Crock Pot Stuffed Mushrooms Recipes

Steps:

• Put mushrooms, butter, and ranch salad dressing mix in a slow cooker.
• Cook on Low for 3-4 hours.

Steps:

• In a 6-qt. stockpot, heat butter over medium-high heat. Add mushrooms, celery and onion; cook and stir until crisp-tender, 5-7 minutes. Transfer to a bowl. Add stuffing cubes, parsley and seasonings; toss. Whisk together eggs and broth. Pour over stuffing mixture; stir to combine., Transfer to a greased 6-qt. slow cooker. Cook, covered, on low until heated through, 3-4 hours.

Steps:

• Preheat the oven to 350 degrees F. Grease a sheet tray or line with parchment paper.
• Clean the mushroom caps with a damp paper towel. Carefully break off the stems and, using the tip of a spoon, hollow out the center of the mushrooms.
• Heat a large skillet over medium-high heat. Brown the sausage, breaking it up with the back of a wooden spoon. Transfer the cooked sausage to a paper towel-lined plate to cool.
• Add the white chopped scallions to the skillet and cook until fragrant, about 2 minutes. Add the scallions to the sausage and cool.
• When the sausage and scallion mixture is no longer hot, stir in the Parmesan, breadcrumbs, salt, pepper and softened cream cheese. The mixture should be very thick. Using a small spoon, fill each mushroom cap with a generous amount of the stuffing. Top with additional Parmesan if desired. Arrange the mushroom caps evenly on the prepared sheet tray.
• Place in the oven and bake until the mushrooms are piping hot and liquid starts to form under the caps, 20 minutes. Garnish with the reserved green scallions.

Steps:

• In a skillet, over medium heat, add the oil, onion, garlic, and mushroom stems. Cook for 2 - 3 minutes, until onion begins to soften.
• Add the sausage patties and crumble with a wooden spoon. Season with salt, pepper, and paprika, and cook until lightly browned through.
• Transfer the sausage to a heavy mixing bowl along with the parsley and Gruyere cheese. Stir to combine ingredients and stuff 1 TBS of mixture into each mushroom cap. Place into the crock pot, cover and cook on High for 2 hours Serves 6 - 10.