• 15-20 large mushrooms, cleaned, remove stems from cap, chopping stems finely
  • 2 T. olive oil
  • 1/2 medium red onion, very finely diced
  • 2 cloves garlic, minced
  • 1/2 lb. sausage patties
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. paprika
  • 1/4 c. fresh parsley, finely chopped
  • 4 oz. Gruyere cheese, shredded

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Slow Cooker Stufed Mushroom Caps are wonderful. So easy to make and great for a before dinner appetizer. Yum!

  1. Wash and scrub the mushroom, remove stems from caps. Set caps aside on a paper towel to dry.
  2. In a skillet over medium heat, add the oil, onion, garlic and mushroom stems. Cook 2-3 minutes until onion begins to soften.
  3. Add the sausage patties and crumble with a wooden spoon. Season with salt, pepper, and paprika and cook until lightly browned through.
  4. Transfer the sausage to a mixing bowl along with the parsley and gruyere cheese.
  5. Stir to combine ingredients and stuff 1 tablespoon of mixture into each cap.
  6. Place mushrooms into the slow cooker.
  7. Cover. Cook on High for 2 hours.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn

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