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Slow Cooker Stuffed Mushrooms

2022-11-15
  • Yield: 6
  • Servings: 6-8
  • Prep Time: 10m
  • Cook Time: 3:20 h
  • Ready In: 3:30 h

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Nutritional Info

This information is per serving.

  • Calories

    78.6
  • Carbohydrates

    5.6 g
  • Cholesterol

    10.4 mg
  • Fat

    4.5 g
  • Fiber

    2.3 g
  • Protein

    5.9 g
  • Saturated Fat

    3.6 g
  • Serving Size

    1
  • Sodium

    226.8 mg
  • Sugar

    0 g
  • Trans Fat

    0 g
  • Unsaturated Fat

    1.2 g
  • Potassium

    98 mg
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Slow cooker stuffed mushrooms. Sausage and Swiss chard stuffed mushrooms cooked in a slow cooker. Very easy and delicious! You may also like Classic Slow Cooker Paleo Meatballs

Slow Cooker Stuffed Mushrooms

Ingredients

  • 2 packages (6 oz (180 g)) each portobello mushrooms, stems removed and caps reserved
  • 4 tablespoons extra-virgin olive oil
  • 1/2 teaspoon freshly ground black pepper,divided
  • 1/2 teaspoon salt. divided
  • 1/2 pound (240 g) bulk pork sausage
  • 1/2 large onion, peeled and finely chopped
  • 2 cups (500 g) rinsed and chopped Swiss chard
  • 1/4 teaspoon dried thyme
  • 2 tablespoons garlic-and-herb-flavored bread crumbs
  • 1Β½ cups fresh chicken broth, divided
  • 2 tablespoons freshly gated Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Method

Step 1

Grease a 5-6 quart (5-6 L) slow cooker with nonstick cooking spray.

Step 2

Into a small bowl, pour 3 tablespoons extra-virgin olive oil. Brush mushroom caps inside and outside. Season with 1/4 teaspoon salt and black pepper.

Step 3

In a medium nonstick skillet, heat the remaining extra-virgin olive oil. Add sausage and cook, stirring until browned. Using a slotted spoon, transfer the cooked sausage to a medium bowl.

Step 4

Add chopped onion to skillet. Cook, stirring, until translucent. Stir in Swiss chard and dried thyme. Cook until chard is wilted (1-2 minutes).

Step 5

Remove the skillet from the heat. Add sausage, bread crumbs,1 tablespoon of chicken broth, and remaining seasoning. Mix well.

Step 6

Scoop 1 tablespoon of stuffing into each mushroom cap.

Step 7

Pour the remaining chicken broth into the slow cooker. Place stuffed mushroom caps in the bottom. Cover the slow cooker and cook on a high-heat setting for 3 hours.

Step 8

Remove cooked mushrooms from the slow cooker with a slotted spoon. Discard cooking liquid. Blend Parmesan cheese and parsley. Sprinkle onto mushrooms and serve.

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