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Dina’s Lazy Un-Stuffed Mushrooms

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Lazy Stuffed Mushrooms have 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!
Lazy Stuffed Mushrooms

These lazy stuffed mushrooms make a delicious side dish! They are so quick and easy to make, they are sure to become your new favorite side. Serve them with chicken, air fryer pork chops or a roast beef. For more mushroom ideas try these garlic butter mushrooms or these spinach and bacon stuffed mushrooms.

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.

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!

More Mushroom Recipes

Dina's Tossed Mushrooms

5 from 19 votes
All the deliciousness of stuffed mushrooms without all the work! An easy side dish you can serve any night of the week!
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!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Yield: 4 Servings
Serving Size: 3 /4 cup



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


  • Preheat oven to 350F 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 2 tablespoons of 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. Spray the tops of the mushrooms with oil then sprinkle the mixture evenly on top of the mushrooms.
  • Drizzle evenly with olive oil then spray the top with a little more olive oil spray so it's evenly coated. Bake uncovered until the mushrooms are golden, about 20 minutes. Optional, broil 1 to 2 minutes until golden. Serve hot or warm.

Last Step:

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Serving: 3 /4 cup, Calories: 127 kcal, Carbohydrates: 9 g, Protein: 6 g, Fat: 8 g, Cholesterol: 2 mg, Sodium: 184 mg, Fiber: 2 g, Sugar: 2.5 g


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85 comments on “Dina’s Lazy Un-Stuffed Mushrooms”

  1. A new favorite! I had seen this recipe a few weeks ago and made a mental note to try them. While shopping for Christmas dinner I remembered them and bought a huge over 2 lb pack of mushrooms. They did not disappoint! They are absolutely delicious. They will now be going on my VERY selective Thanksgiving menu! 🙂 My mushrooms were quite large but I still only quartered most of them so they didn’t shrink into nothingness and still had a good bite. I did also add a little more olive oil since it was Christmas! 😉 They were so good I can’t stop thinking about them and can’t wait to eat the leftovers! Thanks for the recipe Gina! 

  2. Can I bake this in the morning and then reheat right before serving for dinner? Or bake only just before serving ? Thanks!

  3. 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. 

  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. 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!

  6. 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.

  7. Avatar photo
    Brooke Mendel

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

    Thank you 

  8. This mushroom recipe is so yummy. I only cook for two, so I can cook them in the toaster oven and they come out so good! Thatnks for the recipe. I’ve always lived stuffed mushrooms, but they are a hassle. The next time I make these, I might get a little risky and saute some ground pork and break it up over the mushrooms also…..for my husband……the carnivore!!

  9. I pre-baked this just now and my company will be very lucky if I don’t just eat the whole thing before they even get here. Absolutely yummy.

  10. This looks delicious! Any tips for doubling the recipe? Or just make two 9x13s? Can’t wait to try this recipe!

    1. Have you considered using a favorite low carb bread? Toast then blend down into crumbs with a blender or food processor. Then just add extra Italian seasonings

  11. As usual, a 10 Gina! And again, I did not change a thing! Thank you for a side dish my family LOVED!

  12. Are you sure the smart points were computed right? A quarter of the pan is much more than 3/4 cup, the stated serving size. And the bread crumbs are 9 points, the olive oil is 8 points, plus the cheese … divided by 4 … does not come out to 3 smart points. I’m guessing it’s more than 4 servings?

    1. Are you using the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  13. Just made this recipe. Only had 8oz of “shrooms” but had some fresh asparagus. Mixed the two together and used your topping. My, my! Do try it. Grilled your quick garlic Lime pork chops with it. What a great meal! Thanks so much!

  14. Made these for dinner tonight.. YUM!!! I’m on the hunt for weight watchers approved side dishes since the main protein I usually have no problem with. These DEFINITELY hit the mark!! Thanks!!

  15. This is so easy to make and tastes incredible!!!! Such a great side dish!   Will definitely make this again.  

  16. This was delicious. I used low fat, low sodium, chicken broth instead of the water and mixed a little flour mixed with the bread crumbs. I love mushrooms and made it for myself because my husband won’t eat mushrooms. So easy and delicious!!!!

  17. Made these today and they were the only side with our Thanksgiving meal that was devoured entirely.  The only change was using GF crumbs.  Thank you for another incredible recipe!

  18. I tried this yesterday but clearly, I didn’t’ read correctly. I think I had much less than a pound of mushrooms so the spices were powerful! Still tasty, though!

  19. These were delicious! What a tasty (and easy) way to serve mushrooms. Since I like my mushrooms a bit crispy, I will broil them at the end next time. Definitely restaurant worthy!

  20. Avatar photo
    Sally Brogan

    Oh my gosh! These were amazing! I served them as a side to a small sirloin steak and salad and both my husband and I loved them. And the leftovers were good too!

  21. When you say “sprinkle water on the bottom of the pan” how much water are you talking about? Does the water cover the bottom of the pan, or…? This recipe sounds SO YUMMY! And really want to try but don’t want to mess them up.

  22. I made these the other night and my 16-year-old devoured them without even taking a breath. When he finished, he looked up and said, “Man, what were those?! Can you make the every nght?”
    He thought it was Thanksgiving stuffing.
    A big hit.

  23. Gina,  do you think you could make these in a slow cooker? I have a work pot luck and am wondering if I can put everything into the Crock Pot and let them cook until lunch. Thanks!!

  24. Made this tonight and it was so delish!!! It’s everything I love about stuffed mushrooms! Great recipe and once you clean the mushrooms it’s easy to make!

  25. I made this two nights ago with your Chicken Piccata recipe and it was a hit! My 3 year old son helped me wash and place the mushrooms in the dish (after I had chopped them). He didn’t try them, but he devoured the chicken! I made a small amt of pasta to round out the dish. The bread crumbs did get a little gummy also for me, but it was still tasty.

  26. I fixed this tasty dish tonight following the recipe. Next time I will try it with sliced portobellos using less bread crumbs. I thought the bread crumbs were a little gummy. The seasoning was perfect. It was a very nice side to grilled hamburgers with carmelized onions. 

  27. sooooo tasty!  I added a little white wine to the water then spritzed with lemon when done – thanks for the recipe!!

  28. The flavours were great but for some reason the breadcrumbs migrated to the bottom of the dish and formed a weird paste. I think next time I will try panko and less crumbs than the recipe asks for. Or I will use portobellos to have a bigger ‘mushroom surface’. Other than that it was a great dish and I will definitely make it again!

  29. This is an amazing recipe that’s going into my long-term box! I left the stems on and it came out fine – I think removing stems must help with WW points.

  30. I made this within an hour of getting an email about it. I love mushrooms and this did not dissapoint! I had baby portobellas in the house so I used them. Delish!!!

  31. Avatar photo
    Barbara Calhoun

    The mushrooms look delicious, but why cook them in water instead of an oil-coated pan? Mushrooms give up a lot of water when they cook, so don’t they come out soggy?

    1. Just to clarify, the directions say to only slice off the bottom of the stems, not to remove them completely. This is most likely to remove the part of the stem that tends to be tough & dry.

  32. Do you think these mushrooms would be good with baby portobello mushrooms. I just bought some today st Costco. 

  33. I need this in my life! I am a mushroom-aholic! I am on WW and try to pair protein and produce at every meal (keeps me fuller longer) and have been having sauteed shiitake mushrooms and a fried egg for breakfast (using ghee as my fat). I can see making this and having it ready to re-heat every morning (of the work week). Will save time and be even more delicious! Thanks for the posting and I can’t wait to try it!

  34. Avatar photo
    Liz @ The Lemon Bowl

    Oh my gosh thank you so much for the sweet post my friend! Just seeing your gorgeous photos of the mushrooms brings me back to my Aunt Dolly’s kitchen where I first learned how to make them!! Thank you again for sharing and I hope your family continues to love these recipes for years to come! xoxoxo