STUFFED MUSHROOM CASSEROLE RECIPE
Ingredients
- 16 oz mushrooms - (sliced)
- 2 stalks celery - (diced)
- 1 medium onion - (diced)
- 3 garlic cloves - (minced)
- 1 cup whole wheat Panko breadcrumbs
- 2 oz Parmesan cheese - (grated)
- 1 cup reduced fat mozzarella cheese - (shredded)
- 2 eggs
- 1 tbsp light butter
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried sage
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Preheat oven to 400 degrees and spray a 2qt casserole dish with an olive oil mister or non-fat cooking spray.
- In a medium, nonstick skillet melt butter over medium high heat. Add in onions and celery, and cook until tender, about 5-7 minutes.
- Add in mushrooms, garlic, thyme, sage and salt and pepper, and cook until mushrooms are soft, about 5-7 minutes.
- Transfer mushroom mixture to a large bowl, and stir in all remaining ingredients, except for the shredded mozzarella.
- Pour into prepared casserole dish and top evenly with the shredded mozzarella.
- Place into oven and bake until cheese becomes golden and bubbly
Notes
Entire recipe makes 6 servings
Serving size is about 1/2 cup
Nutrition
Calories: 157 kcal (8%)Carbohydrates: 9.7 g (3%)Protein: 13.5 g (27%)Fat: 8.4 g (13%)Saturated Fat: 4.4 g (28%)Cholesterol: 73 mg (24%)Sodium: 657 mg (29%)Potassium: 311 mg (9%)Fiber: 1.7 g (7%)Sugar: 2.9 g (3%)Calcium: 190 mg (19%)Iron: 2.9 mg (16%)