NO GUILT STUFFED MUSHROOM CASSEROLE

No Guilt Stuffed Mushroom Casserole

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Roz Wenrich

By
@BorzoiBabe

This is a great dish for mushroom lovers without the trouble of stuffing each individual mushroom. And some of the fat has been cut from it also.

Rating:

☆☆☆☆☆ 0 votes

Serves:
8-10
Prep:
15 Min
Cook:
10 Min
Method:
Bake

Ingredients

  • 1 1/2 lb
    white mushrooms, sliced thin
  • 3 stalk(s)
    celery, diced
  • 1 large
    onions, minced
  • 5 clove
    garlic, minced
  • 1/3 c
    parmesan cheese
  • 1 1/2 c
    italian panko crumbs
  • 1 1/2 c
    low fat part skim shredded mozzarella cheese
  • 3
    egg whites
  • 1 1/2 Tbsp
    butter or light butter
  • 3 tsp
    worcestershire sauce
  • 1 1/2 tsp
    salt
  • 3/4 tsp
    pepper
  • 1/8 tsp
    onion powder

How to Make NO GUILT STUFFED MUSHROOM CASSEROLE

Step-by-Step

  1. Preheat oven to 400 degrees and spray a 9 x 13 casserole dish with cooking spray.
  2. In a medium, nonstick skillet melt butter over med-hi heat. Add onions and celery, and cook until tender, about 7 minutes.
    Add mushrooms, garlic, and salt and pepper, and cook until mushrooms are soft, about 8-10 minutes. Add onion powder.
  3. Transfer mixture to a bowl, and stir in remaining ingredients, except for the mozzarella. Pour into sprayed casserole and top evenly with shredded mozzarella.
  4. Bake until cheese becomes golden in color, about 10-15 minutes.

Printable Recipe Card

About NO GUILT STUFFED MUSHROOM CASSEROLE

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian Low Fat Kosher
Other Tags: Quick & Easy Healthy



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