Easy, Vegetarian Slow-Cooker Stuffed Mushrooms Make an Impressive Appetizer
(Makes 10 mushrooms)
Recipe Notes: We used a small 3-quart slow-cooker, as pictured. If you have a larger one (5-quart or bigger), double the recipe. The mushrooms can be stacked on one another as they will shrink as they cook. Just keep an eye on the slow-cooker and make sure the mushrooms all stay upright as they cook.
- ghee or vegetable spray
- vegetarian Worcestershire sauce
- 10 mushrooms
- 1/4 cup walnuts, toasted
- 1/4 cup cream cheese
- 1/4 cup frozen spinach, thawed and excess moisture squeezed out
- 1/4 cup jarred artichokes, drained
- 1/4 cup shredded mozzarella
- 2 tablespoons breadcrumbs, preferably panko
- 1 tablespoon scallion, chopped
- 1 teaspoon garlic salt
- fresh parsley, chopped, to garnish
1. Spray a small slow-cooker with ghee or vegetable spray. Splash with Worcestershire sauce.
2. Remove stems of mushrooms and put in food processor. Place mushroom heads, gills side up, in base of slow cooker.
3. In a food processor, along with the mushroom stems, combine all remaining ingredients except for parsley. Chop until a thick paste is formed.
4. Using a melon ball scooper with a spring handle, fill each mushroom cap with 1-2 tablespoons of filling.
5. Place lid on slow cooker and cook on low for 2-3 hours, until mushrooms have wilted slightly and filling is heated throughout.
6. Use tongs to transfer to a serving dish. Garnish with parsley and flake salt.