Chicken and Asiago Stuffed Mushrooms Slow Cooker Recipe

Prep Time
< 45 minutes
Cook Time
< 3 hours
  • 15 large white mushrooms, stems removed and reserved
  • 3 tablespoons extra virgin olive oil, divided
  • 2 tablespoons finely chopped onion
  • 1 clove garlic, minced
  • 2 tablespoons Madeira wine
  • ¼ pound chicken sausage, casings removed or ground chicken
  • ½ cup grated Asiago cheese
  • 2 tablespoons seasoned dry bread crumbs
  • 1 ½ tablespoons chopped fresh Italian parsley
  • ¼ teaspoon salt
  • â…› teaspoon black pepper
  1. Lightly brush mushroom caps with 1 tablespoon oil; set aside. Finely chop mushroom stems.
  2. Heat remaining 2 tablespoons oil in large skillet over medium-high heat. Add onion; cook 1 minute or until just beginning to soften. Add mushroom stems; cook 5 to 6 minutes or until beginning to brown. Stir in garlic; cook 1 minute.
  3. Pour in wine; cook 1 minute. Add sausage; cook 3 to 4 minutes or until no longer pink, stirring to break into small pieces. Remove from heat; cool 5 minutes. Stir in cheese, bread crumbs, parsley, salt and pepper.
  4. Divide mushroom-sausage mixture evenly among mushroom caps, pressing slightly to compress. Place stuffed mushroom caps in single layer in Crockpotâ„¢ slow cooker. Cover; cook on LOW 4 hours or on HIGH 2 hours.
Slow Cooker