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

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!