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Slow Cooker Stuffed Mushroom Caps * *

Slow Cooker Stuffed Mushroom Caps

  • Cooking Time:

    2 hours
  • Servings:



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 tsp. minced garlic
1/2 lb. sausage
1 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. smoked paprika
1/4 c. fresh parsley, finely chopped
4 oz. Gruyere cheese, shredded

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. 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”



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Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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