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Home  ⁄  Recipes  ⁄  type of food  ⁄  appetizers & savoury snacks  ⁄  Slow Cooker Stuffed Portobello Mushrooms

06.11.2014

6 ratings, avg : 4.00
3
3.5lt

Categories : appetizers & savoury snacks, easy peasy, potatoes & vegetables, Slow Cooker @en, vegetarian or vegan

Probably the juiciest mushrooms you have ever eaten. Stuffed with a lightly spicy filling, these are flavourful, healthy and ridiculously easy to make. A great appetizer for a fancy dinner.

Portobello mushrooms are seriously tasty. And when you cook them in the slow cooker, lightly wrapped in foil, their flavour intensifies amazingly. And you have no worries whatsoever about them going dry… these really are the juiciest mushrooms you will ever come across. Convinced yet? Maybe the filling will get you… parsley, garlic, chili and a lovely salty Greek kefalotyri cheese that melts over the mushroom and… well, it just makes it even better.

If you only “sort of” like mushrooms, I’d say don’t even bother with these. Go to something like this, where their flavour mellows into the sauce and you can’t really tell they are there. If you love them, put these ingredients on your shopping list!

Ingredients

3 large portobello mushrooms

1 garlic clove, minced

3 Tbs parsley, chopped finely

1 1/2 tsp lemon zest

1/8 tsp chili powder

12 Tbs kefalotyri cheese

Show me more ideas and suggestions

Cheese

If you can’t find kefalotyri you can use grana padano or pecorino. Otherwise, you can use cheddar, but the taste will be different (still yummy I’m sure).
Step 1

Clean your mushrooms anyway you like. Some just wipe them with a damp cloth, others rinse them. Just make sure they are as dry as possible. Cut off the stalks and keep for another use. Place the mushrooms upside down on some tin foil squares.

Step 2

In a bowl mix the garlic, parsley, lemon zest and chili. Spread the mixture over the mushrooms, not reaching the sides. Sprinkle with the cheese and lift the corners of the foil squares. Pinch them at the top so they form a tent over the mushroom. Pinch the side openings closed, and pop in the slow cooker stoneware. It’s ok if some are on top of others, just make sure they aren’t squashed. You don’t want the foil touching the filling.

Step 3

Cook on high for about 3 hours or until the mushroom is cooked through and the cheese has melted nicely.

The recipe is slightly adapted from Jamie Oliver’s version of grilled stuffed mushrooms, found in his 30 Minute Meals.
6 ratings, avg : 4.00

So, what do you think? Leave me a comment!

4 Comments

  • Reply
    Kalyn
    02/12/2014

    Good morning! Just letting you know that I featured this recipe in my 25 Deliciously Healthy Low-Carb Recipes Round-Up from November 2015. Hope a lot of my readers will come over here and try it!

  • Reply
    Claudia @ Homemade with love
    02/12/2014

    What a great idea!! Can’t wait to try!

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The Foodie Corner Hi! My name is Eleni. I’m slightly obsessed with recipes, cooking and food in general. So what else was I to do? I started a food blog.

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