Slow Cooker Mondays: Stuffed Mushrooms

Last week 8oz mushrooms were just $.49 at ALDI which is unprecedented and got me thinking about how to cook them.  Of course I though of the Slow Cooker and thus here’s a recipe for Slow Cooker Stuffed Mushrooms.

Ingredients

• 16oz mushroom caps
• 1# turkey or Italian sausage. I used turkey links I had and ground them in the food processor.
• 1/2 cup minced onion
• 1 TBS garlic minced
• 1/4 cup of basil
• 1 1/2 cups of grated cheese. I used mozzarella but to make it “tangier” use a tarter cheese like sharp cheddar or Gruyere
• Egg
• 1 cup of bread crumbs or corn meal
• 1 cup of red wine (optional but it did give it a great flavor)

Directions

1. Remove all the stems from your mushrooms. To avoid waster blend in the food processor and add to the mix. The easiest way I found to remove a cap to make the hole is to push it in the opposite direction of the way it’s pointing.
2. Add a small amount of olive oil or spray to the bottom of your slow cooker.
3. Simply mix all the ingredients together by hand.
4. Add them to the mushroom caps using a small spoon or bag. I cut the end off a sandwich bag and piped it in.
5. Add to cooker and cooker on high for about 2 hours
6. Serve with rice or couscous and a salad. Serves 4.