stuffed mushrooms parmigiana (weight watchers)
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.
prep time
40 Min
cook time
25 Min
method
---
yield
Ingredients
- 12 large mushrooms, stems and caps separated
- 2 tablespoons light margarine
- 1 medium onion, minced
- 1/2 cup green bell pepper, minced
- 1 small clove garlic, minced
- 2 slices sara lee diet wheat bread
- 2 tablespoons grated low-fat parmesan cheese
- 1 tablespoon chopped fresh parsely
- 1/2 teaspoon season salt
- - pinch of pepper
- 1/4 teaspoon dried oregano
- 1/4 cup chicken broth
How To Make stuffed mushrooms parmigiana (weight watchers)
-
Step 1Preheat oven to 325 degrees. Fill a shallow 13x9 baking dish with 1/4 inch of water.
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Step 2Mince 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.
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Step 3Meanwhile, 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.
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Step 4Fill the mushroom caps with the mixture and carefully place them in the baking dish. Bake for 25 minutes, until they are cooked through.
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