Best 4 Ww 0 Points Cajun Style Stuffed Mushrooms Recipes

WW 0 POINTS CAJUN-STYLE STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 degrees. Lightl coat a jelly roll pan with cooking spray.
• Remove msuhroom stems from caps and finely chop them, reserving and setting aside caps.
• Heat oil in large skillet over high heat. Saute mushroom stems, onion, pepper and spainch until tender, about 5 minutes.
• Remove skillet from heat and stir in remaining ingredients until well-combined.
• Stuff each mushroom cap with 2 T. of filling mixture. Place mushrooms, stuffed sides up, on jellyroll pan.
• Bake, uncovered, 15 minutes and serve warm. Points figured for 2 mushroomss per serving.

STUFFED MUSHROOMS PARMIGIANA (WEIGHT WATCHERS)

Steps:

• 1. Preheat oven to 325 degrees. Fill a shallow 13x9 baking dish with 1/4 inch of water.
• 2. Mince the mushroom stems and saute them in a skillet with the margarine, onion, bell pepper, and garlic. Saute over low heat until the vegetables are cooked through and most of the liquid has evaporated.
• 3. Meanwhile, toast the bread until it is light brown and toasted all the way through, then crumble the bread into crumbs. Add the bread crumbs, cheese, parsley, salt, pepper, and oregano to the vegetables and mix well. Add the broth and stir to moisten the mixture. Remove from the heat and allow the mixture to cool enough to handle.
• 4. Fill the mushroom caps with the mixture and carefully place them in the baking dish. Bake for 25 minutes, until they are cooked through.

STUFFED MUSHROOMS - WW STYLE

Steps:

• Unwrap cheeses and place in microwave for 30sec to minute to soften.
• Combine together crumbs, mushroom stems and cheese.
• Take spoonfuls and fill mushroom caps. Place mushroom caps filling side up on UNGREASED cookie sheet.
• Cook 20 min at 400 degrees Farenheit or until stuffing is lightly browned on top.
• Let cool, then serve. Mushrooms will be juicy.

SEAFOOD STUFFED MUSHROOMS (WEIGHT WATCHERS)

Steps:

• 1. FOR THE SEAFOOD STUFFING: saute the celery, onion, and garlic in the butter until translucent.
• 2. Add the pollack and cook for 5-7 minutes. The fish is done when it separates into flakes and appears opaque throughout.
• 3. Add the shrimp and cook for 2 minutes. Drain most, but not all, of the liquid from the pan.
• 4. Stir in the shrimp soup base, the cayenne pepper and white pepper. Fold in the croutons and bread crumbs. Fold in the crabmeat.
• 5. TO STUFF THE MUSHROOMS: Place the mushroom caps, stem side up in a baking dish. Spoon 1 TBSP of the hot seafood stuffing into each cap.
• 6. Pour the Alfredo sauce over the stuffed mushrooms. Sprinkle the Monterey Jack cheese over the top. Broil for 8-10 minutes, until the top is browned.
• 7. serve with garlic toast, for dipping.