Chicken and Asiago Stuffed Mushrooms Slow Cooker Recipe
< 45 minutes
< 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
⅛ teaspoon black pepper
Lightly brush mushroom caps with 1 tablespoon oil; set aside. Finely chop mushroom stems.
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.
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.
Divide mushroom-sausage mixture evenly among mushroom caps, pressing slightly to compress. Place stuffed mushroom caps in single layer in Crockpot™ slow cooker. Cover; cook on LOW 4 hours or on HIGH 2 hours.