• 14 oz. Medium Mushrooms (about 10 mushrooms)
  • 1 c. Shredded Monterey Jack Cheese
  • ¼ c. + 2 T. Breadcrumbs
  • 1 Egg White
  • 6 Pieces of Cooked Bacon
  • 1 tsp. Worcestershire sauce
  • 1 tsp. garlic powder
  • Salt & pepper, to taste

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I LOVE stuffed mushrooms!  This recipe for Slow Cooker Cheesy Bacon Stuffed Mushrooms is not only delicious, but easy to prepare.  It’s the perfect appetizer for a dinner party pr work potluck.  Feel free to switch up the cheese if you don’t have Monterrey Jack.  (I just love Monterrey Jack with bacon though!)

  1. Grease a large, oval slow cooker with olive oil
  2. Wash mushrooms under running water and a mushroom brush.  Pat with paper towels to dry.
  3. Remove mushroom stems and set aside.
  4. Place mushroom caps in the slow cooker (hollow side up) and sprinkle with salt & pepper.
  5. Mince mushroom stems and place in a medium bowl.
  6. Add shredded cheese, breadcrumbs, garlic powder, egg white, bacon pieces, Worcestershire sauce,  and salt & pepper with minced stems in the bowl.
  7. Spoon mixture into mushroom caps and press to “stuff” mixture into mushrooms.
  8. Cover and Cook on HIGH for 1.5 – 2 Hours.
  9. Place on a platter to serve OR serve right from the slow cooker on Warm setting.

Happy Crocking!

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