Photo Credit: Drizzle Me Skinny.
This Stuffed Mushroom Casserole is the perfect Weight Watchers-friendly dish to satisfy your cravings without derailing your goals. At just 4 WW points per serving, it’s packed with the irresistible flavors of mushrooms, parmesan, mozzarella, and silky cream cheese. The crispy panko topping adds a golden, crunchy texture that complements the creamy base. Plus, with its quick cooking time and versatility, it’s ideal for busy weeknights or special occasions. Pair it with your favorite protein or enjoy it as a plant-based side for a truly delicious and balanced meal!
Get The Recipe Here: Stuffed Mushroom Casserole
Ingredients in Weight Watchers Stuffed Mushroom Casserole
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To make Weight Watchers Stuffed Mushroom Casserole, you’ll need 4 tablespoons of light butter substitute, 1.5 lbs of white button mushrooms (quartered), and 1 small or ½ medium diced white onion. Add ½ tablespoon of fresh minced garlic, 4 oz of reduced-fat cream cheese, and ½ cup of fat-free shredded mozzarella. You’ll also need 1 cup of Panko Japanese breadcrumbs, 4 tablespoons of grated parmesan cheese, and 4 tablespoons of fresh flat-leaf or curly parsley (finely chopped).
Prepare the Panko Topping
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Preheat the oven to 350°F. In a bowl, mix the chopped parsley, panko, and half of the butter substitute until evenly combined.
Cook the Vegetables and Add Garlic & Cream Cheese
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In a skillet, melt the remaining butter substitute over medium heat. Add the onions and mushrooms, cover with a vent, and cook for 7-10 minutes, stirring occasionally, until the vegetables are soft and the mushrooms release their liquid. Add the garlic and cook for 1-2 minutes, then stir in the cream cheese until melted and the mushrooms are evenly coated.
Combine and Melt the Cheese
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Remove from heat and mix in a couple of spoonfuls of the panko mixture along with the mozzarella and Parmesan cheese. Stir gently until the cheese is just melted.
Assemble and Bake
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Transfer the mixture to a greased 8×8 baking dish and sprinkle the remaining panko topping over the top. Bake for 25-30 minutes, until the filling is bubbly. If needed, broil for a few minutes to brown the topping before removing from the oven.
Variations and Substitutions
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Variations and Substitutions for this dish offer several ways to customize the flavor and texture. You can switch up the cheese by adding cheddar, Monterey Jack, feta, or even shredded parmesan for a different cheesy profile. For the topping, swap panko breadcrumbs with crushed Ritz crackers for a buttery, crispy crunch—just be mindful that the top may brown quicker, so you might want to cover it with foil during the latter part of baking. Feel free to choose any mushroom variety you prefer, but be sure to chop them into uniform pieces to ensure even cooking.
Tips and Tricks
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For the best results with Weight Watchers stuffed mushroom casserole, stir mozzarella and parmesan gently to prevent clumping, and melt them just until incorporated. If you need a larger portion, double the recipe and use a 9×13 baking dish. Leftovers can be stored in an airtight container in the fridge for 3-4 days. Reheat in the microwave for a soft topping, or use the oven to bring back its crispy texture. Be sure to use fresh mushrooms and parsley, avoiding any mushrooms that are mushy, slimy, or discolored, for the best flavor and quality.
Get The Recipe Here: Stuffed Mushroom Casserole
