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Dina's Tossed Mushrooms

4.97 from 27 votes

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

Prep Time: 10

Cook Time: 20

Total Time: 30

Yield: 4 Servings

Course: Side Dish

Cuisine: Italian

Equipment

sheet pan

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.

Video

Nutrition

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

- WW Points: 4

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