Dina’s Tossed Mushrooms

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All the deliciousness of stuffed mushrooms without all the work! An easy side dish you can serve any night of the week!

All the deliciousness of stuffed mushrooms without all the work! An easy side dish you can serve any night of the week!

All the deliciousness of stuffed mushrooms without all the work! An easy side dish you can serve any night of the week!

My friend Liz of the Lemon Bowl gave me a review copy of her eCookbook, Food From Our Ancestors: The Ultimate Italian Sunday Dinner, a series featuring ethnic recipes passed down over the generations. Liz created this as a way to share family dishes with her children and the generations after them. This ecookbook fetures recipes like Eggplant Parmesan, Pasta e Fagiole, Sunday Gravy for only $3.99. Upcoming editions include The Ultimate Lebanese Sunday Dinner, The Ultimate Mexican Sunday Dinner, The Ultimate Jewish Shabbat Dinner and more.

I was intrigued by these mushrooms and boy am I glad I made them! These might have been the best tasting mushrooms I’ve ever had. I had to slightly tweak the original recipe to keep them on the lighter side but I promise, they were wonderful and will be a new regular in my house!

All the deliciousness of stuffed mushrooms without all the work! An easy side dish you can serve any night of the week!
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5 from 17 votes
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Dina's Tossed Mushrooms

127 Cals 6 Protein 9 Carbs 8 Fats
Total Time: 25 mins
Yield: 4 Servings
COURSE: Side Dish
CUISINE: Italian
All the deliciousness of stuffed mushrooms without all the work! An easy side dish you can serve any night of the week!

Ingredients

  • 1 pound white button mushrooms
  • 2 tablespoons water
  • 1 ⁄4 cup dried Italian-style breadcrumbs
  • 2 tablespoons Parmigiano Reggiano cheese, grated
  • 2 tablespoons Italian parsley, minced
  • 1 ⁄4 teaspoon thyme, fresh or dried
  • 1 clove garlic, minced
  • 1/4 teaspoon kosher salt
  • black pepper to taste
  • 2 tbsp olive oil to drizzle
  • olive oil spray

Instructions

  • Preheat oven to 350 degrees.
  • Slice off the bottom of the stems; then, use a moist paper towel to gently remove any dirt from mushrooms.
  • Quarter or halve the mushrooms, depending on the size.
  • Sprinkle water in the bottom of a 13 x 9 baking dish then place mushrooms in a single layer on top of the water.
  • In a small bowl combine next six ingredients: breadcrumbs through salt/pepper. Sprinkle mixture evenly on top of the mushrooms.
  • Drizzle evenly with olive oil then spray the top with olive oil spray so it's evenly coated. Bake uncovered until the mushrooms are golden, about 20 minutes. Serve hot or warm.

Nutrition

Serving: 3/4 cup, Calories: 127kcal, Carbohydrates: 9g, Protein: 6g, Fat: 8g, Cholesterol: 2mg, Sodium: 184mg, Fiber: 2g, Sugar: 2.5g
WW Points Plus: 4
Keywords: Under 30 Minutes, Vegetarian Meals

All the deliciousness of stuffed mushrooms without all the work! An easy side dish you can serve any night of the week!All the deliciousness of stuffed mushrooms without all the work! An easy side dish you can serve any night of the week!

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82 comments

  1. Wow! Delicious! I had exactly 1lb between two open bags of mushrooms I was wondering what to make with them left over from another recipe of yours I made. This was so perfect and so yummy! Definitely will be making again and again. 

  2. A delicious side dish to our grilled pork tenderloin dinner.

  3. Hi–

    Can you make with sliced mushrooms ? I have so many and need to use them !

  4. i made these (mixed with some brussels sprouts because i didn’t have enough mushrooms!!) and OMG, new favorite side dish!! everyone loved it! 

  5. Super fast and easy to make. This has now become one our our family holiday meal side dishes! 

  6. These were delicious!!

  7. Absolutely Delicious! And soooooo much easier than stuffing mushrooms!

  8. Holy crap are these amazing! I haven’t stopped thinking about them since I made them for dinner last night and have already planned multiple variations on them to make over the next couple weeks! I’m going to try them with a little crumbled sausage and sage, as well as making a garlic butter mushroom sauce over pasta topped with toasted breadcrumbs. Seriously cannot get enough lol!

  9. I made these twice. The 1st time I followed the recipe. Delicious. The 2nd time I made a few changes that were not very Skinnytaste. I sauteed some ground pork and garlicand added it to the mushrooms. A little bit of sherry and WOW!! This is a great recipe to use as a guide. Next time I might add some crab or maybe some spinach. Swiitch up the cheeses. Anything I would use in a stuffed mushroom I will experiment and add it to this recipe. Definitely a keeper. It’s easy, versatile and good enough for a Thanksgiving meal or Christimas.

  10. Can you use baby Bella’s instead of white mushrooms? 

  11. Can’t wait to try this for Thanksgiving! 
    Can I make ahead? or will the mushrooms get mushy? 

    Thank you 
    Brooke 

  12. Amazing! Will be making these all the time!

  13. I cannot subscribe for some reason?

    My email is: millercsc@aol.com 

  14. Love all of Gina’s recipes. I have all of the cookbooks.

  15. When I calculated in the ww app it comes up 4pts