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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Slow Cooker Garlic Herb Mushrooms

[heart_this] · Nov 18, 2016 · 18 Comments

Slow Cooker Garlic Herb Mushrooms

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

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!

ingredients
  • 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
directions
  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
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6 Ingredients, Crockpot, Food, Gluten-free, Mushroom, Recipe, Side Dish, Slow Cooker, Vegetarian

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Reader Interactions

Comments

  1. Heather Christo says

    November 18, 2016 at 3:36 pm

    these sound SO delicious!

    Reply
  2. Maria Lichty says

    November 18, 2016 at 3:44 pm

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

    Reply
  3. Maresa says

    November 18, 2016 at 3:58 pm

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

    Reply
  4. Rekea says

    November 18, 2016 at 10:19 pm

    How would you add chicken to this?

    Reply
  5. SallyB says

    November 19, 2016 at 3:44 am

    This looks sooooooooooooo gooooooooooooood!!!!!

    Reply
  6. kevin says

    November 19, 2016 at 8:49 pm

    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!

    Reply
  7. Beth says

    November 20, 2016 at 12:28 am

    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?

    Reply
  8. kevin says

    November 21, 2016 at 7:27 pm

    Beth: That would work well!

    Reply
  9. Anonymous says

    November 25, 2016 at 2:07 pm

    Can you use heavy cream instead of half and half?

    Reply
  10. Ann Patane Lane says

    December 21, 2016 at 1:50 pm

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

    Reply
  11. kevin says

    December 21, 2016 at 5:30 pm

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

    Reply
  12. Tally says

    May 11, 2017 at 3:37 pm

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

    Reply
  13. Rebecca says

    December 9, 2020 at 8:47 am

    How would you serve these? And with what?

    Reply
    • kevin says

      December 14, 2020 at 9:01 am

      You can serve these with pretty much any main. I like them with steak or roast beef and the are nice with a roast turkey dinner!

      Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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