes more; remove to a plate to cool.
• Meanwhile, in a medium mixing bowl, combine red pepper, garlic, basil, oil, salt and pepper.
• Cut cooled mushrooms into quarters; top each quarter with about 2 tablespoons of red pepper and a few pieces of cheese. Yields 4 quarters per serving.

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.

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.

GRILLED STUFFED PORTOBELLO MUSHROOMS

Steps:

• Heat a grill or grill pan to medium-high heat.
• Place mushrooms on a baking sheet and rub underside of each with 1/2 teaspoon of vinegar; lightly coat with cooking spray.
• Place mushrooms on grill, underside down and cook, covered, about 4 to 5 minutes. Uncover, flip mushrooms with tongs and then cook for 4 to 5 minutes more; remove to a plate to cool.
• Meanwhile, in a medium mixing bowl, combine red pepper, garlic, basil, oil, salt and pepper.
• Cut cooled mushrooms into quarters; top each quarter with about 2 tablespoons of red pepper and a few pieces of cheese. Yields 4 quarters per serving.