This Stuffed Mushroom Casserole is delicious and Weight Watchers-friendly at 4 WW points per serving! It has an incredible flavor from the parmesan, mozzarella, and cream cheese. The cream cheese makes it especially silky, and the fresh parsley gives it a bright, herbal finish.
There is a crispy topping covering the creamy mushroom base, which is a nice final touch. The topping features crispy panko breadcrumbs that become perfectly golden during baking. Some of the adjustments I made to this dish to lighten it up include using a light butter substitute and reduced-fat cream cheese. The mozzarella cheese is also fat-free.
However, you can’t even tell these swaps were made because all of the flavors meld well and pair wonderfully with the fresh mushrooms. If you’re looking for something yummy to serve with this side dish, you can check out my dinner recipe collection. It includes a variety of protein ideas such as beef, chicken, or pork you can enjoy. There are some plant-based entrée options you can eat with this, too!
Why You Should Try This Recipe
- It has great flavor. This casserole is packed with the delicious flavor of earthy mushrooms, several kinds of cheese, and fresh parsley.
- It has a quick baking time. Since you start this casserole on the stovetop, it gives it a jumpstart for a quicker baking time.
- It is versatile. Serve this delicious casserole with a variety of main courses or mix in some cooked meat to make it a main meal.
Recipe Overview
- Serving Size: 143g
- Number of Servings: 7
- Time to Cook: 45 minutes
- WW Points Per Recipe: 4 WW points per serving (Click here to view the recipe in the WW app. WW login is required)
Ingredients in Weight Watchers Stuffed Mushroom Casserole
- 4 tbsp Light butter substitute
- 1.5 lb White button mushrooms, quartered
- 1 small or ½ medium white onion, diced
- ½ tbsp fresh minced garlic
- 4 oz Reduced-fat cream cheese
- ½ cup Fat-free shredded mozzarella
- 1 cup Panko Japanese breadcrumbs
- 4 tbsp Grated parmesan cheese
- 4 tbsp Fresh flat-leaf or curly parsley, finely chopped
Instructions for making Weight Watchers Stuffed Mushroom Casserole
- Preheat oven to 350F. Make the panko topping by mixing the chopped parsley, panko, and half of the butter substitute together until everything is evenly distributed.
- On the stovetop, add half of the butter substitute with the onions and mushrooms. Cook covered with a vent over medium heat, stirring occasionally for about 7-10 minutes or until vegetables are soft and the liquid releases from the mushrooms.
3. Add the garlic and cook for a couple of minutes, then mix in the cream cheese and stir until the mushrooms are coated and the cream cheese is melted.
4. Remove from heat and add a couple of spoonfuls of the panko mixture, along with the mozzarella and parmesan. Gently stir until the cheese is just melted.
5. Transfer to a greased 8×8 baking dish and sprinkle the panko mixture on top.
6. Bake for 25-30 minutes, until the filling is bubbly. If necessary, cook under the broiler to brown the panko topping further before removing it from the oven.
Variations and Substitutions
- Different Cheese Types: You can mix in other types of cheese if you would like this to be cheesier. Some great additions would be cheddar, Monterey jack, feta cheese, or even using shredded parmesan instead of grated.
- Topping: You can replace the panko with crushed Ritz crackers for a buttery yet crisp topping. Keep an eye on the dish, though, as the top might brown faster (cover with foil for the remainder of baking if it browns too fast).
- Mushroom Type: Use your preferred mushroom type. Just make sure that you chop them into pieces that are relatively the same size so they cook evenly.
Tips and Tricks for Making Weight Watchers Stuffed Mushroom Casserole
- Be careful when adding the mozzarella and parmesan. You don’t want to overmix them; otherwise, the cheese can clump. Just stir them gently until they are barely melted.
- If you wish, double the recipe and make it in a 9×13 baking dish instead for a larger amount of servings.
- How to store leftover mushroom casserole: Keep it in an airtight container in the refrigerator and enjoy it for 3-4 days. If you don’t mind the topping being soft, reheat it in the microwave. If you would like it to be crispy again, reheat it in the oven.
- Make sure to use fresh mushrooms and parsley for the best flavor and quality possible. The mushrooms should not be mushy, slimy, shriveled, or discolored.
Related Recipes
Weight Watchers Stuffed Mushrooms
Chicken Breasts Stuffed with Mushrooms and Mozzarella
Ribeye Steak with Sauteed Mushrooms
Stuffed Mushroom Casserole
Ingredients
- 4 tbsp Light butter substitute
- 1.5 lb White button mushrooms, quartered
- 1 small or ½ medium white onion, diced
- ½ tbsp minced garlic
- 4 oz Reduced-fat cream cheese
- ½ cup Fat-free shredded mozzarella
- 1 cup Panko Japanese breadcrumbs
- 4 tbsp Grated parmesan cheese
- 4 tbsp Fresh flat-leaf or curly parsley, finely chopped
Instructions
- Preheat oven to 350F. Make the panko topping by mixing the chopped parsley, panko, and half of the butter substitute together until everything is evenly distributed. Set aside.
- On the stovetop, add half of the butter substitute with the onions and mushrooms. Cook covered with a vent over medium heat, stirring occasionally for about 7-10 minutes or until vegetables are soft and the liquid releases from the mushrooms.
- Add the garlic and cook for a couple of minutes, then mix in the cream cheese and stir until the mushrooms are coated and the cream cheese is melted.
- Remove the filling from the heat and add a couple of spoonfuls of the panko mixture, along with the mozzarella and parmesan. Gently stir until the cheese is just melted.
- Transfer the mushroom filling to a greased 8×8 baking dish and sprinkle the panko mixture on top.
- Bake for 25-30 minutes until the filling is bubbly. If necessary, heat under the broiler to brown the panko topping further before removing it from the oven.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
