Slow Cooker Stuffed Mushrooms for Two
By á-25010
Stuffed mushrooms are the perfect appetizer for a special occasion. You can stuff them with anything you like, but this flavorful recipe is a good starting point. In the supermarket, you can usually find large button mushrooms, which are best for stuffing. You can use Portobello mushrooms, too, if you prefer.
Ingredients
- 6 Large mushroom
- 1 TBLS. unsalted butter
- 2 tsp. extra-virgin olive oil.
- 5 TBLS. finely minces onion
- 1 garlic clove, minced
- 1/2 cup soft bread crumbs
- 3/4 cup shredded gruyere cheese
- 1 TBL. grated parmesan cheese
- 1/8 tsp. salt
- 1/4 tsp. dried oregano
Details
Servings 2
Preparation time 20mins
Cooking time 140mins
Preparation
Step 1
1. Remove the stems from the mushrooms and set the caps aside. Trim off the ends of the stems and chop the stems into small pieces.
2. In a small saucepan, heat the butter and olive oil over medium heat. Add the chopped mushroom stems, onion and garlic and cook until tender, 4-5 minutes. Remove the pan from the heat.
3. In a small bowl, combine the cooked vegetables, bread crumbs, cheeses, salt and oregano. Stuff this mixture into the mushroom caps. Arrange the mushrooms stuffing-side up in the bottom of the slow cooker.
4. Cover and cook on high for 2 hours or until the mushrooms are tender and the cheese has melted.
Serve Immediately!
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