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15-20 large mushrooms, cleaned, stems removed and finely chopped
2 tablespoons olive oil
1/2 medium red onion, very finely diced
2 cloves garlic, minced
1/2 pound sausage patties
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/4 cup fresh parsley, finely chopped
4 ounces Gruyere cheese, shredded
- Wash and scrub the mushroom caps. Set on a paper towel to dry.
- In a skillet over medium heat, add the oil, onion, garlic and mushroom stems. Cook 2-3 minutes until onion begins to soften. Add the sausage patties and crumble with a wooden spoon. Season with salt, pepper, and paprika and cook until lightly browned through.
- Transfer the sausage to a heavy mixing bowl along with the parsley and gruyere cheese. Stir to combine ingredients and stuff 1 tablespoon of mixture into each cap. Place mushrooms into the Crock-Pot® slow cooker, place on heating base, cover and cook on High for 2 hours.
Serves: 8-10
Size: 2-5 quarts
Recommended Crock-Pot® slow cooker
For more recipes to use with your Crock-Pot® slow cooker, buy their official cookbook.
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