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Weight Watchers Mushroom Stuffing recipe

5 tablespoons reduced calorie margarine
1 cup diced onions
1 cup diced celery
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon thyme
1/8 teaspoon pepper
1 (12 ounce) package mushrooms, sliced and rinsed
2 tablespoons chopped fresh parsley (optional)
8 slices toast, cut into 1/4-inch cubes

Heat oven to 375 degrees F.

In large skillet heat margarine until bubbly and hot. Add onions and garlic. Sauté until onions are translucent. Add mushrooms and celery, parsley and seasonings. Sauté for 5 minutes. Remove from heat, add bread cubes and toss to combine. Spray 1 quart casserole with nonstick cooking spray. Transfer mixture to casserole and bake until top is lightly browned, about 25 minutes.

Provides 8 servings, 1 bread exchange, 1 vegetable exchange and 1 fat exchange per serving.