Slow Cooker Garlic Herb Mushrooms

Slow Cooker Garlic Herb Mushrooms
Today I have a quick and easy slow cooker garlic herb mushroom side dish recipe for you! I like this recipe not only because it's so quick and easy but it's also made in the slow cooker which frees up some oven and stove top space which is really nice for large meals like Thanksgiving or Christmas dinner. This mushroom side is as easy to make as throwing the mushrooms into the slow cooker (whole) along with garlic, herbs and butter! Yum! The dish is rounded out with some broth to cook the mushrooms in and to make a sauce with the addition of cream and parmesan cheese at the end! Are these slow cooker garlic herb mushrooms the perfect Thanksgiving side dish? I'm going to have to find out!

Slow Cooker Garlic Herb Mushrooms

Slow Cooker Garlic Herb Mushrooms

Slow Cooker Garlic Herb Mushrooms

Slow Cooker Garlic Herb Mushrooms

Slow Cooker Garlic Herb Mushrooms
Slow Cooker Garlic Herb Mushrooms

Slow Cooker Garlic Herb Mushrooms

Prep Time: 5 minutes Cook Time: 3 hours Total Time: 3 hours 5 minutes Servings: 4

Super easy and tasty garlic and herb mushrooms made in the slow cooker!

  • 1 1/2 pounds mushrooms
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, chopped
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme (or 1 teaspoon fresh thyme, chopped)
  • 1/2 cup vegetable broth (or chicken broth)
  • salt and pepper to taste
  • 1/4 cup half and half
  • 1/2 cup parmigiano reggiano (parmesan cheese), grated
  • 2 tablespoons parsley, chopped
  1. Toss the mushrooms with the butter, garlic, oregano, thyme, broth, salt and pepper and cook in a slow cooker on low for 2-3 hours or on high for 1-2 hours before mixing in the half and half, parmesan and parsley!

Option: Replace the half and half with cream or milk or combo there of. (Half and half is a mixture of cream and milk.)
Option: Add 1 tablespoon white miso paste to the sauce along with the parmesan.
Nutrition Facts: Calories 155, Fat 11g (Saturated 6.7, Trans 0), Cholesterol 29mg, Sodium 167mg, Carbs 8g (Fiber 1.9g, Sugars 3.1g), Protein 10.1g
Nutrition by: Nutritional facts powered by Edamam


Heather Christo said...

these sound SO delicious!

Maria Lichty said...

I love it when the slow cooker can do the work for me! Delish!

Maresa said...

is it a bad thing that i want to forgo all the other dishes and just double this recipe? :D

Rekea said...

How would you add chicken to this?

SallyB said...

This looks sooooooooooooo gooooooooooooood!!!!!

Kevin Lynch said...

Rekea: Add some chicken and cook longer, until the chicken is done, before shredding the chicken and adding it to the mushrooms along with the sauce!

Beth said...

Do you think this would work if you bake in a casserole dish in a slow oven? If so, what temp do you recommend? Perhaps 250 for an hour?

Kevin Lynch said...

Beth: That would work well!

Ann Patane Lane said...

Do you continue cooking once the half and half, Parmesan and parsley are added? Or are they added prior to serving?

Kevin Lynch said...

Ann Patane Lane: They are added at the end of the cooking just before serving. Enjoy!

Tally said...

I would like to cut the mushrooms in half, thanks for sharing your tasty recipe

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