Stuffed Mushrooms Parmigiana (Weight Watchers)

Hope Vaillancourt


Recipe Adapted from: "America's Most Wanted Recipes - Without the Guilt". This is a lightened version of Carrabba's Stuffed Mushrooms Parmigiana. This recipe serves 4 and is 3 Weight Watcher points per serving.

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40 Min


25 Min


12 large
mushrooms, stems and caps separated
2 Tbsp
light margarine
1 medium
onion, minced
1/2 c
green bell pepper, minced
1 small
clove garlic, minced
2 slice
sara lee diet wheat bread
2 Tbsp
grated low-fat parmesan cheese
1 Tbsp
chopped fresh parsely
1/2 tsp
season salt
pinch of pepper
1/4 tsp
dried oregano
1/4 c
chicken broth

Directions Step-By-Step

Preheat oven to 325 degrees. Fill a shallow 13x9 baking dish with 1/4 inch of water.
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.
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.
Fill the mushroom caps with the mixture and carefully place them in the baking dish. Bake for 25 minutes, until they are cooked through.

About this Recipe

Course/Dish: Vegetable Appetizers