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!
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.
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!
More Mushroom Recipes
- Garlic butter mushrooms
- Spinach and bacon stuffed mushrooms
- Mushroom Stroganoff
- Mushroom Risotto
- Philly Cheesesteak Stuffed Portobello Mushroom
Dina's Tossed Mushrooms
Ingredients
- 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
Instructions
- 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.
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!!
Soooo good! I will be making these again very soon. Potential to be addictive!
These were sooo yummy! Nice addition to the sides rotation! Thank you!
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.
This looks delicious! Any tips for doubling the recipe? Or just make two 9x13s? Can’t wait to try this recipe!
Sure you can double the recipe with the same directions in a larger dish.
Loved this made it today so so yummy .
Hi Gina, do you have an alternative for the bread crumbs for a low carb dieter? Thanks
 An you leave the breadcrumbs out!?
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
As usual, a 10 Gina! And again, I did not change a thing! Thank you for a side dish my family LOVED!
Absolutely! Making them again for Christmas dinner!
Great!
Easy & Fantastic!!!!
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?
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.
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!
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!!
This is so easy to make and tastes incredible!!!! Such a great side dish! Â Will definitely make this again. Â
and… I used gluten free bread crumbs…. so delicious!
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!!!!
I can’t wait to try these! But one question… who is Dina?
Made these today and they were the only side with our Thanksgiving meal that was devoured entirely. Â The only change was using GF crumbs. Â Thank you for another incredible recipe!
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!
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!
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!