Weight Watchers recipe for Stuffed Mushrooms?!

Weight Watcher Stuffed Mushrooms

1 clove garlic diced
1/2 bell pepper chopped
1/3 onion chopped
12-14 mushrooms
1/4 red, yellow bell pepper or 1/4 anaheim pepper
3-4 tbsp chicken broth
1/2 piece whole grain toast (toasted and crumbled to soft bread crumbs) (.5 points)
seasoned pepper to taste
salt to taste

Remove mushroom stems and dice.
Saute garlic, peppers, onions, in 1-2 tbsps chicken broth till tender (5 minutes). Add 1 tbsp broth and remove from heat. Stir in bread crumbs, season pepper, salt and other spice to taste. Stuff stuffing into 12-14 mushroom caps.
Place on foil lined tray pre sprayed with butter, garlic or olive oiled flavored cooking spray. Bake 15 minutes at 350 degrees.
Serving size = 12 mushrooms

ADD INS:
1 pt. add ins pre saute: 1 oz chicken breast, oysters (3 med), 2 oz (1/2 cup) crab, 2 oz (1/2 cup) scallops;

2 pt. add with bread to saute mixture: 3 slices Oscar Meyer ready to serve bacon, microwaved crisp and crumbled. 20 peanuts toasted and chopped, 11 almonds toasted and chopped, 3 pecan halves toasted and chopped

3 pt pre saute add in: 1 patty beef or pork sausage


WW Points: 0.5 pt.

Ingredients:
24 large fresh mushrooms, approx. 2 inches in diameter
1/4 cup sliced green onion
1 clove of garlic minced
1/4 cup of butter
2/3 cup of grated Parmesan or Romano cheese
1/4 cup chopped pepperoni
1/2 teaspoon Italian seasoning

Directions:
Wash and drain mushrooms. Remove stems. Reserve caps. Chop enough stems to make one cup. In a medium saucepan cook stems onion and garlic in butter till tender. Stir in cheese, pepperoni and seasoning. Spoon mixture into mushroom caps. Arrange caps in a shallow baking pan. Bake at 425 F. 8 to 10 minutes or till heated through.
This recipe for Stuffed Mushrooms (lo carb) serves/makes 4

http://www.cdkitchen.com/

I am hoping that this is the recipe you remember, after reviewing it, I think it sounds pretty good. I'm thinking I'll give it a try as well! Bon Apetite!
Weight Watcher Stuffed Mushrooms
1 clove garlic diced
1/2 bell pepper chopped
1/3 onion chopped
12-14 mushrooms
1/4 red, yellow bell pepper or 1/4 anaheim pepper
3-4 tbsp chicken broth
1/2 piece whole grain toast (toasted and crumbled to soft bread crumbs) (.5 points)
seasoned pepper to taste
salt to taste
Remove mushroom stems and dice.

Saute garlic, peppers, onions, in 1-2 tbsps chicken broth till tender (5 minutes). Add 1 tbsp broth and remove from heat. Stir in bread crumbs, season pepper, salt and other spice to taste. Stuff stuffing into 12-14 mushroom caps.
Place on foil lined tray pre sprayed with butter, garlic or olive oiled flavored cooking spray. Bake 15 minutes at 350 degrees.
Serving size = 12 mushrooms

ADD INS:
1 pt. add ins pre saute: 1 oz chicken breast, oysters (3 med), 2 oz (1/2 cup) crab, 2 oz (1/2 cup) scallops;

2 pt. add with bread to saute mixture: 3 slices Oscar Meyer ready to serve bacon, microwaved crisp and crumbled. 20 peanuts toasted and chopped, 11 almonds toasted and chopped, 3 pecan halves toasted and chopped

3 pt pre saute add in: 1 patty beef or pork sausage

WW Points: 0.5 pt.

http://www.thatsmyhome.com/healthy/weigh…

Creole-Style Stuffed Mushrooms F
Course: side dishes
PointsPlus? Value: 1
Servings: 12
Preparation Time: 15 min
Cooking Time: 20 min
Level of Difficulty: Moderate

Serve these gorgeous stuffed mushrooms at your next party. They're an easy crowd-pleaser.

1 spray(s) olive oil cooking spray
1 pound(s) button mushrooms, about 24 large mushrooms
1 tsp olive oil
1/4 cup(s) onion(s), chopped
1/4 cup(s) sweet red pepper(s), chopped
10 oz chopped frozen spinach, thawed and drained
2 1/2 slice(s) whole-wheat bread, chopped into bread crumbs
1 tsp Creole seasoning, or Cajun seasoning
1/4 tsp ground turmeric

Instructions
Preheat oven to 350°F. Lightly coat a jelly roll pan with cooking spray.


Remove mushroom stems from caps and finely chop stems; reserve caps and set aside.


Heat oil in a large skillet over high heat. Sauté mushroom stems, onion, pepper and spinach until tender, about 5 minutes. Remove skillet from heat and stir in remaining ingredients until well-combined.


Stuff each mushroom cap with 2 tablespoons of filling mixture. Place mushrooms, stuffed sides up, on jellyroll pan. Bake, uncovered, 15 minutes; serve warm. Yields 2 mushrooms per serving. (Note: The mushrooms can be stuffed in advance, covered, refrigerated and then baked later in the day to save on last minute preparation time.)

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PointsPlus? value: 5
Servings: 8
Level of Difficulty: Easy
Preparation Time: 20 minutes
Cook Time: 27 minutes




Turkey Sausage Stuffed Mushrooms
Ingredients:
2 spray cooking spray
24 large white mushrooms (about 2-inches in diameter each)
2 Tbsp olive oil, divided
2 raw turkey sausage links (6 oz total), casings removed
2 medium cloves garlic, minced
3/4 cup frozen chopped spinach, thawed and well-drained
3/4 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
3/4 cup part-skim shredded mozzarella
Instructions
1. Preheat oven to 400°F. Coat a shallow baking pan with cooking spray.


2. Remove stems from mushrooms and wipe mushrooms with a damp paper towel; set aside.


3. Heat 1 tablespoon of olive oil in medium skillet over medium heat.


4. Add sausage and sauté, breaking up large pieces with the back of a wooden spoon, until fully cooked and nicely browned, about 5 minutes.


5. Add garlic and spinach. Sauté 2 minutes and then transfer to a large mixing bowl; let cool 5 minutes.


6. Add bread crumbs, Parmesan cheese and mozzarella cheese to bowl; mix until ingredients are combined.


7. Spoon mixture into mushrooms caps to form a nice mound on top of the mushroom and place on prepared pan.


8. Brush the tops of the mushrooms with the remaining tablespoon of olive oil; bake, uncovered, until mushrooms are tender and filling is lightly browned, about 15 to 20 minutes.

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Grilled Stuffed Portobellos
Course: snacks
PointsPlus? Value: 4
Servings: 4
Preparation Time: 12 min
Cooking Time: 10 min
Level of Difficulty: Easy

4 medium portobello mushroom(s), caps, stems removed, wiped clean with a damp paper towel
2 tsp balsamic vinegar
1 spray(s) olive oil cooking spray
2 cup(s) roasted red peppers, water-packed, diced
1 tsp minced garlic, about 1 small clove
1 Tbsp basil, fresh, chopped
1 Tbsp olive oil, extra-virgin
1/4 tsp table salt
1/4 tsp black pepper, freshly ground
1 oz Parmesan cheese, Parmigiano Reggiano suggested, thinly sliced*

Instructions
Heat a grill or grill pan to medium-high heat.


Place mushrooms on a baking sheet and rub underside of each with 1/2 teaspoon of vinegar; lightly coat with cooking spray.


Place mushrooms on grill, underside down and cook, covered, about 4 to 5 minutes. Uncover, flip mushrooms with tongs and then cook for 4 to 5 minutes more; remove to a plate to cool.


Meanwhile, in a medium mixing bowl, combine red pepper, garlic, basil, oil, salt and pepper.


Cut cooled mushrooms into quarters; top each quarter with about 2 tablespoons of red pepper and a few pieces of cheese. Yields 4 quarters per serving.

http://www.weightwatchers.com/food/rcp/i…

Spinach Stuffed Mushrooms .5 Points Per Serving 24 large white mushrooms 1/4 cup chopped shallots or onion 2 large cloves garlic, chopped 2 T balsamic vinegar T Italian seasoning 1/4 cup water 1 10-ounce pack frozen chopped spinach- thawed and drained DIRECTIONS: Wash mushrooms and carefully remove stems. Lay out caps on nonstick jelly-roll pan and pop in oven for 5-10 minutes to dry out and cook slightly. Set caps aside. Chop the mushroom stems finely. Saute shallots, garlic, and balsamic vinegar in small saucepan. When onions start to turn translucent add mushroom stems, water, and seasoning. Cook a few minutes. Add spinach and cook till water is almost all evaporated. Mound the spinach mixture onto the mushroom caps, pressing it into the caps. Lower oven heat to 300-350o and bake for 10-15 minutes until hot and mushroom caps are cooked. ****************************************… Pesto Stuffed Mushrooms Serving Size : 16 Preparation Time :0:00 Categories : Appetizers 0 Points Per Serving 1 pound mushrooms -- large 1 cup fat-free chicken broth 1 tablespoon cornstarch 1 cup fresh basil leaves -- packed 2 tablespoons onion -- finely chopped 1 teaspoon garlic -- minced 1/2 teaspoon fresh oregano -- minced salt and pepper -- to taste Preheat oven to 350o. Wipe mushrooms with damp cloth or paper towel; remove stems from caps. Lightly coat shallow baking dish with on-stick vegetable spray. Arrange mushroom caps in prepared dish, hollow sides up. Finely chop stems; set aside. Combine broth and cornstarch in processor and blend. Add basil and puree until smooth. Set aside. Spray pan with cooking spray. Add onion and garlic and saute until onion is tender, about 5 minutes. Add basil mixture, chopped mushroom stems and oregano and stir over low heat until mixture boils and liquid reduces slightly, about 5 minutes. Remove from heat; cool slightly. Season with salt and pepper if desired. Spoon basil mixture into mushroom caps. Bake until filling is hot and bubbling, 12 to 15 minutes. ****************************************… Stuffed Mushrooms Recipe By : The American Heart Association Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Appetizers 1 Point per serving 1 pound mushrooms 2 tablespoons oil 10 ounces chopped spinach -- frozen 2 cloves garlic -- minced 2 egg whites -- slightly beaten freshly ground pepper 1/2 cup bread crumbs, seasoned -- italian style Wipe mushrooms and remove caps. Sauté whole caps quickly in oil. Chop mushroom stems. Cook spinach according to package directions along with chopped mushrooms. Drain and squeeze to eliminate excess water; combine with egg whites and bread crumbs. Fill mushroom caps with the spinach mixture. Place in an oiled ovenproof dish and bake at 350o F for 10 to 15 minutes.