Slow Cooker Stuffed Mushrooms
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 12
Mushroom caps stuffed with cream cheese and breakfast sausage are cooked in the slow cooker to make the perfect appetizer.
  • 24 button mushrooms (or enough to fill the bottom of your slow cooker with a single layer of the mushroom caps)
  • 1 (8-10 ounce) package breakfast sausage
  • 4 ounces cream cheese
  • ¼ cup grated Parmesan cheese
  1. Remove stems from the mushrooms and set aside.
  2. Spray the bottom of the slow cooker with non-stick spray.
  3. Arrange mushroom caps in the bottom of the slow cooker.
  4. Chop mushroom stems into small pieces.
  5. Cook mushrooms with breakfast sausage over medium heat until done.
  6. Stir cream cheese into sausage mixture until well combined.
  7. Pour Parmesan cheese into a small bowl.
  8. Remove one mushroom cap from the slow cooker and fill it with sausage mixture. You want to evenly divide all of the filling between the mushroom caps.
  9. Dip filled mushroom cap in grated Parmesan cheese, and return to the slow cooker.
  10. Repeat until all mushroom caps are filled.
  11. Place lid on slow cooker and turn to high.
  12. Cook Mushrooms for 2 hours.
  13. Remove from slow cooker with tongs.
  14. OPTIONAL: Arrange them on an oven safe dish and place under the broiler for 3 - 5 minutes or until browned on top.
  15. Plate and serve.
  16. Sprinkle any remaining Parmesan cheese over the top.
Recipe by Patty Cake's Pantry at