Stuffed Mushroom Casserole
Mushroom casserole with onions, cream cheese, parmesan, and mozzarella.
Servings: 7 people
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 8x8 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
4 WW points per serving
Nutrition
Serving: 143g | Calories: 130kcal | Carbohydrates: 14g | Protein: 8.4g | Fat: 5.4g | Saturated Fat: 2.5g | Cholesterol: 13mg | Sodium: 253mg | Potassium: 325mg | Fiber: 1.5g | Sugar: 4.3g | Calcium: 109mg | Iron: 0.6mg