Slow Cooker Stuffed Mushrooms

How to make Slow Cooker Stuffed Mushrooms.


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.
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