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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”



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

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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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