Slow Cooker Stuffed Mushrooms

2014-11-15
  • Yield : 6 serving plates
  • 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
  • Fat

    4.5 g
  • Cholesterol

    10.4 mg
  • Sodium

    226.8 mg
  • Carbohydrate

    5.6 g
  • Fiber

    2.3 g
  • Protein

    5.9 g

Slow cooker stuffed mushrooms. Sausage and Swiss chard stuffed mushrooms cooked in a slow cooker.

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
  • 1½ cups fresh chicken broth,divided
  • 2 tablespoons freshly gated Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Method

Step 1

Grease 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 remaining extra-virgin olive oil. Add sausage and cook, stirring until browned. Using a slotted spoon, transfer cooked sausage to 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 skillet from the heat. Add sausage, bread crumbs,1 tablespoon chicken broth, and remaining seasoning. Mix well.

Step 6

Scoop 1 tablespoon of stuffing into each mushroom cap.

Step 7

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

Step 8

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

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